Oven-Roasted Greek Lemon Chicken with Oregano and 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.

Juicy chicken thighs roasted with lemon, garlic, and oregano, paired with tender golden potatoes infused with Mediterranean flavors. This Greek recipe (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
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Kitchen tools → Shop all kitchen tools →

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.

Related recipes