One-Pan Greek Lemon Chicken with Potatoes and Oregano

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs roasted alongside crispy lemon-infused potatoes, seasoned with fresh oregano and garlic for a bright, comforting meal. This greek-inspired chicken (mediterranean) ready in about 60 minutes pairs bone-in chicken thighs, pounds, halved small red potatoes, tablespoons 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: 45 min Serves 4 Greek cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, combine 4 tablespoons extra virgin olive oil, 1/4 cup fresh lemon juice, 4 minced garlic cloves, 2 teaspoons dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Whisk together until well blended.
  2. Step 2: Add 6 bone-in chicken thighs and 1.5 pounds halved small red potatoes to the marinade. Toss gently to coat evenly.
  3. Step 3: Spread the chicken thighs skin-side up and the potatoes in a single layer on a large rimmed baking sheet. Roast in the oven for 40-45 minutes until the chicken skin is golden and crisp and potatoes are tender and browned at edges.
  4. Step 4: Remove from oven and sprinkle 1 tablespoon chopped fresh oregano leaves over everything. Let rest for 5 minutes before serving to allow flavors to meld.

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Frequently asked questions

How long does One-Pan Greek Lemon Chicken with Potatoes and Oregano 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 One-Pan Greek Lemon Chicken with Potatoes and Oregano?

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 One-Pan Greek Lemon Chicken with Potatoes and Oregano?

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 One-Pan Greek Lemon Chicken with Potatoes and Oregano for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 One-Pan Greek Lemon Chicken with Potatoes and Oregano?

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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