Greek Roast Chicken
Prep time
Cook time
Total time
Recipe type: Easy Dinner
Serves: 6 servings
  • 1 chicken, cut up or legs and thighs, bone in and skin on
  • Olive oil
  • Sea salt and freshly ground black pepper
  • 1 cup fresh herbs, chopped, oregano, parsley and mint are fantastic
  • 4 lemons
  • 1 large red onion
  • 4-5 cloves of garlic
  • 1, 14oz jar of artichoke hearts, drained
  • A handful of green olives
  • ⅓ of an English cucumber, washed and unpeeled
  • 1½ cups plain Greek yogurt
  • 1 large garlic cloves, finely minced
  • 2 Tablespoons extra virgin olive oil
  • 1 Tablespoon lemon juice
  • Pinch of sea salt and freshly ground black pepper to taste
  • 1 Tablespoon minced fresh parsley
  1. To make the marinade whisk together ½ cup of olive oil, salt, pepper, the juice and zest of 2 of the lemons and the chopped herbs. Pour into a large heavy duty zip lock bag and place the the chicken in with the marinade. Allow to marinate in the fridge for at least an hour or overnight if possible.
  2. Heat the oven to 425 F. Line a large baking sheet with parchment paper. Take the chicken out of the marinade and shake off the excess before placing the chicken pieces on the lined baking sheet. Add the potatoes, red onion, artichoke hearts, olives and the other 2 lemons (quartered). Drizzle a little more olive oil over the vegetables and sprinkle a little more sea salt and freshly ground black pepper.
  3. Place into the oven and roast for approximately 50-60 minutes or until the chicken is cooked through and the skin is golden. You may need to gently baste or turn the chicken and potatoes during the roasting process to ensure everything is evenly cooked and beautifully golden. Remove from the oven, cover with aluminum foil for 5-10 minutes to rest then serve with the tzatziki sauce.
  4. To make the tzatziki sauce, grate the cucumber and drain through a fine mesh sieve for at least 30 minutes (it can be left overnight in the fridge while the chicken is marinating for convenience).
  5. Combine the yogurt, garlic, oil, lemon juice, salt and pepper in a large bowl. Transfer the grated cucumber and fresh parsley into the yogurt mixture and stir to combine.
Recipe by The Well Fed Yogi at