Lemon-Oregano Roasted Chicken with Greek Potatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs roasted alongside potatoes tossed in a lemon-oregano marinade, resulting in a fragrant and flavorful one-pan meal. This greek-inspired chicken ready in about 65 minutes pairs (about 3 lbs) bone-in chicken thighs, olive oil, freshly squeezed lemon juice 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: 15 min Cook: 50 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 5 tbsp olive oil, 1/3 cup freshly squeezed lemon juice, 5 minced garlic cloves, 2 tbsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper to create the marinade.
  2. Step 2: Add 6 bone-in chicken thighs and 3 large peeled russet potatoes cut into 1 1/2-inch chunks to the marinade. Toss well to coat evenly and let sit for 10 minutes.
  3. Step 3: Arrange the chicken thighs skin-side up in a single layer on a large roasting pan or rimmed baking sheet. Scatter the potatoes around the chicken.
  4. Step 4: Pour 1/2 cup water into the pan to keep potatoes moist during roasting. Sprinkle remaining 1 tsp salt and 1/2 tsp black pepper over the chicken and potatoes.
  5. Step 5: Roast for 45-50 minutes, basting the chicken and potatoes with pan juices halfway through, until the chicken skin is crispy and a thermometer inserted into the thickest part reads 165°F.
  6. Step 6: Remove from oven and rest for 5 minutes before serving with pan juices spooned on top.

Frequently asked questions

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

Total time is about 65 minutes (15 min prep + 50 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 Lemon-Oregano Roasted Chicken with Greek 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 Lemon-Oregano Roasted Chicken with Greek 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 Lemon-Oregano Roasted Chicken with Greek 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 Lemon-Oregano Roasted Chicken with Greek 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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