Greek Lemon-Oregano Roasted Chicken with Potatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy roasted chicken thighs infused with bright lemon and oregano flavors, served alongside crispy golden potatoes. This greek-inspired chicken ready in about 60 minutes pairs bone-in, skin-on chicken thighs, Yukon gold potatoes, quartered, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Prep: 15 min Cook: 45 min Serves 6 Greek cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, whisk together 4 tbsp olive oil, 1/4 cup fresh lemon juice, 4 minced garlic cloves, 2 tbsp dried oregano, 2 tsp salt, and 1 tsp black pepper.
  2. Step 2: Add 6 bone-in, skin-on chicken thighs and 1.5 lbs quartered Yukon gold potatoes to the bowl. Toss everything thoroughly to coat well with the marinade.
  3. Step 3: Arrange the chicken thighs skin-side up on a large rimmed baking sheet. Spread the potatoes around the chicken in a single layer.
  4. Step 4: Pour 1/4 cup water over the potatoes to help them roast tender. Roast in the preheated oven for 40-45 minutes until the chicken skin is golden and crispy and the potatoes are tender.
  5. Step 5: Remove from oven and sprinkle 1/4 cup chopped fresh parsley over the chicken and potatoes before serving warm.

Frequently asked questions

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

Total time is about 60 minutes (15 min prep + 45 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 Greek Lemon-Oregano Roasted Chicken with 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 olive oil from drying out.

Can I substitute ingredients in Greek Lemon-Oregano Roasted Chicken with 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 Greek Lemon-Oregano Roasted Chicken with 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 Greek Lemon-Oregano Roasted Chicken with 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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