Lemon-Roasted Chicken with Greek Herbs and Potatoes

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

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 drafted and published.

Juicy roasted chicken thighs infused with fresh Greek herbs and bright lemon, served atop crispy golden potatoes. This Greek-inspired chicken recipe, ready in about 65 minutes, pairs bone-in chicken thighs, russet potatoes, extra virgin 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 4, 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 4 Greek cuisine 480 cal/serving

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Ingredients

6 pieces (about 2 lbs) bone-in chicken thighs
1.5 lbs, peeled and cut into 1-inch chunks russet potatoes
4 tbsp extra virgin olive oil
2 tsp chopped fresh rosemary
2 tsp chopped fresh thyme
4 minced garlic cloves
1 tbsp lemon zest
3 tbsp lemon juice
2 tsp salt
1 tsp black pepper

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Instructions

Step 1: Preheat the oven to 425°F (220°C). In a large bowl, toss 1.5 lbs peeled and chunked russet potatoes with 2 tbsp extra virgin olive oil, 1 tsp salt, and 1/2 tsp black pepper.
Step 2: Spread the potatoes evenly in a roasting pan. In the same bowl, combine 6 bone-in chicken thighs with 2 tbsp olive oil, 4 minced garlic cloves, 2 tsp chopped rosemary, 2 tsp chopped thyme, 1 tbsp lemon zest, 3 tbsp lemon juice, 1 tsp salt, and 1/2 tsp black pepper. Toss well to coat.
Step 3: Arrange the chicken thighs skin-side up on top of the potatoes. Roast for 40-45 minutes until the chicken skin is golden and crisp and the potatoes are tender when pierced.
Step 4: For extra crispness, broil for the last 3-4 minutes while watching carefully. Remove from oven and let rest for 5 minutes before serving.