Grilled Lemon-Oregano Chicken with Sautéed Potatoes

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Juicy chicken marinated in lemon and oregano, served with tender potatoes caramelized in olive oil and garlic. This Greek recipe, ready in about 55 minutes, pairs chicken thighs, lemon, dried oregano for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 2, 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

• 12 oz chicken thighs
• 1 lemon
• 1 tbsp dried oregano
• 3 tbsp olive oil
• 2 cloves garlic
• 4 medium potatoes
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Cut 1 lemon into 8 wedges and slice 2 garlic cloves thinly. Combine lemon wedges, 1 tbsp dried oregano, 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper in a bowl. Add 12 oz chicken thighs, coating evenly, and marinate for 30 minutes.
2. Step 2: Peel and dice 4 medium potatoes into 1/2-inch cubes. Heat 1 tbsp olive oil in a large skillet over medium heat. Add potatoes, 1/4 tsp salt, and 1/4 tsp black pepper, stirring to coat. Sauté for 15 minutes until golden brown and tender, stirring occasionally.
3. Step 3: Preheat grill to medium-high. Remove chicken from marinade, discarding excess liquid. Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F and edges are crispy.
4. Step 4: Plate chicken with sautéed potatoes, drizzling remaining marinade from the bowl over the top.