Oven-Roasted Lemon Oregano Chicken with Greek Potatoes

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

Tender chicken thighs roasted with fresh lemon, oregano, and garlic, paired with crispy roasted potatoes infused with traditional Greek flavors. This mediterranean-inspired greek (mediterranean) ready in about 60 minutes pairs bone-in chicken thighs, 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 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 425°F. In a large bowl, whisk together 1/4 cup extra virgin olive oil, 1/4 cup fresh lemon juice, 5 minced garlic cloves, 2 tablespoons dried oregano, 1.5 teaspoons sea salt, and 1 teaspoon black pepper until well combined and fragrant.
  2. Step 2: Add 6 bone-in chicken thighs and 1.5 pounds peeled and cut potatoes to the marinade. Toss thoroughly to coat each piece and potato wedge evenly.
  3. Step 3: Arrange the chicken thighs skin-side up in a large roasting pan and scatter the potatoes evenly around them. Pour 1/4 cup water into the pan to help keep the potatoes moist.
  4. Step 4: Roast in the oven for 45 minutes, basting the chicken and stirring potatoes halfway through, until the chicken skin is golden and crisp and the potatoes are tender and slightly browned.
  5. Step 5: Remove from the oven and sprinkle 2 tablespoons chopped fresh parsley over everything. Serve warm, spooning pan juices over the chicken and potatoes for extra flavor.

Frequently asked questions

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

Total time is about 60 minutes (15 min prep + 45 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 Lemon Oregano Chicken with Greek 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 Lemon Oregano Chicken with Greek 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 Lemon Oregano Chicken with Greek 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 Lemon Oregano Chicken with Greek 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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