Baked Lemon-Oregano Chicken with Greek 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, served alongside crispy roasted potatoes infused with classic Greek flavors. This Greek-inspired chicken recipe, 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
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 Kitchen tools → 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 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.

Related recipes