One Pan Roasted Chicken And Potatoes (The Best Roast Greek Chicken and Potatoes)

Roasted spatchcocked chicken and potatoes is an easy way to cook a chicken on a weeknight, all in one pan! The spatchcocked chicken speeds up cooking time, while helping promote even cooking and more crispy skin!

Ingredients:

1 Chicken

1 lb Baby Potatoes

2 Lemons

Greek Oregano

Lemon Thyme

1/4 Cup Olive Oil

Salt

Pepper

Directions:

Start by spatchcocking your chicken. If you don't know how to do that, you can watch my video link in the description Yes, I know spatchcock is a strange word, but it is a simple task that will make your whole chicken cook in half the time. Cutting that cooking time also means it will be twice as juicy.

Now place the chicken in a roasting pan breast side up. If you want, you can and season with a generous amount of salt all over the top and bottom of the chicken. Place the pan in the fridge for four hours. This is going to allow the salt time to dry out the skin, which will in turn make it extra crispy.

Now take some baby potatoes and boil them. After 10-12 minutes, remove from heat and let them cool down. If you want to speed this up you can run the potatoes under cold water.

Preheat the oven to 375 F.

Place the baby potatoes in the roasting pan with the chicken. Drizzle 1/4 cup olive oil over the chicken and potatoes. Season the potatoes with salt. Note that you already salted your chicken so don't add more salt to that, just season the potatoes.

Cut the lemons in half and squeeze over the chicken and potatoes.

Pick the leaves off the thyme and oregano sprigs and sprinkle over the chicken and potatoes.

Add the lemon halves to the pan.

Place in the oven and cook the chicken for roughly one hour or until the chicken legs reach an internal temperature of 165 F.

Remove from the oven and squeeze the remaining lemon juice over everything.

Plate it up and serve with some homemade tzatziki.