Baked Lemon-Oregano Chicken with Greek Potatoes

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

Tender chicken thighs roasted with lemon, oregano, and garlic, served alongside crispy roasted potatoes infused with classic Greek flavors. This greek-inspired chicken ready in about 70 minutes pairs bone-in chicken thighs, lemons, fresh oregano leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 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: 20 min Cook: 50 min Serves 6 Greek cuisine 430 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. In a large bowl, combine 4 tbsp olive oil, juice and zest of 2 lemons, 2 tbsp fresh oregano, 4 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Add 6 bone-in chicken thighs and toss to coat evenly. Let marinate for 15 minutes.
  2. Step 2: Place 4 peeled and cut russet potatoes in a large roasting pan. Drizzle with 1 tbsp olive oil, sprinkle 1 tsp dried oregano, 1/2 tsp salt, and 1/2 tsp black pepper. Toss to coat the potatoes.
  3. Step 3: Nestle the marinated chicken thighs among the potatoes in the roasting pan. Pour 1/2 cup water into the pan to keep the potatoes moist.
  4. Step 4: Roast in the preheated oven for 45-50 minutes, turning the potatoes and basting the chicken once halfway through, until chicken skin is golden and potatoes are tender with crispy edges.
  5. Step 5: Remove from oven and let rest for 5 minutes before serving to allow juices to redistribute.

Frequently asked questions

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

Total time is about 70 minutes (20 min prep + 50 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 Lemon-Oregano Chicken with Greek 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 bone-in chicken thighs from drying out.

Can I substitute ingredients in Baked Lemon-Oregano Chicken with Greek 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 Lemon-Oregano Chicken with Greek Potatoes for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Lemon-Oregano Chicken with Greek Potatoes?

Greek 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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