This authentic Greek Roast Chicken (Kotopoulo sto fourno) brings Mediterranean magic straight to your dinner table in just 80 minutes.
Tender, juicy, and packed with classic Greek flavors, this traditional recipe has been perfected through generations of family cooking.
Whether you’re hosting a Sunday family gathering or craving a hearty weeknight meal, this foolproof dish delivers restaurant-quality results with minimal prep work.
The best part? You’ll only need 15 minutes of hands-on time to create this impressive main course.
Essential Ingredients
- Chicken: 1 medium-sized, fresh whole chicken
- Potatoes: 1kg (35 oz), cut into uniform wedges for even cooking
- Aromatics: 1 tbsp onion powder, 1/2 tbsp oregano, 1 crushed garlic clove
- Flavorings: Salt, fresh ground pepper, butter knob
- Liquid Base: 3/4 can beer, 3 tbsp olive oil
- Sweet-Savory Mix: 1 tbsp mustard, 1 tbsp honey
Step-by-Step Instructions
- Prepare the Seasoning: Combine salt, pepper, garlic powder, onion powder, oregano, and butter in a bowl. Mix thoroughly with hands and massage under chicken skin
- Potato Preparation: Cut potatoes into even wedges and arrange around the chicken in the pan
- Create the Magic Sauce: Mix beer, mustard, honey, crushed garlic, olive oil, oregano, salt, and pepper in a bowl until well combined
- Assembly: Pour the prepared sauce evenly over chicken and potatoes, ensuring everything is well-coated
- Baking Time: Place in preheated oven at 180°C. Bake for 75-90 minutes, flipping chicken halfway through for even browning
- Final Touch: Ensure potatoes are tender and chicken is golden brown before serving. Let rest for 5-10 minutes before carving
Cooking Tips for Perfect Greek Chicken
The magic of this dish happens when you massage those seasonings under the chicken skin – this creates an amazing flavor that seeps into the meat while cooking.
When you flip the chicken halfway through cooking, baste it with the pan juices to keep the meat super juicy.
Your chicken is ready when its juices run clear and the skin turns a beautiful golden brown.
Smart Substitutions
Don’t have beer? No problem! You can use chicken stock or even white wine instead. The honey adds sweetness, but maple syrup works great too.
For the herbs, dried oregano is traditional, but you could mix in some thyme or rosemary.
If you’re watching your butter intake, just use a bit more olive oil – it’s already part of the Greek cooking tradition!
Serving Ideas
This roast chicken shines as the star of a Greek feast! Serve it with a fresh Greek salad loaded with tomatoes, cucumbers, and feta cheese.
A side of tzatziki sauce adds a cool, creamy touch. Don’t forget to spoon those tasty pan juices over the chicken and potatoes – they’re liquid gold! Some warm pita bread on the side will help you soak up every last drop.
Storage and Leftovers
Pop any leftover chicken and potatoes in an airtight container and keep them in the fridge for up to 3 days.
To reheat, put everything in a baking dish, add a splash of water or chicken broth to keep things moist, cover with foil, and warm in the oven at 350°F until heated through. The leftover meat also makes amazing sandwiches or Greek salad toppers!
Greek Roast Chicken (Kotopoulo sto fourno)
Equipment
- Large pan
- Bowl
- Oven
Ingredients
Main Ingredients
- 1 medium chicken
- 1 kg potatoes cut into wedges
- 1 tbsp onion powder
- 1/2 tbsp oregano
- 1 knob butter
- 3/4 can beer
- 3 tbsps olive oil
- 1 tbsp mustard
- 1 tbsp honey
- 1 clove garlic crushed
- to taste salt and freshly ground pepper
Instructions
- Into a bowl, add 1 tbsp of salt and pepper, the garlic powder, the onion powder, 1/2tbsp oregano and a knob of butter and mix with your hands. Stuff the mixture under the skin of the chicken and place into a large pan. Season with salt and freshly ground pepper.
- Use a knife to peel and cut the potatoes into wedges; add the potatoes into the pan.
- In a large bowl, pour the beer, add the mustard, honey, garlic, olive oil, oregano, salt and pepper. With a spoon, mix the ingredients and pour the sauce over the chicken and potatoes. Season with some extra salt and pepper, if you like.
- Bake in a preheated oven at 180 for 75-90 minutes (depending on the size of the chicken), until the potatoes are tender and the chicken golden brown. Half time through cooking, turn the chicken upside down. Enjoy!