For the Best Roast Chicken, Make It the Greek Way

Start marinating the chicken at least 4 hours and up to 24 hours before roasting. Finely grate the zest from the lemon and then juice it into a large non-reactive bowl or baking dish. Add the yogurt, olive oil, garlic, oregano, salt, and pepper and whisk to combine. Cut the chicken legs through the joint into thigh and drumstick pieces using a boning knife or poultry shears. Add the chicken to the yogurt mixture and rub it into the meat. Cover and marinate in the refrigerator for at least 4 hours or up to 24 hours.

Place one oven rack in the center and another rack in the top third of the oven (so it is about 6 inches from the broiler element). Line a rimmed baking sheet with parchment paper.

Arrange the marinated chicken pieces skin side up on the baking sheet with space between them, leaving any clinging marinade on the meat. Discard any remaining marinade in the bowl. Tuck the potatoes around the chicken pieces, if using, and sprinkle everything with salt.

Transfer the baking sheet to the middle rack of the oven and roast, stirring the potatoes once, until an instant-read thermometer registers at least 165°F when inserted into the largest thigh, 35 to 40 minutes.

Move the baking sheet to the top third of the oven and turn the broiler on high. Broil, rotating the baking sheet once and stirring the potatoes until the chicken skin is deeply browned in places, about 3 minutes. Remove from the oven and transfer the chicken and potatoes to a large serving dish. Pour any pan juices over the top and serve. Store leftover chicken in an airtight container in the refrigerator for up to 4 days. To reheat, place on a microwave-safe plate, cover, and cook on 60% power until piping hot throughout. To crisp up the skin, broil the chicken after reheating, arranging it on a foil-lined baking sheet 4 inches from the broiler element until the skin is sizzling, 2 minutes. Love the recipe? Leave us stars and a comment below!