Slow-Roasted Lemon-Oregano Chicken with Greek Potatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs slow-roasted with lemon, oregano, and garlic, served alongside crispy roasted Greek-style potatoes. This greek-inspired chicken ready in about 100 minutes pairs bone-in, skin-on chicken thighs, large, juiced and zested lemons, chopped 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Step 6: Remove from oven, sprinkle 2 tbsp chopped fresh parsley over the dish, and let rest for 5 minutes before serving.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 100 minutes (25 min prep + 75 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 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 chopped fresh oregano leaves from drying out.

Can I substitute ingredients in Slow-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 Slow-Roasted Lemon-Oregano Chicken with Greek Potatoes for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Lemon-Oregano Chicken with Greek Potatoes?

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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