The nice tablecloth, a lit oven and aromas of roasted chicken. A picture sketching the Sunday family gathering, which becomes even better with the recipe we suggest here. Accompany this orange oven-roasted chicken and potatoes with a glass of Playia White Dry from Oenou Yi – Ktima Vassiliades and you will thank us!


  • 1 2kg-chicken
  • 1 ½ kg potatoes, cut into wedges
  • 1 tbsp. thyme
  • ½ tsp. oregano
  • ½ tsp. rosemary
  • salt and pepper
  • 2-3 garlic cloves, finely chopped
  • 1 tbsp. dijon mustard
  • 1/2 cup olive oil
  • 1 tbsp. butter
  • juice of 2 large oranges


  1. In a small bowl, mix the salt, pepper, thyme, oregano and rosemary.
  2. In a second bowl, mix well the olive oil, mustard, garlic and orange.
  3. Marinate the potatoes for 30 minutes with half of the spice mixture and all of the olive oil mixture.
  4. Rub the chicken inside and outside with the rest of the spice mixture.
  5. Place the chicken (breast facing upwards) in a large pan or dutch oven.
  6. Place the potatoes together with their sauce around the chicken and add a teaspoon of lukewarm water and the diced butter. Cover with foil or the lid and bake for 40 minutes at 180ᵒC.
  7. Uncover the chicken and continue roasting for another 45-50 minutes until the potatoes and chicken are browned.
  8. Serve the chicken with the potatoes and their sauce, next to a glass of Playia White Dry wine from Oenou Yi – Ktima Vassiliades.

*Recipes and dishes presented on the website are not applied in the winery’s restaurant “PLAYIA“.