Baked Greek-Style Chicken with Lemon, Oregano, and Potatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs roasted with lemon, oregano, garlic, and tender baby potatoes for a rustic Mediterranean meal. This mediterranean-inspired chicken (mediterranean) ready in about 60 minutes pairs skin-on bone-in chicken thighs, halved baby potatoes, large, sliced into thin rounds lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, 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 4 Mediterranean cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. In a large mixing bowl, toss 1.5 lbs halved baby potatoes with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried oregano until evenly coated.
  2. Step 2: Arrange the potatoes in a single layer on a large rimmed baking sheet. Place 6 bone-in, skin-on chicken thighs on top of the potatoes.
  3. Step 3: In the bowl, combine 2 tbsp olive oil, 1.5 tsp salt, 1/2 tsp black pepper, 1 tsp dried oregano, and 4 smashed garlic cloves. Brush this mixture generously over the chicken thighs and scatter 1 large lemon sliced into thin rounds on top.
  4. Step 4: Roast in the oven for 40-45 minutes, until the chicken skin is golden and crispy and the potatoes are tender when pierced with a fork.
  5. Step 5: Remove from oven, sprinkle 2 tbsp chopped fresh parsley over the dish, and serve hot.

Frequently asked questions

How long does Baked Greek-Style Chicken with Lemon, Oregano, and Potatoes take to make?

Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Greek-Style Chicken with Lemon, Oregano, and Potatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep halved baby potatoes from drying out.

Can I substitute ingredients in Baked Greek-Style Chicken with Lemon, Oregano, and Potatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Greek-Style Chicken with Lemon, Oregano, and Potatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Greek-Style Chicken with Lemon, Oregano, and Potatoes?

Mediterranean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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