I just can’t stop making variations of my Greek Baked Chicken! This one uses fresh rosemary, giving it a fabulous earthiness, petite potatoes, and lots of garlic. Squeeze fresh lemon juice on top for an extra punch of flavor. I mean, could it look tastier!?
This is such an easy, one-pan dish. It’s impressive enough for company and simple enough for a Tuesday. The potatoes are divine cooked in chicken broth, olive oil, rosemary, and lemon juice. I used a mix of small potatoes I had on hand, which added to the rustic look of the dish. You could also cut Yukon gold potatoes into small cubes or new potatoes if that’s what you have on hand.
I absolutely love buying and cooking whole chickens. They’re so cheap! I always have a couple in my freezer. Ask the butcher to remove the back bone. That way they store flat in the freezer and they’re easier to carve raw for this recipe. (One of these days I’ll shoot a carving video to add to all of my whole chicken recipes.) But if you’re reading this and thinking, this looks delicious but I don’t want to carve a chicken myself, don’t panic. You could also use all thighs, all breasts, all legs, etc (or two of each!) for this recipe if you prefer. Just make sure you use skin-on pieces. The skin adds so much flavor and an amazing crispy texture. Yum!
4-5 pound whole chicken, back bone removed for easier carving*
1.5 lbs petite potato medley or Fingerling potatoes, halved
4-6 large garlic cloves, peeled
1/2 cup chicken broth
French grey sea salt, black pepper
1/2 cup olive oil
1/3 cup freshly squeezed lemon juice (1 large lemon, 2 small lemons)
Lemon zest reserved from lemon(s)
1 Tbsp chopped fresh rosemary
Fresh rosemary sprigs and lemon wedges for garnish
- Preheat oven to 375 degrees. Rinse chicken and pat dry. Cut into six pieces: two wings, two breasts, two leg/thigh pieces. Keep the skin on!
- Arrange potatoes and garlic cloves in a 9×13 baking dish with chicken pieces. Pour chicken broth over chicken and potatoes.
- Zest a large lemon and reserve for later. Juice lemon and whisk the lemon juice (about 1/3 cup) with olive oil and chopped rosemary. Pour over chicken pieces. Season liberally with French grey sea salt and black pepper.
- Bake uncovered for an hour and fifteen minutes or until chicken skin is crispy and potatoes are fork-tender. Baste with the sauce a few times throughout the baking process.
- Top with fresh rosemary sprigs and lemon zest and serve immediately. Be sure to spoon some of the pan juices over the chicken!
*Note: the chicken photographed here was only a three pound chicken. You’ll want to reduce the baking time slightly for a smaller chicken. Use a thermometer and make sure the breast pieces are 165 degrees and the thighs are 180 degrees.
Love it? Pin it!