Greek Style Roasted Chicken with Potatoes and Carrots

Greek style roasted chicken is juicy and flavorful, seasoned with lemon, garlic, and oregano. Tender potatoes and carrots soak up all the savory goodness.

Course Main Course

Cuisine Mediterranean

Keyword comfort food, easy dinner, Greek recipe, one pot meal, roasted chicken

Prep Time 20

Cook Time 1

Total Time 1 20

Servings servings

Calories 570kcal

Author Liza A

Ingredients

4 chicken legs with thigh attached
Sea salt and freshly ground peppers
1 lemon cut in quarters
4 cloves garlic peeled and cut in half
2 large carrots peeled and cut into large dice
1 ½ lbs small white potatoes brushed and cut into large dice
1 medium yellow onion sliced
½ cup olive oil
1 tbsp dried oregano

Instructions

Preheat oven at 425 degrees F.
Season chicken pieces with salt and pepper. Push under the skin of each chicken a piece of lemon and 2 garlic clove halves. Place chicken on a large pan (large enough to fit potatoes and carrots in one layer).
Place carrots, potatoes and sliced onion in a large bowl. Add 4 tablespoons olive oil and oregano; mix well, until all vegetables are well coated. Spread vegetables in one layer around the chicken pieces in the pan.
Brush chicken pieces generously on both sides with olive oil. Roast for about 45 minutes to one hour or until juices run clear when thickest part of the chicken is pierce with a fork.
If chicken is cooked but the vegetables are not, remove chicken from the pan, and continue roasting the vegetables until they are crunchy on the outside and soft on the inside.

Notes

Recipe source: Olive Tomato

Nutrition