The Dish: The Soul of Greek Hospitality
This is the quintessential Greek Sunday roast. The secret lies in the simple harmony of extra virgin olive oil, fresh lemon, and wild oregano. As the chicken roasts, the potatoes soak up the juices and herbal aromas, becoming crispy on the outside and buttery-soft inside.
Why this dish is so healthy?
It provides lean protein from the chicken and a wealth of antioxidants from the lemon and oregano. Prepared with high-quality olive oil, it supports heart health and provides long-lasting energy.
Special Features & Suitability
The magic happens in one pan. The potatoes aren't just roasted; they are braised in a lemon-olive oil emulsion, giving them that signature tangy Greek flavor. Perfect for busy families, athletes, and anyone who loves minimal-effort, high-flavor cooking.
Recipe (for 2 Persons)
Ingredients
2 Chicken thighs (skin-on, bone-in for juiciness)
400g Potatoes, peeled and cut into wedges
60ml Extra Virgin Olive Oil (e.g., from Repa Mediterran)
Juice of 1.5 large lemons
2 Garlic cloves, roughly chopped
1 tbsp Dried Greek oregano
100ml Chicken stock or water
Salt & freshly ground black pepper
Instructions
Prep: Preheat oven to 200°C (400°F).
Season: Place chicken and potatoes in a baking dish. Scatter garlic, oregano, salt, and pepper over them.
The Liquid: Mix olive oil, lemon juice, and stock. Pour over the dish and toss everything by hand to ensure the chicken is well coated.
Roast: Position chicken skin-side up. Bake for 50–60 minutes. Flip the potatoes halfway through.
Finish: Once the chicken is cooked through and the skin is crispy and golden, let it rest for 5 minutes before serving.
Zero-Waste Tip
Don't waste the lemon peels! If using organic lemons, zest them before juicing and dry the zest for future baking. You can also use the leftover chicken bones to boil a small batch of homemade stock.
Drink Pairing
A chilled Retsina or a crisp, dry Greek white wine like Roditis beautifully cuts through the richness of the olive oil and complements the lemon.
Nutrition Facts (per serving)
This is the quintessential Greek Sunday roast. The secret lies in the simple harmony of extra virgin olive oil, fresh lemon, and wild oregano. As the chicken roasts, the potatoes soak up the juices and herbal aromas, becoming crispy on the outside and buttery-soft inside.
Why this dish is so healthy?
It provides lean protein from the chicken and a wealth of antioxidants from the lemon and oregano. Prepared with high-quality olive oil, it supports heart health and provides long-lasting energy.
Special Features & Suitability
The magic happens in one pan. The potatoes aren't just roasted; they are braised in a lemon-olive oil emulsion, giving them that signature tangy Greek flavor. Perfect for busy families, athletes, and anyone who loves minimal-effort, high-flavor cooking.
Recipe (for 2 Persons)
Ingredients
2 Chicken thighs (skin-on, bone-in for juiciness)
400g Potatoes, peeled and cut into wedges
60ml Extra Virgin Olive Oil (e.g., from Repa Mediterran)
Juice of 1.5 large lemons
2 Garlic cloves, roughly chopped
1 tbsp Dried Greek oregano
100ml Chicken stock or water
Salt & freshly ground black pepper
Instructions
Prep: Preheat oven to 200°C (400°F).
Season: Place chicken and potatoes in a baking dish. Scatter garlic, oregano, salt, and pepper over them.
The Liquid: Mix olive oil, lemon juice, and stock. Pour over the dish and toss everything by hand to ensure the chicken is well coated.
Roast: Position chicken skin-side up. Bake for 50–60 minutes. Flip the potatoes halfway through.
Finish: Once the chicken is cooked through and the skin is crispy and golden, let it rest for 5 minutes before serving.
Zero-Waste Tip
Don't waste the lemon peels! If using organic lemons, zest them before juicing and dry the zest for future baking. You can also use the leftover chicken bones to boil a small batch of homemade stock.
Drink Pairing
A chilled Retsina or a crisp, dry Greek white wine like Roditis beautifully cuts through the richness of the olive oil and complements the lemon.
Nutrition Facts (per serving)
| Nutrient | Amount |
| Calories | 640 kcal |
| Fat | 38 g |
| Carbohydrates | 32 g |
| Protein | 42 g |
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