Rustic Greek Style Roast Chicken with Smashed Potatoes
Bring the vibrant flavors of the Mediterranean to your table with this Rustic Greek Style Roast Chicken with Smashed Potatoes. This hearty dish features a juicy, golden-brown whole chicken marinated with lemon, garlic, oregano, and paprika, then roasted to perfection alongside herb-infused, slightly smashed potatoes. The addition of chicken broth ensures the roast stays moist and creates irresistibly flavorful pan juices that beautifully coat the potatoes. With fresh rosemary tucked in for an aromatic touch, this recipe is a celebration of classic Greek flavors crafted with simple ingredients. Perfect for a cozy family dinner or an impressive feast, this one-pan meal delivers both comfort and elegance. Garnish with fresh parsley for a pop of color and serve warm for a meal that’s as satisfying as it is delicious.
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Recipe Information
Ingredients
- 1 3-4 lb Whole chicken
- 2 lb Potatoes
- 6 Garlic cloves
- 2 Lemon
- 0.5 cup Extra virgin olive oil
- 2 tsp Dried oregano
- 3 Fresh rosemary sprigs
- 1 tsp Paprika
- 1.5 tsp Salt
- 1 tsp Black pepper
- 0.5 cup Chicken broth
- 2 tbsp Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C).
Clean and pat dry the whole chicken with paper towels. Place it in a large roasting pan.
In a small mixing bowl, combine olive oil, the juice of 1 lemon, minced garlic (reserve 2 cloves for later), oregano, paprika, salt, and black pepper. Mix well to form a marinade.
Rub the marinade generously all over the chicken, including under the skin for extra flavor. Stuff the chicken cavity with the remaining lemon (quartered) and a couple of rosemary sprigs.
Peel (or scrub if you prefer skin-on) the potatoes and cut them into roughly even-sized chunks. Slightly smash them with the side of a chef's knife or the back of a spoon, just enough to crack them open.
Scatter the potatoes around the chicken in the roasting pan. Drizzle them with a little more olive oil and season with salt, pepper, and the remaining garlic (smashed). Tuck in the rest of the rosemary sprigs.
Pour chicken broth into the roasting pan—it’ll keep the chicken moist and help create flavorful juices during cooking.
Roast the chicken and potatoes in the preheated oven for 80-90 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) in the thickest part of the breast and the potatoes are tender and golden.
Baste the chicken and potatoes with the pan juices every 20-30 minutes to keep them moist and flavorful.
Once cooked, remove the chicken and let it rest for 10 minutes before carving. Toss the potatoes in the pan juices one more time before serving.
Transfer the carved chicken and potatoes to a serving platter. Garnish with freshly chopped parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.2 g | 107% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 349 mg | 116% | |
| Sodium | 1139 mg | 50% | |
| Total Carbohydrate | 44.8 g | 16% | |
| Dietary Fiber | 4.3 g | 16% | |
| Total Sugars | 2.2 g | ||
| Protein | 112.8 g | 226% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 111 mg | 9% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1829 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
