Lemon-Oregano Roasted Chicken with Potatoes and Garlic

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy roasted chicken infused with fresh lemon and oregano flavors, served alongside tender, garlic-scented roasted potatoes for a comforting meal. This greek-inspired chicken ready in about 60 minutes pairs bone-in chicken thighs, olive oil, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, whisk together 1/4 cup olive oil, 3 tbsp lemon juice, 1 tbsp lemon zest, 2 tbsp chopped fresh oregano, 5 minced garlic cloves, 1.5 tsp salt, and 1 tsp black pepper.
  2. Step 2: Add 6 bone-in chicken thighs and 1.5 lbs halved baby potatoes to the marinade. Toss well to coat evenly.
  3. Step 3: Arrange chicken thighs skin-side up on a large roasting pan, surrounding with the potatoes in a single layer.
  4. Step 4: Roast for 40-45 minutes until the chicken skin is golden and crisp and the potatoes are tender when pierced with a fork.
  5. Step 5: During the last 5 minutes, baste the chicken and potatoes with the pan juices for extra flavor and moisture.
  6. Step 6: Remove from oven and let rest for 5 minutes before serving.

Frequently asked questions

How long does Lemon-Oregano Roasted Chicken with Potatoes and Garlic 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 Lemon-Oregano Roasted Chicken with Potatoes and Garlic?

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 bone-in chicken thighs from drying out.

Can I substitute ingredients in Lemon-Oregano Roasted Chicken with Potatoes and Garlic?

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 Potatoes and Garlic 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 Potatoes and Garlic?

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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