Greek Lemon Oregano Chicken Thighs

🍳 Step-by-Step Instructions

1. Preheat oven to 200°C (400°F).
2. In a 23x33 cm roasting pan or baking dish, arrange cut potato wedges in an even layer.
3. In a bowl, whisk together olive oil, lemon juice, chicken broth, minced garlic, dried oregano, salt, and black pepper.
4. Pour half the lemon marinade over the potatoes and toss to coat.
5. Pat chicken thighs completely dry with paper towels. Season both sides with salt and pepper.
6. Nestle chicken thighs skin-side up between the potatoes.
7. Pour remaining marinade around potatoes (avoid pouring directly over chicken skin so it stays dry and crisps).
8. Roast uncovered for 45-50 minutes until chicken skin is deep golden and crackling (internal temp 77°C / 170°F) and potatoes are fork-tender.
9. Baste potatoes with pan juices. Garnish with fresh lemon slices and oregano sprigs; serve hot.

⭐ Why This Recipe Works

• One roasting pan dinner with practically zero active effort
• Potatoes absorb rich savory chicken drippings and bright lemon juice
• Shatteringly crisp golden roasted chicken skin
• Bright, clean Mediterranean comfort food

🔄 Delicious Variations

• Add Kalamata olives and artichoke hearts in the last 15 minutes of roasting
• Sprinkle crumbled feta cheese over potatoes before serving
• Add thick chunks of zucchini and bell peppers

❓ Frequently Asked Questions