Description

A comforting and flavorful one-pan dish featuring juicy roasted chicken and crispy potatoes infused with lemon, garlic, and oregano—this Greek classic brings Mediterranean sunshine to your dinner table.

Ingredients

2 lbs bone-in, skin-on chicken thighs or drumsticks
2 lbs Yukon Gold or russet potatoes, peeled and cut into wedges
1/3 cup olive oil
1/4 cup fresh lemon juice
4 garlic cloves, minced
2 tsp dried oregano
Salt and freshly ground black pepper, to taste
1/2 cup chicken broth (optional)
Optional: chopped fresh parsley, crumbled feta, Kalamata olives for garnish

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Instructions

In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
Add chicken pieces and toss to coat. Cover and marinate for at least 30 minutes (or overnight in the fridge).
Preheat oven to 400°F (200°C). Toss potato wedges with a little olive oil, salt, pepper, and oregano, then spread in a large roasting pan.
Arrange marinated chicken on top of potatoes, pouring any extra marinade over the dish. Add chicken broth around the pan if using.
Roast for 50–60 minutes, turning potatoes once and roasting until chicken is golden and cooked through.
Remove from oven and let rest 5–10 minutes before serving. Garnish with parsley, feta, and olives if desired.

Notes

To crisp up the chicken skin, broil for the final 2–3 minutes, watching closely.
This dish is gluten-free—just check your broth and seasoning blends.
Yukon Golds are ideal for their creamy center and crispy edges, but russets also work well.