main dishes greek

Lemon Oregano Chicken with Roasted Potatoes

Classic Greek-style chicken: juicy thighs with crispy potatoes, all roasted together in lemon, garlic, and oregano. One pan, minimal effort, maximum flavor.

gluten free dairy free
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Prep 15 min
Cook 50 min
Total 1h 5m
Servings 4
Difficulty Easy

Ingredients

Instructions

  1. Preheat your oven to 425°F (220°C).

  2. In a large bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper.

  3. Add the chicken thighs and potato wedges to the bowl. Toss until everything is well coated.

    Tip: For deeper flavor, marinate the chicken for 30 minutes to 2 hours in the fridge. Skip this if you're short on time—it still works.

  4. Arrange the potatoes in a single layer at the bottom of a large roasting pan or rimmed baking sheet.

  5. Place the chicken thighs skin-side up on top of the potatoes.

    Tip: The chicken juices will drip down and flavor the potatoes as they cook.

  6. Roast for 45-50 minutes, until the chicken skin is golden and crispy, and the internal temperature reaches 165°F (74°C).

  7. Let rest for 5 minutes before serving. Squeeze fresh lemon over everything and scatter with fresh herbs if using.

Storage & Meal Prep

Store leftover chicken and potatoes in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 375°F for 10-15 minutes to restore crispiness. Not recommended for freezing as the potatoes lose their texture.

FAQ

Can I use chicken breasts instead of thighs?

You can, but bone-in, skin-on thighs give the best results. They stay juicier during roasting and their rendered fat flavors the potatoes. If using breasts, reduce cook time to 30-35 minutes to avoid drying out.

How do I get the chicken skin extra crispy?

Pat the chicken completely dry with paper towels before marinating. Place the thighs skin-side up on top of the potatoes so the skin is exposed to direct oven heat. A final 2-3 minutes under the broiler at the end crisps the skin beautifully.

Can I marinate the chicken overnight?

Yes, marinating overnight in the refrigerator deepens the lemon-oregano flavor significantly. Keep the potatoes separate and toss them in the marinade just before roasting so they don't become too soft.

Nutrition Facts

4 Servings

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Meat & Poultry
Chicken Thigh (Bone-In, Skin-On)
600 g
Vegetables
Potato (Yellow)
680 g
Garlic
12 g
Oils & Fats
Extra Virgin Olive Oil
54 g
Herbs & Spices
Lemon Juice (Fresh)
45 g
Dried Oregano
3 g
Salt
9 g
Black Pepper
1 g

Per Serving

601kcalCalories
40gProtein
31gCarbs
35gFat
4gFiber
Sodium
190mg8% DV
Potassium
1115mg24% DV
Calcium
56mg4% DV
Iron
3.4mg19% DV
Magnesium
77mg18% DV
Vitamin C
35.1mg39% DV
Vitamin A
74µg8% DV
Vitamin K
20.1µg17% DV
Folate
42µg11% DV
Chicken Thigh (Bone-In, Skin-On)
Potato (Yellow)
Extra Virgin Olive Oil
Lemon Juice (Fresh)
Garlic
Dried Oregano
+2 more
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

This is Greek Sunday dinner distilled to its essence: chicken, potatoes, lemon, olive oil, oregano. One pan goes in the oven, and 50 minutes later you have a complete meal that smells like a Mediterranean kitchen.

The technique is foolproof: potatoes on the bottom, chicken on top. The chicken fat renders down and bastes the potatoes as they cook. The result is crispy-skinned chicken over deeply savory, lemon-scented potatoes.

Why Bone-In, Skin-On

Boneless skinless chicken breasts have their place, but not here. Bone-in means more flavor, stays juicy longer, and is cheaper. Skin-on renders into crispiness, bastes the meat, and protects from drying out.

If you must use boneless thighs, reduce cooking time to about 35 minutes.

The Oregano Matters

Greek oregano (rigani) is more intense and aromatic than regular supermarket oregano. It’s worth seeking out at Greek grocery stores or online. If you can only find regular dried oregano, use generous amounts.

Serving Suggestions

This is a complete meal on its own, but you can add a simple salad with tomatoes, cucumbers, and feta, or tzatziki for dipping. The pan juices are liquid gold—don’t waste them. Serve with crusty bread to soak them up.