Roast Chicken with Lemon and Olives and Greek Style Potatoes

Roast Chicken with Lemon and Olives and Greek Style Potatoes
  • Prep Time: 45
  • Total Time: 120
  • Servings: 4

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About this Recipe

Cook a traditional rosemary roast chicken and add on a greek inspired flare with potatoes doused in lemon, oregano, and garlic.


1 Maple Leaf® Prime® Naturally Whole Chicken
2 Lemons, divided
Salt and pepper
2 Cloves garlic, thinly sliced
1 (15 mL) Chopped fresh rosemary
2 tbsp (30 mL) Olive oil
1 Small onion, chopped
.5 cup (125 mL) Green olives, pitted
1 tbsp (15 mL) Honey
1 cup (250 mL) Low sodium chicken broth
4 Large potatoes, peeled and cut into wedges
4 Cloves garlic, minced
.25 cup (60 mL) Olive oil
2 tsp (10 mL) Dried oregano
1 Lemon, juiced
Salt and pepper


PREHEAT oven to 375°F (190°C).

CUT wing tips from the chicken using a sharp knife. Place chicken breast side down and using kitchen shears, cut down each side of the backbone. Remove this section and turn chicken breast side up. Press firmly on the breastbone to flatten. Squeeze the juice of one lemon onto the chicken and rub all over. Season with salt and pepper, rosemary and garlic and rub into chicken.

HEAT oil in a large skillet over medium high heat. Place chicken in the pan and cook for 3 4 minutes per side or until golden brown. Remove chicken from the pan and set aside in a 9x13 (3.5 L) rectangular baking pan.

ADD onions to the skillet and sauté for 3 4 minutes or until tender and fragrant. Add olives and squeeze the juice of one lemon into the pan. Scrape any brown bits from the bottom of the pan using a wooden spoon. Stir in honey and chicken stock. Bring to a simmer. Pour over the prepared chicken. Cover with aluminum foil and place in preheated oven for 30 minutes. Remove foil and continue to roast for 45 minutes or until the chicken is tender and the internal temperature reaches 185°F (85°C).

TRANSFER chicken to a platter and allow to rest. Meanwhile, pour liquid from roasting pan into a small saucepan and simmer rapidly over medium high heat for 3 5 minutes to thicken slightly. Spoon over the chicken when serving.

PREHEAT oven to 425°F (240°C).

TOSS the potatoes with the remaining ingredients and place in a shallow roasting pan. Roast for 40 minutes, stirring occasionally to ensure they brown evenly.


Potatoes can be made ahead and reheated for 15 20 minutes while chicken is roasting.

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