Slow-Simmered Greek Lemon Chicken with Potatoes

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

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 developed and reviewed.

Juicy chicken thighs slow-cooked in a lemony, herb-infused sauce with tender roasted potatoes for a comforting Greek classic. This Greek recipe, 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. 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: 55 min Serves 4 Greek cuisine 480 cal/serving

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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

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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.