Slow-Roasted Lemon-Oregano Greek Chicken with Potatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs marinated in fresh lemon juice, oregano, and garlic, slow-roasted alongside golden potatoes for a fragrant and comforting Mediterranean main dish. This mediterranean-inspired greek ready in about 75 minutes pairs bone-in chicken thighs, lemons, juiced, fresh oregano, chopped 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: 15 min Cook: 60 min Serves 6 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, whisk together 1/4 cup extra virgin olive oil, 2 tbsp chopped fresh oregano, 4 minced garlic cloves, juice of 2 large lemons, 1 1/2 tsp salt, and 1 tsp black pepper to create the marinade.
  2. Step 2: Add 6 bone-in chicken thighs and 4 quartered medium potatoes to the marinade; toss to coat thoroughly. Cover and refrigerate for at least 1 hour, preferably 4 hours.
  3. Step 3: Preheat the oven to 375°F. Arrange the chicken thighs skin-side up in a single layer in a roasting pan; scatter the potatoes around them.
  4. Step 4: Roast for 50-60 minutes, basting once halfway through, until the chicken skin is golden and crisp and the potatoes are tender when pierced with a fork.
  5. Step 5: Remove from oven and let rest for 5 minutes before serving, allowing juices to redistribute and flavors to meld.

Frequently asked questions

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

Total time is about 75 minutes (15 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 Lemon-Oregano Greek 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 Lemon-Oregano Greek 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 Lemon-Oregano Greek Chicken with 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 Greek Chicken with Potatoes?

Mediterranean greek 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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