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Greek·Mediterranean

Greek Roast Chicken Thighs with Lemon, Oregano & Potatoes (One Pan)

Bone-in, skin-on chicken thighs and halved potatoes roast together with lemon, garlic and oregano for an easy, one-pan Greek dinner that needs almost no washing up.

Greek Roast Chicken Thighs with Lemon, Oregano & Potatoes, servedAI image

1 hr 15 min

start to finish

15 min

hands on

Easy

difficulty

4

servings

4 servings
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Ingredients

For the tray

To finish

Roughly, per serving

670 kcal40g protein45g carbs35g fat

An estimate, not a lab analysis.

Method

  1. Preheat the oven to 400°F (200°C) and position a rack in the center.

  2. Pat the chicken thighs dry with paper towels and season both sides with 3/4 tsp of the salt and half the pepper.

    Dry skin browns better—don't skip this.

  3. In a large bowl or directly on a rimmed baking sheet, toss the halved potatoes with 2 tbsp oil, the remaining 1/4 tsp salt, remaining pepper, dried oregano, sliced garlic and lemon zest until evenly coated.

  4. Spread the potatoes in a single layer on the baking sheet leaving space in the center and tuck the lemon slices among the potatoes.

  5. Nestle the chicken thighs, skin-side up, on top of the potatoes; drizzle the chicken and potatoes with the remaining 1 tbsp oil and squeeze the lemon juice evenly over everything. Pour the chicken stock or water into the pan (not over the skin) so it pools around the potatoes.

    Keeping liquid off the skin helps it crisp while the potatoes steam and stay tender.

  6. Roast in the preheated oven, undisturbed, for 40 minutes.

  7. Increase the oven temperature to 425°F (220°C) and roast 10–15 more minutes until the chicken skin is deep golden and a meat thermometer inserted into the thickest part (away from bone) reads 165°F (74°C); if juices run clear and potatoes are tender, they're done.

    If skin isn't crisping, move the pan to the top rack for the final 5 minutes.

  8. Remove the pan from the oven and let the chicken rest on the pan for 10 minutes.

  9. Scatter chopped parsley over the chicken and potatoes and transfer to a platter or serve straight from the pan.

Worth knowing

  • For extra flavor, you can marinate the chicken with the oil, lemon zest and oregano for 30 minutes to 2 hours before roasting—pat dry before putting skin-side up on the pan.
  • Use a rimmed baking sheet for best browning; a shallow roasting pan also works and collects pan juices for spooning.
  • Leftovers keep 3–4 days refrigerated and reheat well under a broiler to re-crisp the skin.

Make it yours

Cooking without dairy, without an oven, for someone who won't touch chilli, or for six instead of four? Have the recipe rewritten around it — quantities, steps and all.

Gluten-freeDairy-freeOne panBudget

More Greek cooking

An original Restaurant Pro recipe — our own composition in the idiom of Greek cooking, not any restaurant's recipe. Written to be gluten-free and dairy-free as listed.