Lemon-Oregano Chicken with Potatoes

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

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 thighs and potatoes infused with vibrant lemon juice, oregano, and garlic for a simple and satisfying Greek-inspired meal. This Greek-inspired chicken recipe, ready in about 70 minutes, pairs bone-in chicken thighs, russet potatoes, 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. 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 480 cal/serving

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Ingredients

6 pieces, skin-on bone-in chicken thighs
4 medium, cut into 1-inch wedges russet potatoes
1/3 cup olive oil
1/4 cup freshly squeezed lemon juice
5 minced garlic cloves
2 tbsp dried oregano
1 1/2 tsp salt
1 tsp black pepper
1/2 cup water

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Instructions

Step 1: Preheat oven to 425°F. In a large bowl, whisk together 1/3 cup olive oil, 1/4 cup freshly squeezed lemon juice, 5 minced garlic cloves, 2 tbsp dried oregano, 1 1/2 tsp salt, and 1 tsp black pepper to create the marinade.
Step 2: Add 6 bone-in skin-on chicken thighs and 4 medium russet potatoes cut into 1-inch wedges to the bowl. Toss well to coat all pieces evenly with the marinade. Let marinate 15 minutes at room temperature.
Step 3: Arrange the chicken thighs skin-side up in a single layer in a large roasting pan, nestling the potato wedges around them. Pour 1/2 cup water into the pan to keep potatoes moist.
Step 4: Roast in the oven for 40-45 minutes until chicken skin is crisp and golden and internal temperature reaches 165°F, turning potatoes once halfway through cooking.
Step 5: Remove from oven and let rest 5 minutes before serving. Spoon pan juices over chicken and potatoes for extra flavor.