Slow-Roasted Greek Lemon Chicken with Potatoes
Juicy chicken pieces slow-roasted with lemon, garlic, and oregano, served alongside tender roasted potatoes infused with Mediterranean flavors. This mediterranean-inspired chicken ready in about 80 minutes pairs bone-in chicken thighs, baby potatoes, halved, 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.
Ingredients
- 4 pieces bone-in chicken thighs
- 1 lb baby potatoes, halved
- 4 tbsp olive oil
- 3 tbsp lemon juice
- 4 cloves garlic cloves, minced
- 2 tsp dried oregano
- 1 1/2 tsp salt
- 1 tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
- Step 1: Preheat oven to 375°F. In a large bowl, whisk together 4 tbsp olive oil, 3 tbsp lemon juice, 4 minced garlic cloves, 2 tsp dried oregano, 1 1/2 tsp salt, and 1 tsp black pepper.
- Step 2: Add 4 bone-in chicken thighs and 1 lb halved baby potatoes to the marinade. Toss to coat evenly and let rest for 15 minutes.
- Step 3: Arrange chicken and potatoes in a single layer in a roasting pan, skin side up. Pour any remaining marinade over the top.
- Step 4: Roast uncovered for 50-60 minutes, basting with pan juices halfway through, until chicken skin is golden and internal temperature reaches 165°F, and potatoes are tender.
- Step 5: Remove from oven and sprinkle with 2 tbsp chopped fresh parsley before serving.
Frequently asked questions
How long does Slow-Roasted Greek Lemon Chicken with Potatoes take to make?
Total time is about 80 minutes (20 min prep + 60 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-Roasted Greek Lemon Chicken with 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 Slow-Roasted Greek Lemon Chicken with 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 Slow-Roasted Greek Lemon Chicken with 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 Slow-Roasted Greek Lemon Chicken with Potatoes?
Mediterranean 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.
What others are saying
- ★★★★★
My family loved it, especially the potatoes. Will make again!
- ★★★★★
Perfect for a weeknight dinner - easy and delicious.
- ★★★★★
This was the best chicken I've ever made! The lemon and garlic really shone through.
