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!

*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.

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