Classic Greek Lemon-Oregano Chicken with Roasted Potatoes
Juicy chicken pieces marinated in lemon juice, garlic, and oregano, oven-roasted alongside golden potatoes for a hearty meal. This greek-inspired chicken ready in about 85 minutes pairs bone-in chicken thighs, olive oil, fresh lemon juice 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.
Ingredients
- 6 pieces bone-in chicken thighs
- 1.5 pounds russet potatoes, peeled and cut into 1-inch cubes
- 4 tbsp olive oil
- 3 tbsp fresh lemon juice
- 5 cloves garlic cloves, minced
- 1 tbsp dried oregano
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1/2 cup water
Instructions
- Step 1: In a large bowl, whisk together 4 tbsp olive oil, 3 tbsp fresh lemon juice, 5 minced garlic cloves, 1 tbsp dried oregano, 1 1/2 tsp salt, and 1 tsp black pepper. Add 6 bone-in chicken thighs and 1.5 pounds cubed russet potatoes, tossing to evenly coat. Marinate for 30 minutes at room temperature.
- Step 2: Preheat oven to 400°F. Arrange the chicken thighs skin-side up in a single layer on a roasting pan. Scatter the potatoes around the chicken. Pour 1/2 cup water into the pan to keep the potatoes moist.
- Step 3: Roast for 45-50 minutes until chicken skin is golden and crisp, and potatoes are tender, stirring potatoes halfway through cooking for even browning.
- Step 4: Remove from oven and let rest for 5 minutes before serving with a fresh green salad or steamed vegetables.
Frequently asked questions
How long does Classic Greek Lemon-Oregano Chicken with Roasted Potatoes take to make?
Total time is about 85 minutes (35 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 Classic Greek Lemon-Oregano Chicken with Roasted 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 Classic Greek Lemon-Oregano Chicken with Roasted 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 Classic Greek Lemon-Oregano Chicken with Roasted 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 Classic Greek Lemon-Oregano Chicken with Roasted 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.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
