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Greek Style Roasted Butterflied Chicken with Potatoes

Prep Time:

Cook Time:


4 Servings


1 Mick's Meat Barn Lilydale Free Range Butterflied Chicken
1 lemon, washed and halved
2 tbs extra virgin olive oil
40-50 g salted butter
1 ½ tbs dry oregano
½ tbs salt
½ tbs sweet paprika
(Potato and seasoning)
600g red skin potatoes, or can be any potatoes good for roasting
1 onion, cut in 6
4 whole garlic cloves, smashed
¾ tbs dry oregano
1 ¼ tsp salt
¼ tsp black pepper
⅓ cup lemon juice
¼ cup water
¼ cup extra virgin olive oil
Fresh salad, olives and yoghurt to serve.


Step 1 - Preheat oven to 220°C, fan-forced.
Step 2 - Start by preparing the chicken. Use half a lemon to squeeze over chicken while rubbing its skin. Squeeze other half of lemon all over chicken (reserve the squeezed lemon for later) and rub olive oil all over also. Cut butter in two strips and press on chicken, seasoning on both sides. Lift skin where the chicken breasts lie and place each seasoned butter strip under. Rub rest of seasoning all over chicken. Place chicken on a baking tray and add half the squeezed lemon under the breast, the lemon peel will add more flavour.
Step 3 - Cut potatoes in small pieces, about 3cm in size, then add to tray. Include the garlic and onion and season everything with the oregano, garlic and salt. Lastly pour the lemon juice, water and olive oil.
Step 4 - Cook chicken and potatoes uncovered, for 45-50 mins or until the internal temp reaches 165°F (75° C) - when using a meat thermometer, temperature should be measured through thicker part of the chicken e.g. chicken breast but not touching the bone. When you take it out of the oven let it rest, covered for 5-10min before you eat and serve with a fresh salad, olives and yoghurt. Enjoy!

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