Baked Lemon and Oregano Chicken with Potatoes

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Juicy chicken thighs and golden potatoes roasted with lemon zest and oregano, creating a simple yet flavorful weeknight meal. This Greek recipe, ready in about 55 minutes, pairs chicken thighs, potatoes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Ingredients

• 4 boneless, skinless chicken thighs
• 2 medium potatoes
• 1/4 cup olive oil
• 2 lemon
• 2 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Place 4 boneless, skinless chicken thighs and 2 medium potatoes (peeled and cut into 1-inch cubes) in a large baking dish.
2. Step 2: Whisk 1/4 cup olive oil, juice of 2 lemons, zest of 2 lemons, 2 tsp dried oregano, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl.
3. Step 3: Pour the lemon-oregano mixture over the chicken and potatoes, tossing to coat evenly. Bake for 35-40 minutes, until chicken is cooked through and potatoes are golden and tender.