Oven-Roasted Lemon Oregano Chicken with Greek Potatoes

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Tender chicken thighs roasted with fresh lemon, oregano, and garlic, paired with crispy roasted potatoes infused with traditional Greek flavors. This Greek recipe (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.

Ingredients

• 6 pieces bone-in chicken thighs
• 1.5 pounds, peeled and cut into 1-inch wedges potatoes
• 1/4 cup extra virgin olive oil
• 1/4 cup fresh lemon juice
• 5 cloves, minced garlic cloves
• 2 tablespoons dried oregano
• 1.5 teaspoons sea salt
• 1 teaspoon black pepper
• 1/4 cup water
• 2 tablespoons, chopped fresh parsley

The roasting pan we’d use for this → Best Roasting Pans for 2026: Racks, Handles & Sizes for the Holiday Bird

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.