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250ml Oregano Infused Olive Oil Blend – Mediterranean essence
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.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

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.

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