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One-Pot Greek Roast Chicken with Potatoes & Asparagus | Taste and Tipple

One-Pot Greek Roast Chicken with Potatoes & Asparagus

Course Gluten Free, Main Course
Cuisine Mediterranean
Keyword One-Pot Greek Roast Chicken
Prep Time 20 minutes
Cook Time 40 minutes
Servings 4 servinga
Author Yvonne Langen


Herb OIl

  • 1/4 cup extra virgin olive oil
  • 1 tbsp chopped fresh thyme
  • 1 inch fresh ginger grated
  • 1 tbsp paprika
  • 2 tsp cayenne pepper
  • kosher salt and pepper

Roast Chicken

  • 1 3.5/4 pound whole chicken backbone removed and butterflied*
  • 1 lemon sliced
  • 1 yellow onion sliced
  • 2 cloves garlic smashed
  • 1 pound mixed baby spring potatoes quartered
  • 1/4 cup lemon juice
  • 1/4 cup chicken stock
  • 1 bunch asparagus ends trimmed


  1. Preheat the oven to 450 degrees F.
  2. In a small bowl, combine the olive oil, thyme, ginger, paprika, cayenne, and a large pinch each of salt and pepper.
  3. In a large 12-inch oven-safe skillet, layer the lemon slices, onions, garlic, and potatoes. Drizzle lightly with olive oil and season with salt and pepper. Place the chicken, skin side down, over the potatoes and brush with half of the herb oil. Flip the chicken skin side up and coat in the remaining oil, being sure to cover the chicken completely.

  4. Transfer to the oven and roast for 25-30 minutes. Pour the lemon juice and broth around the chicken. Add the asparagus. Return the chicken to the oven and roast another 15-20 minutes or until the chicken is cooked through. Cut chicken into pieces and portion chicken, potatoes, onions, lemons, and asparagus onto plates.

Recipe Notes

You can ask the butcher remove the backbone and butterfly the chicken or do it yourself. To do it yourself: start by removing any chicken giblets, if applicable. Pat the outside dry with paper towel. Place the chicken on a cutting board, breast side down, so that the chicken's back is facing up. Using a pair of sharp kitchen scissors, cut closely along either side of the backbone. Remove the bone and discard. Turn the chicken over so the breast is now facing up and press down firmly with the open palm of your hand on the breast and flatten the chicken.

Recipe adapted from: Gerard, Tieghan. "Spring Skillet Roasted Lemon Chicken and Veggies." Half Baked Harvest. April 2018.