Non-VegetarianGreek-Australian cuisine Main Course

Greek-Australian Lemon and Oregano Roast Chicken

Name: Greek-Australian Lemon and Oregano Roast Chicken
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: Greek-Australian
Ingredients: 1.6 kg whole chicken (chook); 1 kg nicola or sebago potatoes; 125 ml Extra virgin olive oil; 100 ml Fresh lemon juice; 6 Garlic cloves; 2 tbsp dried greek oregano (rigani); 1.5 tsp sea salt; 1 tsp cracked black pepper; 150 ml Chicken stock

Succulent bone-in roast chicken baked with golden lemon-garlic potatoes, dried rigani oregano, and olive oil for a classic family meal.

🇦🇺Australia· Western Australia

Prep: 20 min
Cook: 60 min
Total: 80 min
Servings: 4
Difficulty: Easy
Calories: 620 kcal

Ingredients

0 of 9 gathered

Servings

1⅔ kg whole chicken (chook) — cut into 8 bone-in pieces, skin on
1 kg nicola or sebago potatoes — peeled and cut into thick wedges
125 ml Extra virgin olive oil
100 ml Fresh lemon juice — from roughly 3 juicy lemons
6 Garlic cloves — finely minced
2 tbsp dried greek oregano (rigani) — rubbed between palms
1½ tsp sea salt
1 tsp cracked black pepper
150 ml Chicken stock — warm, or water

Equipment

•Large roasting pan
•Small mixing bowl
•Whisk
•Chef's knife
•Juicer

Nutrition

Per serving, approximate

Calories: 620 kcal
fat: 34 g
carbs: 32 g
fibre: 4 g
protein: 48 g
calories: 620 kcal

Instructions

1
Preheat the oven to 200°C (180°C fan-forced).
2
Place the chicken pieces and potato wedges into a large roasting pan.
3
Whisk olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper in a small bowl.
4
Pour the marinade over the chicken and potatoes in the pan.
5
Toss everything together with clean hands to coat thoroughly.
6
Arrange potatoes flat in the pan and place chicken pieces skin-side up on top.
7
Pour the chicken stock carefully into the base of the pan without wetting the chicken skin.
8
Roast for 50 to 60 minutes until chicken skin is crisp and potatoes are tender.
9
Baste the potatoes with pan juices halfway through cooking without splashing the chicken skin.
10
Rest the chicken in the pan for 10 minutes before serving.

Chef's tips

Use dried Greek oregano (rigani) rather than fresh, as the dried herb gives a much more pungent and authentic flavour. Avoid pouring pan liquid directly over the chicken skin so it stays properly crisp.

Ingredient substitutions

whole chicken cut into pieces → 1.6 kg bone-in, skin-on chicken Marylands or thigh cutlets
Nicola or Sebago potatoes → any waxy or all-rounder roasting potato

Storage

Store leftover chicken and potatoes in an airtight container in the fridge for up to three days.

Reheating

Reheat uncovered in a hot oven at 180°C for 15 minutes to re-crisp the skin and warm through.

Common mistakes to avoid

•Submerging the chicken in too much liquid, which boils the skin instead of roasting it crisp.
•Cutting potato wedges too thin, causing them to break down before the chicken finishes cooking.
•Using bottled lemon juice instead of fresh lemons, giving a harsh and artificial acidity.

Serving suggestions

Serve alongside a fresh Greek village salad (horiatiki) with kalamata olives and feta.Serve with thick crusty bread to mop up the rich lemon and garlic pan juices.Pair with steamed green beans dressed with lemon juice and olive oil.