Lemon-Oregano Roasted Chicken with Crispy Potatoes

By AislePrompt Editorial · ·

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Juicy oven-roasted chicken infused with fresh lemon and oregano, paired with golden, crispy roasted potatoes. This Mediterranean chicken recipe, ready in about 60 minutes, pairs bone-in chicken thighs, baby potatoes, and lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 "Build a week of meals around this recipe" 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: 45 min Serves 4 Mediterranean cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). In a large bowl, combine 4 tbsp olive oil, zest and juice of 1 large lemon, 2 tbsp chopped fresh oregano, 4 minced garlic cloves, 2 tsp salt, 1 tsp black pepper, and 1 tsp paprika.
  2. Step 2: Add 6 bone-in chicken thighs and 1.5 lbs halved baby potatoes to the bowl. Toss well to coat all pieces evenly with the marinade.
  3. Step 3: Arrange chicken thighs skin-side up and potatoes around them on a large rimmed baking sheet in a single layer. Roast in the preheated oven for 40-45 minutes, turning potatoes halfway, until chicken skin is crispy and internal temperature reaches 165°F.
  4. Step 4: Remove from oven and let rest for 5 minutes before serving to allow flavors to settle and juices to redistribute.

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