Baked Greek Lemon-Oregano Chicken with Garlic Potatoes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender chicken thighs roasted with lemon, oregano, and garlic alongside golden garlic potatoes create a savory and fragrant Greek-inspired meal. This Greek-inspired chicken recipe, ready in about 60 minutes, pairs bone-in chicken thighs, lemons, fresh oregano for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 6 Greek cuisine 350 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The roasting pan we’d use for this → Best Roasting Pans for 2026: Racks, Handles & Sizes for the Holiday Bird

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Small appliances → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 400°F. In a large bowl, combine 4 tbsp olive oil, juice and zest of 2 large lemons, 2 tbsp chopped fresh oregano, 6 minced garlic cloves, 1.5 tsp salt, and 1 tsp black pepper. Whisk until well blended.
  2. Step 2: Add 6 bone-in chicken thighs and 1.5 pounds halved baby potatoes to the bowl. Toss thoroughly to coat everything in the lemon-oregano marinade.
  3. Step 3: Transfer chicken and potatoes to a large roasting pan in a single layer. Pour 1/4 cup water around the pan edges to keep potatoes moist.
  4. Step 4: Roast for 40-45 minutes, turning potatoes halfway, until chicken skin is golden and crispy and potatoes are tender when pierced with a fork.
  5. Step 5: Remove from oven and let rest 5 minutes before serving to allow juices to redistribute.

Related recipes