Greek Whole Chicken with Potatoes (Kotopoulo Sto Fourno)
Greek Whole Chicken with Potatoes is a traditional Mediterranean oven roasted dish made with lemon, garlic, oregano, olive oil, and tender potatoes. This classic Greek comfort food is simple, flavorful, and perfect for family dinners.
Equipment
- Roasting pan
- Sharp knife
- Mixing bowl
- Basting spoon
Ingredients
Chicken
- 1 whole chicken about 1.5 kg
- 1/3 cup olive oil
- 4 garlic cloves crushed
- 1 tablespoon dried oregano
- 1½ teaspoons salt
- ½ teaspoon black pepper
- 1 teaspoon mustard optional
- juice of 2 lemons
Potatoes
- 5–6 large potatoes peeled and cut into wedges
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon oregano
Cooking Liquid
- 1 cup chicken broth or water
Instructions
Step 1 – Prepare the Marinade
- In a bowl, combine olive oil, crushed garlic, oregano, salt, pepper, mustard, and lemon juice.
Step 2 – Season the Chicken
- Rub the marinade all over the whole chicken, coating both the outside and inside.
- If possible, refrigerate the chicken for several hours or overnight to enhance the flavor.
Step 3 – Prepare the Potatoes
- Peel the potatoes and cut them into large wedges. Place them in a roasting pan and toss with olive oil, salt, and oregano.
Step 4 – Assemble the Dish
- Place the whole chicken in the center of the roasting pan and arrange the potatoes around it.
- Pour the remaining marinade over the chicken and potatoes.
- Add the chicken broth or water to the pan.
Step 5 – Roast the Chicken
- Preheat the oven to 200°C (390°F).
- Roast the chicken for 1 hour 20 minutes to 1 hour 30 minutes.
- During cooking, spoon the pan juices over the chicken and turn the potatoes every 30 minutes.
Step 6 – Crisp the Skin
- For the final 10–15 minutes, increase the oven temperature to 220°C (430°F) to create crispy skin and golden potatoes.
Notes
For the best flavor, marinate the chicken overnight. Fresh lemon juice and good quality olive oil greatly improve the taste of this traditional Greek dish.