Slow-Simmered Greek Lemon Chicken with Potatoes
Juicy chicken thighs slow-cooked in a lemony, herb-infused sauce with tender roasted potatoes for a comforting Greek classic. This greek-inspired greek ready in about 70 minutes pairs bone-in chicken thighs, olive oil, garlic cloves, minced 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
- 6 pieces bone-in chicken thighs
- 3 tbsp olive oil
- 4 garlic cloves, minced
- 1/4 cup lemon juice, fresh
- 1 cup chicken broth
- 2 tsp dried oregano
- 4 medium potatoes, peeled and cut into 2-inch chunks
- 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 ovenproof skillet or Dutch oven, heat 3 tbsp olive oil over medium-high heat. Add 6 bone-in chicken thighs seasoned with 1 tsp salt and 1/2 tsp black pepper. Brown chicken for 5 minutes per side until golden.
- Step 2: Remove chicken and set aside. In the same skillet, add 4 minced garlic cloves and sauté for 1 minute until fragrant.
- Step 3: Add 1 cup chicken broth, 1/4 cup fresh lemon juice, and 2 tsp dried oregano to the skillet, stirring to deglaze and combine.
- Step 4: Return chicken to the skillet and nestle 4 medium peeled and chunked potatoes around the chicken. Season potatoes with remaining 1/2 tsp salt and 1/2 tsp black pepper.
- Step 5: Transfer skillet to the oven and roast uncovered for 45 minutes until chicken is cooked through and potatoes are tender.
- Step 6: Garnish with 2 tbsp chopped fresh parsley before serving warm.
Frequently asked questions
How long does Slow-Simmered Greek Lemon Chicken with Potatoes take to make?
Total time is about 70 minutes (15 min prep + 55 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-Simmered 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-Simmered 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-Simmered 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-Simmered Greek Lemon Chicken with Potatoes?
Greek 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.
