Greek Baked Chicken with Lemon, Potatoes & Oregano

Greek Baked Chicken with Lemon, Potatoes & Oregano
DifficultyBeginner
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This rustic Greek dish roasts bone-in chicken pieces with golden potatoes, drenched in a tangy mix of fresh lemon juice, garlic, olive oil, and oregano. As everything bakes, the flavors marry beautifully—the potatoes soak up the savory juices and caramelize, and the chicken develops a gorgeously crispy skin with tender, flavorful meat underneath.

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Yields4 Servings
Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins
For the Chicken & Potatoes
 4 bone-in, skin-on chicken thighs or drumsticks (about 2.5–3 lbs total)
 1 ½ lbs Yukon Gold or red potatoes, peeled and cut into wedges
 3 tbsp extra virgin olive oil
 4 cloves garlic, minced or grated
 1 ½ tsp dried oregano
 Juice of 2 lemons (about ¼ cup)
 Zest of 1 lemon
 ½ cup chicken broth (or water)
 1 ½ tsp kosher salt
 Freshly ground black pepper, to taste
Optional Garnishes
 Fresh oregano or parsley
 Lemon wedges
 Crumbled feta cheese
Preheat & Prep
1

  1. Preheat oven to 400°F (200°C).

  2. Lightly grease a large roasting pan or oven-safe baking dish.

Mix Marinade
2

  1. In a bowl, whisk together:

    • Olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper.

  2. Pour half of the mixture into the bottom of the roasting pan with the chicken broth.

Arrange Chicken & Potatoes
3

  1. Add potato wedges to the pan and toss to coat in the marinade.

  2. Nestle the chicken pieces skin-side up among the potatoes.

  3. Pour the remaining marinade over everything, ensuring even distribution.

  4. Sprinkle a little extra oregano and black pepper over the top.

Roast
4

  1. Roast uncovered for 60–75 minutes, or until:

    • Chicken skin is golden and crisp

    • Potatoes are tender and slightly caramelized

    • Internal chicken temp reaches 165°F (74°C)

Rest & Serve
5

  1. Let the dish rest for 5–10 minutes before serving.

  2. Spoon pan juices over the chicken and potatoes.

  3. Garnish with fresh herbs, lemon wedges, and optional feta crumbles.

Tips for Success
6

  • Don’t crowd the pan—use a wide baking dish so the chicken and potatoes roast, not steam.

  • Marinate the chicken for up to 24 hours ahead for even deeper flavor.

  • For a burst of umami, add a dash of dijon mustard or anchovy paste to the marinade.

Variations
7

  • Swap in boneless thighs (reduce cook time by 10–15 minutes).

  • Add sliced red onions or bell peppers for a colorful twist.

  • Make it vegetarian with cauliflower steaks and chickpeas in place of chicken.

Suggested Pairings
8

  • Serve with: Horiatiki (Greek village salad), tzatziki, or grilled pita

  • Drink with: Dry white wine like Assyrtiko, or a light Greek lager

  • Occasions: Family dinners, Sunday meals, casual entertaining

Ingredients

For the Chicken & Potatoes
 4 bone-in, skin-on chicken thighs or drumsticks (about 2.5–3 lbs total)
 1 ½ lbs Yukon Gold or red potatoes, peeled and cut into wedges
 3 tbsp extra virgin olive oil
 4 cloves garlic, minced or grated
 1 ½ tsp dried oregano
 Juice of 2 lemons (about ¼ cup)
 Zest of 1 lemon
 ½ cup chicken broth (or water)
 1 ½ tsp kosher salt
 Freshly ground black pepper, to taste
Optional Garnishes
 Fresh oregano or parsley
 Lemon wedges
 Crumbled feta cheese
Greek Baked Chicken with Lemon, Potatoes & Oregano
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