Oven-Roasted Greek Lemon Chicken with Oregano and Potatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs roasted with lemon, garlic, and oregano, paired with tender golden potatoes infused with Mediterranean flavors. This mediterranean-inspired greek (mediterranean) ready in about 65 minutes pairs bone-in chicken thighs, potatoes, fresh lemon juice 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: 50 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your oven to 400°F (200°C). 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 1/2 tsp sea salt, and 1 tsp black pepper until well combined and fragrant.
  2. Step 2: Add 6 bone-in chicken thighs and 4 medium peeled potatoes cut into 1-inch chunks to the bowl. Toss everything thoroughly to coat the chicken and potatoes evenly in the marinade.
  3. Step 3: Transfer the chicken and potatoes to a large roasting pan, arranging the chicken skin-side up. Pour 1/2 cup water into the pan around the ingredients to help keep the potatoes moist.
  4. Step 4: Roast uncovered in the oven for 45-50 minutes until the chicken skin is golden and crisp, the internal temperature reaches 165°F, and the potatoes are tender when pierced with a fork.
  5. Step 5: Remove from the oven and sprinkle with 2 tbsp chopped fresh parsley before serving for a fresh herbal finish.

Frequently asked questions

How long does Oven-Roasted Greek Lemon Chicken with Oregano and Potatoes take to make?

Total time is about 65 minutes (15 min prep + 50 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 Oven-Roasted Greek Lemon Chicken with Oregano and Potatoes?

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 Oven-Roasted Greek Lemon Chicken with Oregano and Potatoes?

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 Oven-Roasted Greek Lemon Chicken with Oregano and Potatoes 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 Oven-Roasted Greek Lemon Chicken with Oregano and Potatoes?

Mediterranean greek 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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