Slow-Roasted Greek Lemon-Oregano Chicken with Potatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy chicken roasted slowly with lemon, garlic, and oregano alongside tender golden potatoes infused with Mediterranean herbs. This greek-inspired chicken ready in about 140 minutes pairs (about 4 lbs) whole chicken, medium, 1 sliced and 1 juiced lemon, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Prep: 20 min Cook: 120 min Serves 6 Greek cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 325°F. In a small bowl, combine 1/4 cup olive oil, juice of 1 lemon, 6 minced garlic cloves, and 2 tbsp chopped fresh oregano. Stir until well mixed.
  2. Step 2: Pat dry whole 4-lb chicken and season inside and out with 1 tsp sea salt and 1/2 tsp black pepper. Stuff the cavity with 1 sliced lemon. Rub the lemon-oregano mixture all over the chicken skin.
  3. Step 3: Place chicken breast-side up in a roasting pan. Arrange 1.5 lbs quartered peeled russet potatoes around the chicken. Sprinkle potatoes with 1 tsp sea salt and 1/2 tsp black pepper, then drizzle with 1 tbsp olive oil.
  4. Step 4: Pour 1/2 cup water into the bottom of the pan to keep the environment moist and facilitate cooking.
  5. Step 5: Roast in the oven for about 2 hours, basting the chicken and potatoes every 30 minutes with pan juices, until an internal temperature of 165°F is reached and potatoes are tender and golden.
  6. Step 6: Remove from oven and let rest for 15 minutes before carving. Serve chicken with the roasted potatoes and pan juices spooned over.

Frequently asked questions

How long does Slow-Roasted Greek Lemon-Oregano Chicken with Potatoes take to make?

Total time is about 140 minutes (20 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Roasted Greek Lemon-Oregano Chicken with Potatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (about 4 lbs) whole chicken from drying out.

Can I substitute ingredients in Slow-Roasted Greek Lemon-Oregano Chicken with Potatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Roasted Greek Lemon-Oregano Chicken with Potatoes for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Roasted Greek Lemon-Oregano Chicken with Potatoes?

Greek chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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