Description
Lemon Oregano Chicken & Potatoes (One-Pan Greek Roast)
Ingredients
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4 bone-in, skin-on chicken thighs or drumsticks
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1½ lb baby potatoes or Yukon Gold potatoes, halved
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3 tbsp extra-virgin olive oil
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Zest and juice of 1 lemon
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3 garlic cloves, minced
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1½ tsp dried oregano
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Salt and freshly cracked black pepper, to taste
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½ cup pitted Kalamata olives
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½ cup crumbled feta cheese
- Fresh parsley or dill, chopped (for garnish)
Instructions
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Preheat oven to 400°F (200°C). Place an empty sheet pan in the oven while it heats.
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Pat chicken dry thoroughly with paper towels for maximum crispiness.
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In a large bowl, whisk together olive oil, lemon zest, lemon juice, garlic, oregano, salt, and pepper.
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Add chicken and potatoes to the bowl and toss until evenly coated.
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Carefully remove the hot pan from the oven. Arrange chicken skin-side up with potatoes spread around in a single layer.
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Roast for 25 minutes, then flip potatoes (leave chicken untouched).
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Return to oven and roast 15–20 minutes more, until chicken reaches 165°F (74°C) and skin is golden and crisp.
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Scatter olives over the pan during the last 10 minutes of roasting.
- Remove from oven, sprinkle with feta and fresh herbs, and rest 5 minutes before serving.
Notes
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Use bone-in, skin-on chicken for juiciness and flavor.
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Don’t overcrowd the pan—space equals crispiness.
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Dried oregano is preferred for classic Greek flavor.
- Always zest the lemon before juicing.