Go Back
Homemade Greek Lemon-Oregano Chicken with Potatoes recipe photo

Greek Lemon-Oregano Chicken with Potatoes

This Greek Lemon-Oregano Chicken with Potatoes is a vibrant, easy one-pan meal bursting with fresh Mediterranean flavors and crispy, juicy textures.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Greek, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 4 chicken thighs bone-in, skin-on
  • 4 medium potatoes Yukon Gold or red, cut into wedges
  • 1/4 cup olive oil extra virgin
  • 2 tablespoons lemon juice freshly squeezed
  • 1 tablespoon lemon zest
  • 2 teaspoons dried oregano
  • 4 cloves garlic minced
  • salt to taste
  • black pepper to taste
  • fresh parsley chopped, for garnish

Equipment

  • Large mixing bowl
  • Baking sheet or roasting pan
  • Sharp knife
  • Microplane or grater
  • Tongs
  • Meat thermometer

Method
 

Prep the Marinade
  1. In a large mixing bowl, whisk together 1/4 cup olive oil, 2 tablespoons freshly squeezed lemon juice, 1 tablespoon lemon zest, 2 teaspoons dried oregano, and 4 minced garlic cloves. Season with salt and pepper to taste.
Marinate Chicken and Potatoes
  1. Add the 4 chicken thighs to the bowl, ensuring each piece is well-coated with the marinade. Toss in the potato wedges and mix well to coat evenly. Let sit for at least 20 minutes or refrigerate up to 2 hours for deeper flavor.
Preheat Oven and Prepare to Roast
  1. Preheat oven to 425°F (220°C). Line a baking sheet or roasting pan with parchment paper or grease lightly with olive oil. Arrange chicken thighs skin-side up in a single layer and place potato wedges around them without overcrowding.
Roast Until Golden and Juicy
  1. Roast in the oven for 40-45 minutes. Halfway through, flip the potato wedges with tongs for even browning. Chicken skin should be golden brown and internal temperature should reach 165°F (75°C).
Garnish and Serve
  1. Sprinkle freshly chopped parsley over the chicken and potatoes. Serve immediately with a Greek salad or warm pita bread.

Notes

  • Use bone-in, skin-on chicken thighs for juicier meat and crispier skin.
  • Pat chicken dry before marinating to help the skin crisp up during roasting.
  • Marinate for at least 20 minutes; longer marinating (up to 2 hours) intensifies flavors.
  • Leave space between chicken and potatoes on the pan to avoid steaming and ensure roasting.
  • Store leftovers refrigerated up to 3 days; reheat in oven to maintain crispiness.