Greek Chicken with Roast Potatoes and Lemon Herb Yoghurt Sauce
This Greek Chicken is one of those dishes that looks impressive but couldn’t be easier to make. The chicken roasts over the potatoes so the juices drip down, creating the most flavour-packed, golden spuds. It’s packed with Mediterranean flavour and perfect for an easy weeknight dinner or laid-back weekend feast.
Serves
4
Prep time
15 minutes
Cooking time
55 minutes
Helpful Tips
Storage
Store chicken, potatoes, and yoghurt sauce separately in airtight containers.
- Chicken: Refrigerate up to 3 days or freeze for 2 months.
- Potatoes: Best fresh; reheat in the oven or air fryer to re-crisp.
- Yoghurt Sauce: Refrigerate up to 3 days and stir before serving.
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Substitutions
- Chicken: Swap the butterflied whole chicken for chicken thighs or Marylands — reduce cook time to about 35–40 minutes.
- Herbs: If fresh herbs aren’t available, use the dried equivalents listed in the recipe.
Helpful Tips
Storage
Store chicken, potatoes, and yoghurt sauce separately in airtight containers.
- Chicken: Refrigerate up to 3 days or freeze for 2 months.
- Potatoes: Best fresh; reheat in the oven or air fryer to re-crisp.
- Yoghurt Sauce: Refrigerate up to 3 days and stir before serving.
Substitutions
- Chicken: Swap the butterflied whole chicken for chicken thighs or Marylands — reduce cook time to about 35–40 minutes.
- Herbs: If fresh herbs aren’t available, use the dried equivalents listed in the recipe.
Ingredients
For the Greek Chicken:
- 1 whole chicken (about 1.5–1.8 kg), butterflied (ask your butcher to do this, or remove the backbone yourself)
- 5 garlic cloves, minced
- 3 tbsp olive oil
- 1 tbsp Dijon mustard
- Zest of ½ lemon
- Juice of 1 lemon
- 1 tsp dried oregano
- 1 tbsp fresh thyme leaves, chopped (or 1 tsp dried thyme)
- 1 tbsp fresh parsley, chopped (or 1 tsp dried parsley)
- 2 tsp fresh rosemary leaves, finely chopped (or ½ tsp dried rosemary)
- 2 tsp sweet paprika
- Salt and freshly cracked black pepper, to taste
For the Roast Potatoes:
- 1 kg yellow potatoes, peeled and cut into wedges
- 2 tbsp olive oil
- 1 tbsp fresh rosemary, chopped (or 1 tsp dried rosemary)
- Salt and freshly cracked black pepper, to taste
For the Herby Yoghurt Sauce:
- 1 cup Greek yoghurt
- 1 tbsp olive oil
- 1 small garlic clove, minced
- 2 tbsp lemon juice
- 3 tbsp parsley, roughly chopped
- ¼ tsp ground cumin
- 1 tsp honey
- Salt and pepper, to taste
For the Greek Salad:
Recipe here
Nutritional Information
(
per serving, based on
4
)
Nutrient
Amount
Calories
520
kcal
Protein
47
g
Carbohydrates
28
g
Fat
23
g
Fibre
3
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
Prepare the Greek Chicken:
- In a bowl, whisk together olive oil, mustard, garlic, lemon zest and juice, oregano, thyme, rosemary, paprika, salt, and pepper.
- Place the chicken in a large dish or resealable bag and pour over the marinade. Rub to coat evenly.
- If time permits, cover and refrigerate for 1 hour or overnight for maximum flavour.
Prepare the Potatoes:
- Soak the potato wedges in cold water for 10 minutes to remove excess starch. Drain and pat dry.
- Toss the potatoes with olive oil, rosemary, salt, and pepper.
- Spread them on a large lined baking tray in a single layer.
Roast:
- Preheat the oven to 220 °C fan-forced.
- Place a wire rack over the potatoes and set the marinated chicken on top, skin-side up — this lets the juices baste the potatoes as they roast.
