Stewed Greek Lemon Chicken with Potatoes and Oregano

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Chicken thighs slowly cooked in a zesty lemon and oregano sauce with tender potatoes, delivering comforting Mediterranean flavors. This greek-inspired chicken ready in about 70 minutes pairs skin on bone-in chicken thighs, medium, peeled and quartered 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: 55 min Serves 6 Greek cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large deep skillet over medium-high heat. Season 6 bone-in chicken thighs with 1 1/2 tsp salt and 3/4 tsp black pepper. Brown chicken skin-side down for 6-7 minutes until crisp and golden, then flip and cook 4 minutes more. Transfer to a plate.
  2. Step 2: Reduce heat to medium. Add 1 large sliced onion and 4 minced garlic cloves to the skillet. Sauté for 5 minutes until softened and fragrant.
  3. Step 3: Add 4 quartered medium potatoes, 2 tsp dried oregano, and stir to coat. Return chicken thighs to skillet on top of potatoes.
  4. Step 4: Pour in 2 cups chicken broth and 1/3 cup freshly squeezed lemon juice. Bring mixture to a simmer, cover, and cook for 35-40 minutes until chicken is cooked through and potatoes are tender.
  5. Step 5: Remove lid, increase heat to medium-high, and simmer uncovered for 5 minutes to thicken sauce slightly.
  6. Step 6: Sprinkle 2 tbsp chopped fresh parsley over the dish before serving.

Equipment for this recipe

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Frequently asked questions

How long does Stewed Greek Lemon Chicken with Potatoes and Oregano 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 Stewed Greek Lemon Chicken with Potatoes and Oregano?

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 olive oil from drying out.

Can I substitute ingredients in Stewed Greek Lemon Chicken with Potatoes and Oregano?

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 Stewed Greek Lemon Chicken with Potatoes and Oregano 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 Stewed Greek Lemon Chicken with Potatoes and Oregano?

Greek chicken 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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