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Kat’s Greek Roast Chicken and Lemon Potatoes

Kat’s Greek Roast Chicken and Lemon Potatoes

Kat's Greek Roasted Chicken and Lemon Potatoes

Featured Recipe

This recipe was chosen for feature at Community Lunch | February 25, 2026

For the Potatoes
  • 10-12 medium potatoes
  • ½ cup fresh lemon juice
  • 1 tbsp oregano
  • 1/4 tsp black pepper
  • 1 tsp salt
  • 1¼ cups oil (ideally olive)
  • 1 medium carrot
For the Chicken
  • 1 whole chicken*
  • ½ lemon
  • 1 tsp salt
  • 1 tsp oregano
  • ¼ tsp black pepper

*If you don’t want to use a whole chicken, you can substitute with 6-8 chicken pieces (breast, thigh, or both), seasoned with the ingredients listed above and nested in the potatoes

Directions
  1. Preheat the oven to 400°F
  2. Peel the potatoes and cut them into wedges
  3. Peel the carrot and cut it into chunks
  4. To a 9 x 13 inch roasting pan, add all of the potato ingredients and mix well with your hands
  5. Cut any extra skin or fat off the chicken and squeeze the juice of half a lemon all over it
  6. Salt the chicken, including in the cavity, then sprinkle with oregano and pepper
  7. Clear some space in the middle of the pan for the chicken to lay, breast side up
  8. Bake for 1 hour and remove to carefully stir the potatoes
  9. Bake again until the chicken has reached an internal temperature of 175°F/the juices run clear, and the potatoes are tender
  10. Rest for 10 minutes and serve with a fresh squeeze of lemon juice and oil drippings from the pan
A little more about this recipe...

In Greek, this recipe is called “Kotopoulo Lemonato” or “Lemon Chicken”.

My grandmother (Yiayia in Greek) taught my mum how to make it, and she made it. For catering jobs, for dinner parties, and for us, here in Cannington and in Greece. While she was lovingly setting the table, my dad and I would huddle around the pan, dipping bread in the oil around the bottom (and filling up before we even touched the chicken). Once it was finally served, it was a race to get the crispiest potatoes, but no matter which ones you ended up with, you were in heaven.

I love this recipe because the ingredients and directions are simple, but it’s absolutely packed with flavour, and everything happens in one pan. The hardest thing about making it is waiting for it to be done.