I am a brand ambassador for Perdue Farms, and worked with them on this post.

When I tell people how easy this recipe is to make, they don’t believe me at first. There is something intimidating about cooking a whole chicken, and it flips people out who are normally confident in the kitchen. This Greek Whole Roasted Chicken Recipe is not only easy, but it is so juicy and flavorful. With potatoes and other goodies on the side, it basically serves up an entire meal in one pan.

The trick is to find a good deep roasting pan – one with high sides that will contain the heat and help roast the chicken quickly and evenly. My favorite pan is a Le Creuset 15 1/2 quart oval Dutch Oven, and it works beautifully.

The unique flavors of this Greek Whole Roasted Chicken Recipe come from a combination of lemon, oregano, kalamata olives and pepperoncini. Baked together with the chicken juices, the whole dish is so delicious my family gobbles it right up.

Plus you can use my affiliate code to order chicken and other goodies from Perdue Farms and have it delivered directly to your front door. Enjoy special offers and free stuff on your first order!

whole roasted chicken in baking dish

This whole chicken recipe makes the most delicious dinner ever!

Greek Whole Roasted Chicken Recipe

Always start with the best chicken you can find, because it really makes a difference in the flavor of the dish. I prefer a Sonoma Red Organic Pasture Raised Whole Chicken, and I can verify the quality is always top-notch.


  • Sonoma Red Pasture Raised Organic Whole Chicken
  • 1 lb red potatoes, quartered
  • 1 cup diced yellow onion
  • 6-8 cloves of whole garlic
  • 1/2 cup pepperoncini peppers
  • 10-12 whole pitted kalamata olives
  • 1 lemon, sliced in eighths
  • Juice of one lemon
  • 8 Tbs melted butter (one stick)
  • 1 Tbs dried oregano
  • 1 Tbs brown sugar
  • 1/2 tsp smoked paprika
  • 1/4 tsp ancho chili powder
  • 1 tsp garlic powder
  • salt and pepper to taste
Whole Sonoma Red Organic Chicken in Packaging

Sonoma Red chickens are easy to recognize at the grocer.


Preheat oven to 395 degrees.

Butter inside of roasting pan. Place whole chicken in pan and surround with potatoes, onion, garlic, peppers, olives and sliced lemons.

In a small bowl, combine melted butter, lemon juice and oregano. Mix well and pour over chicken and potato mixture.

In a separate bowl, mix together remaining ingredients. Sprinkle over chicken, patting in so spices stick to skin on top and around sides of chicken.

whole raw chicken in pot ready for the oven

Arrange vegetable mixture around whole chicken and season liberally.

Place pan in oven uncovered for approximately 90 minutes, or until juices run clear when you make a small cut between a leg and thigh. The skin will be crispy-licious, and the meat will be moist and tender. (There’s that word “moist” I was trying to avoid for those that cannot stand to hear it! But it really is the best word here.)

When finished, remove pan from oven and let sit for about 10 minutes. The chicken will retain its juices better if you allow it to rest like this.

whole roasted Sonoma Red organic chicken

Roasted with potatoes, pepperoncini and ollives, this whole chicken recipe is a family fav.

Carve or cut as desired. I use kitchen shears and cut the chicken into pieces suitable for serving.

So easy and so delish!


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