Oven-Baked Lemon Oregano Chicken with Greek Potatoes

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

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 fresh lemon, oregano, and garlic, paired with crispy roasted potatoes infused with traditional Greek flavors. This Greek-inspired chicken recipe, ready in about 60 minutes, pairs bone-in chicken thighs, medium potatoes, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 420 cal/serving

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Ingredients

6 pieces bone-in chicken thighs
4, peeled and cut into 1-inch chunks medium potatoes
4 tbsp extra virgin olive oil
3 tbsp fresh lemon juice
2 tbsp, chopped fresh oregano leaves
4, minced garlic cloves
1 tsp kosher salt
1/2 tsp black pepper
1/2 cup water

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Instructions

Step 1: Preheat the oven to 400°F. In a large bowl, combine 4 tbsp extra virgin olive oil, 3 tbsp fresh lemon juice, 2 tbsp chopped fresh oregano, 4 minced garlic cloves, 1 tsp kosher salt, and 1/2 tsp black pepper to make the marinade.
Step 2: Add 6 bone-in chicken thighs and 4 peeled medium potatoes cut into 1-inch chunks to the marinade. Toss everything until evenly coated.
Step 3: Arrange the chicken and potatoes in a single layer in a large roasting pan. Pour 1/2 cup water into the pan to keep the chicken moist.
Step 4: Roast in the oven for 45 minutes, turning the potatoes once halfway through, until the chicken skin is golden and crispy and potatoes are tender.
Step 5: Remove from the oven and let rest for 5 minutes before serving to allow flavors to meld.