This Whole Roast Chicken with Potatoes & Onions is totally SUPERB. Loaded with Greek style flavors, along with the marinade that blends so well with the chicken on a bed of onions and potatoes. Without a doubt, you will have a meal that is absolutely satisfying and pure comfort.

I enjoy roasting chicken, whether it’s a whole chicken, leg quarters, thighs, breast or wings. Additionally, chicken is inexpensive, and you can create a lot of different recipes and a variety of different flavors, with this meat.

One of my favorites is my Lemongrass Roasted Chicken. It has been my go-to recipe when roasting whole chicken. The flavor tastes authentic, unique, and is also pretty damn good. Furthermore, this new recipe can also be added to your weekly meal checklist, and I should say it’s another keeper recipe.

This is another one pot meal that you will enjoy using your roasting pan, cast iron skillet or Enamel Dutch oven pan.

Before we start, let’s talk about HOW TO ROAST A CHICKEN.

Here are some simple and easy guide on Roasting your Chicken.

Make sure to remove and discard the Giblets or other organs found in the cavity of your chicken.
Using paper towels, pat your chicken dry.

DRY BRINE is the secret to have a moist & tender Roasted chicken.

Generously, season the chicken, inside, out and the cavity with salt. This is to dry brine your chicken. Let it sit in the refrigerator for a couple of hours. (overnight is better)
Truss the chicken using kitchen twine. Tie the legs together and tuck the wings tips under.
Start HIGH and finish LOW.
Let it REST for 10 – 15 minutes before carving.

TEMPERATURE is everything when you roast your chicken. To know when your chicken is perfectly cook, you need to use a meat thermometer. This is the easy way to know if your chicken is under-cooked or over cooked.

Perfectly roasted chicken has an internal temp of 165 degrees F (74 degrees C). So, once it hits the temp, take it off the from the oven and let it rest for a couple of minutes.

POTATOES

Personally, I like using Red Potato when roasting because they still hold their firm texture after cooking. But you can use Russet if you want to have crisp in your potato.

Slice your potatoes using your mandoline slicer. This will give you perfect cut. But if you don’t have one, just cut it evenly using your knife. Add greek seasoning, salt and pepper and arrange it in your pan, together with your sliced onions.

After dry brining your chicken, sprinkle greek seasoning to your chicken including the cavity. Then brush olive oil mixture to your chicken, potatoes and onion.

After an hour or more roasting, (I say this because roasting time depends on the size of your chicken). Here’s the Whole Roast Chicken with Potatoes and Onions after roasting.

Please check out other EASY & DELICIOUS CHICKEN RECIPES

Baked Chicken Thighs with Peppers & Onions

LEMONGRASS ROASTED CHICKEN

ASPARAGUS STUFFED CHICKEN

CHICKEN & RICE WITH CORN & SUN-DRIED TOMATOES

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One Pan Whole Roast Chicken with Potatoes & Onions

Satisfying and delicious recipe, a greek style flavor that blends well with the chicken, potatoes and onions.

Course Main Course

Keyword dutch oven chicken, one pan meal; chicken with potatoes, roast chicken

Prep Time 20

Cook Time 1

Servings 6

Equipment

Dutch Oven Enamel Cast Iron / Cast-Iron skillet or Roasting Pan

Ingredients

1 Whole Chicken
salt - 1 tsp per pound
1 1/2 tbsp Greek seasoning
1 Onion (medium size)
3-4 Potatoes - thinly sliced (Russet or Red)
3 cloves Garlic (minced)
1/4 cup Olive oil
1/2 Lemon - use the juice of the lemon

GREEK STYLE SEASONING

3 tbsp oregano
2 tbsp basil
1 tbsp dill
2 tbsp onion powder
2 tbsp garlic powder
1/2 tbsp salt
1 tbsp black pepper

Instructions

Pat the chicken dry with paper towels and season generously with salt, in and out. This is the way to dry brine your chicken. Let it sit the refrigerator to a couple of hours or overnight.
But it you don't have enough time, 1 hour will do.
Using your mandoline slicer, slice the onions and potatoes, or if you are using your knife just slice it thinly. Set aside.
Mix olive oil, the juice of the lemon, and garlic.
Add half of your olive oil/lemon mixture and 1/2 tbsp of greek seasoning to the sliced onion and potatoes. Mix to combine.
Arrange the mixture in the pan. Set aside.
Preheat oven to 475 degress F.
Meanwhile, brush the rest of your olive oil mixture to your chicken and then rub the remaining greek seasoning to the chicken.
Place the chicken on top of potato and onion.
Place it in the oven (uncovered) and bake for 15 minutes then adjust the oven temperature to 350 degrees F and roast it for another 50 minutes to 1 hour, depending on the size of your chicken. Using a meat thermometer, insert it to the thickest part of breast, if the reading is 165 degrees then your chicken and potatoes are done.