Oven-Roasted Greek Lemon Chicken with Potatoes and Oregano

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs roasted alongside herb-infused potatoes with lemon and oregano for a classic Greek meal. This greek-inspired greek ready in about 65 minutes pairs bone-in chicken thighs, extra virgin olive oil, 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 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
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Remove from oven and let rest for 5 minutes before serving, allowing juices to redistribute.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

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

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 Potatoes and Oregano?

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 Potatoes and Oregano for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Potatoes and Oregano?

Greek 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.

Related recipes