Slow-Roasted Lemon-Oregano Chicken with Greek Potatoes

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender chicken thighs slow-roasted with lemon, oregano, and garlic, served alongside crispy roasted Greek-style potatoes. This Greek-inspired chicken recipe, ready in about 100 minutes, pairs bone-in, skin-on chicken thighs, lemons, fresh oregano leaves 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: 25 min Cook: 75 min Serves 6 Greek cuisine 420 cal/serving

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Ingredients

6 pieces bone-in, skin-on chicken thighs
2 large, juiced and zested lemons
2 tbsp, chopped fresh oregano leaves
6 cloves, minced garlic cloves
1/4 cup extra virgin olive oil
2 pounds, peeled and cut into 1-inch wedges russet potatoes
2 tsp sea salt
1 tsp black pepper
1/2 cup water
2 tbsp, chopped fresh parsley

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Instructions

Step 1: Preheat oven to 375°F. In a large bowl, combine 1/4 cup extra virgin olive oil, juice and zest of 2 large lemons, 2 tbsp chopped fresh oregano, 6 minced garlic cloves, 2 tsp sea salt, and 1 tsp black pepper. Stir well to create marinade.
Step 2: Add 6 bone-in, skin-on chicken thighs to the marinade, turning to coat thoroughly. Let marinate at room temperature for 20 minutes while preparing potatoes.
Step 3: Place 2 pounds peeled and cut russet potato wedges in a large roasting pan. Pour half the marinade over potatoes and toss to coat evenly.
Step 4: Nestle the marinated chicken thighs skin-side up on top of the potatoes. Pour 1/2 cup water into the pan to keep potatoes moist.
Step 5: Roast uncovered for 1 hour 15 minutes, basting chicken and stirring potatoes halfway through, until chicken skin is golden and potatoes are tender and crispy at edges.
Step 6: Remove from oven, sprinkle 2 tbsp chopped fresh parsley over the dish, and let rest for 5 minutes before serving.