Batch and prep

Lemon-Oregano Chicken and Potatoes

Name: Lemon-Oregano Chicken and Potatoes
Total time: 55 min
Cuisine: American
Ingredients: 2 lb boneless skinless chicken thighs; 1 1/2 lb Yukon Gold potatoes, cut into wedges; 2 tablespoons olive oil; 1/4 cup fresh lemon juice; 2 teaspoons dried oregano; 6 cloves garlic, smashed; 1 teaspoon kosher salt; 1/2 cup low-sodium chicken broth; 1 lemon, thinly sliced; 2 tablespoons chopped fresh parsley

Greek-style roast chicken and lemony potatoes.

55 min total15 min activeMakes 4 plates

High-proteinMethod in Pro

This is the Greek taverna tray: chicken and potatoes roasted with lemon, oregano and lots of garlic, with a splash of broth in the pan so the potatoes soak up flavour as they crisp. It's one pan, and it tastes even better reheated the next day.

Ingredients

For 4 plates.

2 lb boneless skinless chicken thighs
1 1/2 lb Yukon Gold potatoes, cut into wedges
2 tablespoons olive oil
1/4 cup fresh lemon juice
2 teaspoons dried oregano
6 cloves garlic, smashed
1 teaspoon kosher salt
1/2 cup low-sodium chicken broth
1 lemon, thinly sliced
2 tablespoons chopped fresh parsley

Method

Heat the oven to 425°F. Toss the potatoes and chicken with the oil, lemon juice, oregano, garlic and salt in a roasting pan and spread out. Pour the broth around the potatoes.
Roast 30 minutes, turning the potatoes once.
Oven 425°F

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Tips

Cut the potatoes into even wedges so they're done at the same time as the chicken.
Add the lemon slices for the last 15 minutes so they caramelise without turning bitter.

Food photo is AI-generated to show the finished dish. Recipe written with AI and checked by our QA process; nutrition computed from USDA data.

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