Slow-Roasted Lemon-Oregano Greek Chicken with Potatoes

By AislePrompt Editorial · ·

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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 Greek recipe, 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.

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