Oregano Roasted Split Chicken Dinner

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Oregano Roasted Split Chicken Dinner

My new Paleo recipe Oregano Roasted Split Chicken Dinner was inspired by the fresh Oregano my friend Kathy had in her front yard.  She has the best herbs in her yard and I love going over to her house and picking what I need during the summer while we are down the street at our lake house.  Thanks Kathy!  xo

I made this meal for our lake friends Bill and Lorraine and we all enjoyed every bite!  The spinach, olives and roasted sweet potatoes went great.

My butcher sliced the whole chickens in half to make this dinner super easy for me! Please enjoy this Paleo Chicken Dinner with your family or friends!




  • 2 whole chickens, split in half
  • 1/4 cup olive oil, divided
  • Sea salt
  • Freshly ground pepper
  • 1 cup fresh oregano, plus extra for garnish
  • 2 large sweet potato, peeled and cut into small cubes
  • 2-3 cloves garlic, minced
  • 6 cups spinach
  • 2 cups low sodium chicken broth, divided
  • 1/2 cup kalamata olives, seeded


  1. Preheat oven to 425 degrees F.  Line a large baking pan with parchment paper or use a large roasting pan.  Make room for 2 baking pans in your oven.

  2. Lay chicken down on prepared pan and pat with a paper towel.  Drizzle with a little olive oil to lightly coat then season with salt and pepper.  Take 1/2 of the oregano and remove from stems and place the oregano leaves all over the chicken. Add the remaining oregano on and around the chicken.

    Place in oven and set timer for 40-45 minutes or until the internal temperature reads 165 degrees in the thickest part of the chicken. Baste the chicken once with some of the chicken broth.

  3. Using another baking sheet pan lined with parchment place a single layer with the cubed sweet potatoes. Drizzle with olive oil then season with salt and pepper. Place in the oven with the chicken for about 20 minutes flipping a few times.  Cook until they are browned then set aside.

  4. In a large sauté pan over medium high heat add about 2-3 tablespoons of chicken broth then the garlic and spinach.  Season with salt and pepper.  Let cook until it wilts then drain out liquid.  

  5. Add remaining broth into the spinach over medium heat then add in olives and sweet potatoes.  Let it get really hot - almost to a boil.  

  6. To plate spoon the spinach, sweet potatoes and olives with some broth in the bottom of a plate with edges or a bowl large enough.  Then top with chicken.  If there is extra broth in the pan pour over the chicken.  Garnish with fresh oregano and enjoy!

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