Mediterranean Sheet Pan Lemon-Oregano Chicken with Potatoes

By AislePrompt Editorial · ·

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 chicken thighs roasted with baby potatoes and a bright lemon-oregano marinade for an easy, one-pan Mediterranean dinner. This Mediterranean-inspired Instant Pot recipe (gluten free), ready in about 55 minutes, pairs bone-in chicken thighs, baby potatoes, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 40 min Serves 4 Mediterranean cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 425°F. In a large bowl, whisk together 3 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp lemon zest, 2 tsp dried oregano, 4 minced garlic cloves, 1.5 tsp salt, and 1 tsp black pepper to create the marinade.
  2. Step 2: Add 6 bone-in chicken thighs and 1.5 lbs halved baby potatoes to the bowl; toss thoroughly to coat evenly.
  3. Step 3: Spread the chicken and potatoes in a single layer on a rimmed sheet pan. Roast in the oven for 35-40 minutes until chicken skin is golden and crisp and potatoes are tender when pierced with a fork.
  4. Step 4: Remove from oven and sprinkle 2 tbsp chopped fresh parsley over the chicken and potatoes before serving.

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