Traditional Greek dish. Fresh lemons complement the tender, juicy chicken and roasted potatoes.

Recipe Summary

15 mins
1 hr 5 mins
30 mins
1 hr 50 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine olive oil, lemon juice, garlic, oregano, salt, and pepper in a bowl; pour over chicken thighs in another bowl. Cover and marinate in the refrigerator for at least 30 minutes to overnight.

  • Preheat the oven to 375 degrees F (190 degrees C). Remove chicken from marinade and place in a roasting pan. Add potatoes.

  • Bake in the preheated oven for 30 minutes. Turn chicken over and baste with marinade. Bake until chicken is no longer pink at the bone and the juices run clear, about 35 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer chicken and potatoes to a serving platter and sprinkle with lemon zest.

Nutrition Facts

493 calories; protein 22.2g; carbohydrates 38.5g; fat 29.9g; cholesterol 63.8mg; sodium 360.3mg. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
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  • 1 star values: 0
Rating: 4 stars
This was excellent! I marinated the chicken for 1 hour and it absorbed plenty of flavor and turned out super tender. I did make two small changes. Instead of a roasting pan I used a baking sheet so that nothing was touching. I wanted a good crisp on the potatoes. After placing the chicken on the sheet I dipped each potato wedge in the marinade before placing them on the baking sheet. In my opinion the potatoes would have been very bland and in desperate need of salt just throwing them in there plain. Maybe not but they turned out excellent the way I did them. This was super simple to put together and bursting with flavor. This is one I will most definitely make again. Read More