Greek Lemon Chicken with Oregano Olive Oil Blend

Juicy chicken thighs, golden potatoes, sweet red onion, and lemon slices roast together until the pan is full of savory drippings and crisp edges. The Oregano Infused Olive Oil brings earthy oregano, robust herb depth, and a savory finish that settles into every bite, making this a satisfying choice for weeknight cooking, family dinner, or easy entertaining.

Garden Infuzions

Greek Lemon Chicken with Oregano Olive Oil Blend

Bright lemon, garlic, oregano, and tender chicken come together in a warm Mediterranean-style bake that feels simple enough for a busy night and special enough for Sunday dinner.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Greek, Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

Ingredients

• 2 1/2 pounds bone-in skin-on chicken thighs
• 1 1/2 pounds Yukon Gold potatoes cut into 1-inch chunks
• 1 large red onion cut into wedges
• 1 lemon thinly sliced
• 1/4 cup Oregano Infused Olive Oil
• 3 tablespoons fresh lemon juice
• 4 cloves garlic minced
• 1 1/2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon paprika
• 1/4 cup chicken broth
• 2 tablespoons chopped fresh parsley

Equipment

• 1 Large Baking Dish Or Sheet Pan Large enough to hold chicken and vegetables in a single layer
• 1 Mixing bowl For tossing the potatoes and onion
• 1 Tongs Helpful for arranging the chicken
• 1 set Measuring spoons For seasoning and olive oil
• 1 Chef’s knife For chopping vegetables and lemon
• 1 Cutting board For prep work

Method

 

Instructions

1. 1. Heat the oven to 425°F and lightly oil a large baking dish or sheet pan.
2. 2. In a large bowl, toss the potatoes and red onion with half of the oregano olive oil, the lemon juice, garlic, salt, pepper, dried oregano, and paprika.
3. 3. Spread the potatoes and onion in the pan and tuck the lemon slices over and around them.
4. 4. Pat the chicken thighs dry, then rub them with the remaining oregano olive oil and season both sides with a little extra salt and pepper.
5. 5. Nestle the chicken thighs on top of the vegetables, skin side up, and pour the chicken broth into the bottom of the pan.
6. 6. Roast for 35 to 40 minutes, until the chicken is cooked through and the skin is deeply browned and the potatoes are tender.
7. 7. If you want extra color on top, broil for 1 to 2 minutes at the end, watching closely.
8. 8. Rest for 5 minutes, sprinkle with parsley, and serve warm with the pan juices spooned over the top.

Notes

Choose chicken thighs with the skin on for the best roasted texture, and do not crowd the pan so the potatoes can brown instead of steam. The lemon slices soften as they roast and help carry the oregano flavor through the vegetables and pan juices.

Tried this recipe?

Let us know how it was!

Recipe Tips

Pat the chicken dry before seasoning so the skin browns well, and tuck lemon slices around the pan instead of directly on top of the chicken for the best balance of bright flavor and roasted edges.

If the potatoes need a little more color, let the pan roast for a few extra minutes at the end so the edges turn crisp and the onions soften into the pan juices.

Serving Suggestions

Serve this with warm pita, a simple cucumber salad, or steamed rice to catch the lemony pan juices.

It also pairs nicely with roasted green beans, a tomato salad, or crusty bread for a relaxed dinner spread.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat gently in the oven or on the stovetop with a splash of pan juices to keep the chicken and potatoes from drying out.

Variations

Swap the chicken thighs for bone-in drumsticks if you want a slightly different cut with the same bold flavor.

Add Kalamata olives or artichoke hearts during the last part of roasting for a more Mediterranean-style pan.

Related Garden Infuzions Recipes

Browse more Garden Infuzions recipes

Find more meal ideas on the recipes page