Greek Lemon-Oregano Roasted Chicken with Crispy 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 developed and reviewed.

Juicy roasted chicken infused with bright lemon and earthy oregano flavors, served alongside golden, crispy potatoes perfect for a comforting Mediterranean dinner. This Mediterranean-inspired chicken recipe, ready in about 65 minutes, pairs whole chicken, lemons, fresh oregano for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 15 min Cook: 50 min Serves 6 Mediterranean cuisine 420 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

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 Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, whisk together 1/4 cup olive oil, juice of 1 lemon, 2 tablespoons chopped fresh oregano, 4 minced garlic cloves, 2 teaspoons kosher salt, and 1 teaspoon black pepper.
  2. Step 2: Place 1 spatchcocked whole chicken (about 4 pounds) on a rimmed baking sheet. Rub the marinade all over the chicken, including under the skin and inside the cavity. Arrange 1.5 pounds halved baby potatoes around the chicken and toss them with 1 teaspoon dried oregano, a pinch of salt, and a drizzle of olive oil.
  3. Step 3: Scatter lemon slices from 1 lemon over the chicken and potatoes. Roast in the oven for 45-50 minutes, until the chicken skin is golden and crispy and the internal temperature reaches 165°F, and the potatoes are tender and browned.
  4. Step 4: Remove from the oven and let rest for 10 minutes before carving. Serve chicken pieces alongside the roasted potatoes, spooning pan juices over top.

Related recipes