Dinner

One-Pan Greek Roast Chicken and Potatoes

Name: One-Pan Greek Roast Chicken and Potatoes
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 (4 pound) whole chicken; 3 pounds russet potatoes, sliced into wedges; 1 fennel bulb, sliced into wedges; 2 shallots, sliced into wedges; 6 cloves garlic, peeled; 1 lemon, zested; 1 lemon, halved; 1 1/2 tablespoons dried oregano, divided; 2 1/2 teaspoons salt, divided; freshly ground black pepper to taste; 1 tablespoon olive oil; 1 cup chicken stock

A rustic and flavorful one-pan meal featuring tender roast chicken, golden potatoes, and aromatic fennel, all infused with the bright zest of lemon and earthy oregano. This dish delivers a taste of the Mediterranean with minimal cleanup.

Instructions

Preheat your oven to 400°F (200°C).
Pat the whole chicken dry with paper towels. In a small bowl, combine the lemon zest, 1 tablespoon of dried oregano, 1 1/2 teaspoons of salt, and a generous amount of freshly ground black pepper. Rub this mixture all over the chicken, including under the skin.
In a large roasting pan or on a baking sheet, toss the potato wedges, fennel wedges, sliced shallots, and peeled garlic cloves with the remaining 1/2 tablespoon of dried oregano, 1 teaspoon of salt, and 1 tablespoon of olive oil. Spread them in an even layer.
Place the seasoned chicken in the center of the roasting pan, nestled among the vegetables. Pour the chicken stock into the bottom of the pan and place the lemon halves alongside the chicken.
Roast for 1 hour and 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) in the thickest part of the thigh, and the potatoes are tender and golden brown. If the chicken starts to brown too quickly, you can loosely tent it with foil.
Once cooked, carefully remove the pan from the oven. Transfer the chicken to a cutting board and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, ensuring a more tender and flavorful chicken.
While the chicken rests, you can toss the vegetables to coat them in the pan juices. Serve the carved chicken alongside the roasted potatoes, fennel, shallots, and garlic, drizzled with the pan juices.

This simple yet elegant one-pan meal brings the vibrant flavors of Greece right to your kitchen table. Roasting the chicken and vegetables together ensures every component is infused with savory juices and aromatic herbs, creating a harmonious and deeply satisfying dish. It’s perfect for a comforting weeknight dinner or a relaxed weekend gathering.