Oven-Baked Greek Lemon 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.

Tender chicken thighs roasted with lemon, garlic, oregano, and potatoes for a classic Greek-inspired meal with bright, savory flavors. This Greek recipe, ready in about 65 minutes, pairs bone-in chicken thighs, large potatoes, fresh lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 20 min Cook: 45 min Serves 4 Mediterranean cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. In a large bowl, whisk together 1/4 cup olive oil, 1/4 cup fresh lemon juice, 5 minced garlic cloves, 2 tbsp dried oregano, 1 tsp sea salt, and 1/2 tsp black pepper until combined.
  2. Step 2: Add 6 bone-in chicken thighs and 3 peeled potatoes cut into 1-inch wedges to the marinade and toss until everything is evenly coated. Let marinate for 15 minutes at room temperature.
  3. Step 3: Arrange the chicken thighs skin-side up in a single layer on a large rimmed baking sheet. Distribute the potato wedges evenly around the chicken. Pour 1/4 cup water around the edges of the pan to keep the potatoes moist.
  4. Step 4: Roast in the preheated oven for 45 minutes, until the chicken skin is golden and crisp and the potatoes are tender when pierced with a fork.
  5. Step 5: Remove from the oven and let rest for 5 minutes. Garnish with 2 tbsp chopped fresh parsley before serving.

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