One-Pot Greek Lemon Chicken with Potatoes

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

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 developed and reviewed.

Juicy chicken thighs braised with potatoes in a lemony garlic sauce, cooked in one pot for an easy and comforting Greek-inspired dinner. This Greek-inspired chicken recipe, ready in about 55 minutes, pairs bone-in, skin-on chicken thighs, baby potatoes, halved, 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 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: 40 min Serves 4 Greek cuisine 520 cal/serving

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Ingredients

6 pieces bone-in, skin-on chicken thighs
1.5 lbs baby potatoes, halved
4 tbsp olive oil
5 garlic cloves, minced
1/4 cup lemon juice
1 cup chicken broth
2 tsp dried oregano
1 1/2 tsp salt
1 tsp black pepper
2 tbsp fresh parsley, chopped

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Instructions

Step 1: Preheat oven to 375°F. Heat 4 tbsp olive oil in a large oven-safe skillet over medium-high heat. Season 6 chicken thighs with 1 1/2 tsp salt, 1 tsp black pepper, and 2 tsp dried oregano.
Step 2: Sear chicken thighs skin-side down for 5-6 minutes until golden brown and crispy, then flip and cook 3 minutes more. Remove chicken and set aside.
Step 3: Add 5 minced garlic cloves and 1.5 lbs halved baby potatoes to the skillet. Sauté for 3 minutes until garlic is fragrant and potatoes start to brown.
Step 4: Pour in 1 cup chicken broth and 1/4 cup lemon juice, scraping up browned bits from the pan. Return chicken thighs to the skillet, skin-side up, nestling them among the potatoes.
Step 5: Transfer the skillet to the preheated oven and bake uncovered for 30-35 minutes until potatoes are tender and chicken reaches an internal temperature of 165°F.
Step 6: Sprinkle 2 tbsp chopped fresh parsley over the dish before serving hot.