• Cooking Time: 90 minutes (at least)
  • Servings: 4-6
  • Preparation Time: 15 minutes



  • 1 whole chicken
  • 6-8 medium new potatoes (yellow) peeled
  • yellow onion cut into chunks
  • 1-2 cloves of garlic chopped
  • 1-2 whole cloves garlic
  • Olive oil
  • 1/2 C lemon juice
  • salt pepper
  • Oregano
  • Garlic salt/onion salt
  • Fresh Rosemary (optional)


  • Preheat oven to 400
  • Peel and slice potatoes and place in a roasting pan
  • Add chunks of onion
  • Add Chicken on rack, add some water to pan
  • Season generously, adding some onion, garlic, and a lemon cut in half into the chicken cavity
  • I sometimes like to add fresh rosemary inside the chicken but I rarely have it on hand, and I don't usually cook with butter but you can use less olive oil and more butter on the skin
  • Cook uncovered for about an hour and a half to two hours, checking the potatoes for softness and using a meat thermometer for the chicken, should reach an internal temperature of 165

Categories: Greek  Mediterranean  Potato  Poultry 
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