Oven-Roasted Greek Lemon Chicken with Potatoes and Oregano

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

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 alongside herb-infused potatoes with lemon and oregano for a classic Greek meal. This Greek recipe, ready in about 65 minutes, pairs bone-in chicken thighs, russet 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 6, 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 6 Greek cuisine 420 cal/serving

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Ingredients

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

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Instructions

Step 1: Preheat oven to 400°F. In a large bowl, combine 1/4 cup extra virgin olive oil, 1/4 cup fresh lemon juice, 4 minced garlic cloves, 2 tbsp dried oregano, 1 1/2 tsp sea salt, and 1 tsp freshly ground black pepper; whisk until blended.
Step 2: Add 6 bone-in chicken thighs and 4 peeled russet potatoes cut into 1-inch chunks to the bowl. Toss thoroughly to coat chicken and potatoes in the lemon-oregano marinade.
Step 3: Arrange the chicken and potatoes in a single layer on a large roasting pan. Pour 1/4 cup water around the edges for moisture.
Step 4: Roast uncovered for 45-50 minutes, basting once halfway through, until chicken skin is golden and potatoes are tender when pierced with a fork.
Step 5: Remove from oven and let rest for 5 minutes before serving, allowing juices to redistribute.