Slow-Simmered Greek Lemon Chicken with Potatoes and Oregano

By AislePrompt Editorial · ·

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 braised slowly in a tangy lemon-oregano sauce with tender potatoes, embodying Greek comfort food at its best. This Greek-inspired chicken recipe, ready in about 65 minutes, pairs bone-in chicken thighs, russet potatoes, olive oil 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: 50 min Serves 6 Greek cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). In a large oven-safe skillet or Dutch oven, heat 1/4 cup olive oil over medium-high heat. Season 6 bone-in chicken thighs with 1 1/2 tsp salt and 1 tsp black pepper.
  2. Step 2: Sear the chicken thighs skin side down for 5-6 minutes until golden brown and crisp, then flip and cook for 3 more minutes. Remove chicken and set aside.
  3. Step 3: In the same pan, add 5 minced garlic cloves and sauté for 1 minute until fragrant. Add 3 peeled and quartered russet potatoes and stir to coat with oil and garlic.
  4. Step 4: Pour in 1 cup chicken broth, 1/2 cup water, 1/3 cup fresh lemon juice, and sprinkle 2 tbsp dried oregano. Stir gently to combine.
  5. Step 5: Return chicken thighs to the pan, skin side up, nestling them among the potatoes. Transfer the skillet to the oven and bake uncovered for 45 minutes until chicken is cooked through and potatoes are tender.
  6. Step 6: Remove from oven and let rest for 5 minutes before serving, spooning pan juices over the chicken and potatoes.

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