- Roast for 15 minutes to crisp the skin, then reduce the oven to 170 °C and cook for a further 35–40 minutes, or until the chicken reaches an internal temperature of 70 °C.
- Remove from the oven and let rest for 10–15 minutes (the temperature will rise to around 75 °C for juicy, cooked-through meat).
- If you prefer the potatoes extra-crisp, give them an extra 5–10 minutes at high heat after removing the chicken.
For the Herby Yoghurt Sauce:
- In a small bowl, combine yoghurt, olive oil, garlic, lemon juice, parsley, cumin, honey, salt, and pepper.
- Stir until smooth and creamy. Adjust seasoning and lemon to taste.
To Serve:
Slice the chicken and serve with the crispy roast potatoes and a generous dollop of herby yoghurt sauce. Add a side of Greek salad (recipe here).
Ingredients
For the Greek Chicken:
- 1 whole chicken (about 1.5–1.8 kg), butterflied (ask your butcher to do this, or remove the backbone yourself)
- 5 garlic cloves, minced
- 3 tbsp olive oil
- 1 tbsp Dijon mustard
- Zest of ½ lemon
- Juice of 1 lemon
- 1 tsp dried oregano
- 1 tbsp fresh thyme leaves, chopped (or 1 tsp dried thyme)
- 1 tbsp fresh parsley, chopped (or 1 tsp dried parsley)
- 2 tsp fresh rosemary leaves, finely chopped (or ½ tsp dried rosemary)
- 2 tsp sweet paprika
- Salt and freshly cracked black pepper, to taste
For the Roast Potatoes:
- 1 kg yellow potatoes, peeled and cut into wedges
- 2 tbsp olive oil
- 1 tbsp fresh rosemary, chopped (or 1 tsp dried rosemary)
- Salt and freshly cracked black pepper, to taste
For the Herby Yoghurt Sauce:
- 1 cup Greek yoghurt
- 1 tbsp olive oil
- 1 small garlic clove, minced
- 2 tbsp lemon juice
- 3 tbsp parsley, roughly chopped
- ¼ tsp ground cumin
- 1 tsp honey
- Salt and pepper, to taste
For the Greek Salad:
Recipe here
Nutritional Information
(
per serving, based on
4 servings
)
Nutrient
Amount
Calories
520
kcal
Protein
47
g
Carbohydrates
28
g
Fat
23
g
Fibre
3
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
Prepare the Greek Chicken:
- In a bowl, whisk together olive oil, mustard, garlic, lemon zest and juice, oregano, thyme, rosemary, paprika, salt, and pepper.
- Place the chicken in a large dish or resealable bag and pour over the marinade. Rub to coat evenly.
- If time permits, cover and refrigerate for 1 hour or overnight for maximum flavour.
Prepare the Potatoes:
- Soak the potato wedges in cold water for 10 minutes to remove excess starch. Drain and pat dry.
- Toss the potatoes with olive oil, rosemary, salt, and pepper.
- Spread them on a large lined baking tray in a single layer.
Roast:
- Preheat the oven to 220 °C fan-forced.
- Place a wire rack over the potatoes and set the marinated chicken on top, skin-side up — this lets the juices baste the potatoes as they roast.
- Roast for 15 minutes to crisp the skin, then reduce the oven to 170 °C and cook for a further 35–40 minutes, or until the chicken reaches an internal temperature of 70 °C.
- Remove from the oven and let rest for 10–15 minutes (the temperature will rise to around 75 °C for juicy, cooked-through meat).
- If you prefer the potatoes extra-crisp, give them an extra 5–10 minutes at high heat after removing the chicken.
For the Herby Yoghurt Sauce:
- In a small bowl, combine yoghurt, olive oil, garlic, lemon juice, parsley, cumin, honey, salt, and pepper.
- Stir until smooth and creamy. Adjust seasoning and lemon to taste.
To Serve:
Slice the chicken and serve with the crispy roast potatoes and a generous dollop of herby yoghurt sauce. Add a side of Greek salad (recipe here).
Watch How to Make It
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