Roasted Lemon Chicken & Potatoes, Greek Style 2

There’s something in a Sunday that cries out for a one-dish dinner to be popped in the oven, letting you get on with other things. Or, with nothing, for that matter. There’s joy in just taking time to sit and ponder where you’ve been and where you’re going in life, while letting the soothing aromas waft from the kitchen and wrap you in comfort. And then, there’s the anticipation of a wonderful meal to come. 


With chicken being such a neutral flavour, we can’t have too many recipes or ideas for how to cook it. Potatoes fit the same bill and both ingredients easily and readily take in the fresh & bold flavours of lemon and oregano.


The recipe, that I think came from an Ontario produce guide of some sort, said to use skinless, boneless thighs or drumsticks. Since dark meat is my preference I did, but used bone in chicken. It’s also my preference to cook chicken with the skin on, which adds flavour and helps keep the chicken moist. I just don’t eat it. It’s occurred to me that this would be a great place to use chicken breasts, as the simmering liquid would help keep them moist and from drying out.


It did occur to me when making this that adding other veg might also be a good thing; keeping in step with the ease of cooking and to not have extra dishes/pots to wash. So, I added some big chunks of carrots, thinking the lemon and oregano would be good to them… I’m so glad I did. The chicken was moist, tender & flavourful, as were the potatoes and carrots. A definite keeper for my files~

Roasted Lemon Oregano Chicken & Potatoes
A one-dish dinner with the bold flavours of lemon and oregano~
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  1. 1 1/2 lb. red or white potatoes, cut into 2-inch chunks (or use mini potatoes)
  2. 1 2/3 cup chicken stock
  3. 1 TBSP olive oil
  4. 2 tsp finely chopped garlic
  5. 1 1/2 tsp dried oregano
  6. 1/2 tsp Kosher salt
  7. 1/4 tsp freshly ground black pepper
  8. 1 1/2 - 2 lb. bone in chicken legs & thighs
  9. 1/4 cup lemon juice
  10. finely chopped parsley to garnish
  1. Preheat oven to 400°
  2. Put potato chunks in 9x13 inch glass or ceramic casserole style dish.
  3. In a bowl, mix chicken stock, oil, garlic, oregano, salt & pepper, pour over potatoes
  4. Lay chicken on top of potatoes and sprinkle with lemon juice.
  5. Cover dish, with foil if necessary, and bake for 40 minutes.
  6. Uncover and bake another 15 - 20 minutes, until chicken is cooked through, potatoes are tender when pierced with a fork.
  7. Garnish with chopped parsley and serve.
  1. *Tip: try adding other vegetables like carrots, celeriac or parsnips.
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