This sheet pan Greek roast chicken is made with Greek spices, fresh herbs, lemon and olive oil. Preparing it on a sheet pan along with potatoes and shallots makes this a full meal. The chicken is roasted at a high heat to start which gives it a beautiful colour and then roasted low to maintain flavour and juiciness. Serve it with extra rosemary, lemon and enjoy!

Don't you just love a hands off dinner? Sure, every now and then I like to make something a little more hands-on in the kitchen, but having a quick dinner on the table that's relatively fuss-free is definitely more my weekday vibe. I love preparing a whole chicken because it's not a lot of work, it presents beautifully and you get so much more for your money. Plus, you have options when it comes to white meat or dark meat. I'm team dark meat 95% of the time, what about you?

Ingredients

Here's everything you'll need to make this Greek style roasted chicken and potatoes. For this recipes, I'm primarily using dried spices (because it's convenient), but you can substitute with fresh. You will need more of the fresh herbs if substituting for dried.

• whole chicken
• lemon
• extra virgin olive oil
• balsamic glaze or balsamic vinegar
• garlic
• fresh rosemary
• dried oregano
• marjoram
• dried thyme
• Aleppo pepper
• dried parsley
• dried dill
• Yukon gold potatoes
• shallots
• kosher salt

How to Make Whole Greek Roast Chicken

I love making a whole chicken because it's not any more work than preparing individual pieces of chicken, but you get so much more from it (and it's usually more economical too).

So here's what to do.

Preheat the oven to 425ºF. Let the chicken sit out of the fridge for about 30 minutes so it becomes closer to room temperature. If you have the time, let it sit out for an hour before prepping it.

Once the chicken has reached room temperature, place the chicken on a large rimmed baking sheet, skin side up and pat dry with paper towel.

In a large bowl, squeeze the juice from half a lemon and reserve the other half for later. To the bowl, add the olive oil, balsamic, garlic, rosemary, oregano, marjoram, thyme, Aleppo pepper, parsley and dill. Mix to combine.

Pour about half of the oil/spice mixture all over the chicken, being sure to rub it in very well and get in all the nooks and crannies. Then liberally salt the chicken all over with 1 1/4 tsp of the salt.

To the bowl with the remaining oil mixture, add the potatoes and shallots and toss well to combine, add the remaining 1 tsp of salt.

Pour the potatoes and shallots alongside the chicken. Slice the remaining half of the lemon and scatter around the sheet pan.

Transfer the baking sheet to the oven and cook for 35 minutes. Remove the baking sheet and toss the potatoes and shallots around and return to the oven. Reduce the oven temperature to 350ºF and bake for 25 to 30 minutes longer, until the chicken is golden brown and and an instant-read thermometer inserted into the meaty part of the thigh reads 160 to 165 degrees. It will come up in temperature as it sits.

Remove the chicken and set aside on a cutting board, covered loosely with foil and let rest for at least ten minutes. Carve and serve with the potatoes, shallots and lemon. Garnish with rosemary and season with flaky salt. Enjoy!

Tips

• Let the chicken come to room temperature: this allows the chicken to cook more evenly.
• Use a large baking sheet: to be sure that everything is spread out and cooks/browns evenly, use a large sheet pan. You can see below in product recommendations which sheet pans I use at home (I love them!). If you're using extra veggies, roast them on a second tray.
• Don't overcook the chicken: I highly suggest using an instant-read thermometer for cooking. Once chicken has reached 165ºF it's done. This is a simple tool that makes a big difference when cooking meat.
• Let the chicken rest: always let a whole chicken rest for at least ten minutes before carving. I recommend loosely covering or tenting with foil. Resting allows the juices to redistribute so they don't come pouring out if you slice into it right away.

Substitutions

• Dried spices/herbs: you can use fresh herbs in place of the dried ones. You'll need more fresh herbs than dried.
• Shallots: use large chunks of yellow onion instead.
• Balsamic glaze: I like using a balsamic glaze for many recipes, but you can use regular balsamic vinegar instead. Balsamic glaze is thicker and more concentrated, so you can add a splash more of the regular vinegar if that's what you're using.

How to Serve Whole Roasted Green Chicken

Once the whole Greek chicken is rested and carved, I love serving it with a simple side salad, a Greek salad would be delicious. Maybe a side of tzatziki too!?

You can also garnish with fresh herbs such as thyme, rosemary or oregano.

And a crumble of Greek feta cheese on top is also delicious.

You can get creative, or keep it simple as-is. Either way, this Greek roast chicken dinner is going to be delicious.

Ingredients & Products I Recommend:

Kosher salt:

I exclusively use Diamond Crystal kosher salt for all of my recipes. I prefer the texture, taste and consistency of this brand and highly recommend it for everyday cooking.

Flaky salt:

I always, always have Maldon flaky salt on hand and add it to almost all of my dishes as a finishing salt. I can't recommend this enough.

Aleppo pepper:

I love using Aleppo pepper in recipes because the flavour isn't too strong or spicy. It's one of my most used spices and I highly recommend it.

Baking Sheet:

I love using these large baking sheets with the rack that can go on top.

Other Dinner Recipes to try

• Whole Chicken with Anchovy Butter in a Cast Iron Skillet
• Grilled Peruvian Chicken Skewers
• Ravioli with Creamy Spinach Pesto and Peas
• Oven Baked Honey Lime Chicken Thighs
• Thai Red Curry Turkey Meatballs
• Instant Pot Shredded Beef Enchiladas
• Pasta with Burrata and Sausage
• Korean Chicken Burgers with Kimchi Ranch

Are you ready to make this? Let's get to it!

If you make this Greek whole roast chicken please share with me, by tagging me on Instagram or leave a comment and/or review below. I truly love seeing and hearing form you!‍

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