Slow-Cooked Greek Lemon Chicken with Potatoes and Oregano

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs slowly braised with lemon, garlic, oregano, and potatoes for a tender, flavorful meal perfect for cozy dinners. This greek-inspired chicken ready in about 85 minutes pairs bone-in, skin-on chicken thighs, fresh lemon juice, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 70 min Serves 4 Greek cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. In a large Dutch oven or oven-safe pot, whisk together 1/3 cup fresh lemon juice, 1/4 cup extra virgin olive oil, 4 minced garlic cloves, 2 tbsp dried oregano, 1 1/2 tsp salt, and 1 tsp black pepper.
  2. Step 2: Add 6 bone-in, skin-on chicken thighs to the pot and turn to coat evenly in the lemon mixture. Arrange 4 medium peeled and 1.5-inch chunked russet potatoes around the chicken.
  3. Step 3: Pour 1 cup chicken broth over the potatoes and chicken. Cover with a lid and bake for 50 minutes.
  4. Step 4: Remove lid and bake uncovered for an additional 20 minutes, basting chicken and potatoes with pan juices occasionally, until chicken skin is golden and potatoes are tender.
  5. Step 5: Sprinkle with 2 tbsp chopped fresh parsley before serving hot with a side of crusty bread or green salad.

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Frequently asked questions

How long does Slow-Cooked Greek Lemon Chicken with Potatoes and Oregano take to make?

Total time is about 85 minutes (15 min prep + 70 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 Slow-Cooked 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 fresh lemon juice from drying out.

Can I substitute ingredients in Slow-Cooked 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 Slow-Cooked Greek Lemon Chicken with Potatoes and Oregano 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 Slow-Cooked Greek Lemon Chicken with Potatoes and Oregano?

Greek chicken 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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