Greek Chicken

Yes, a single baking pan is all you need, which will certainly come in handy for those busy weeknights, or even when you have friends over so you’re not slaving away in the kitchen while trying to be a good host.

Most of the recipes for this dish call for a whole cut up chicken. But I think that the thighs just get more tender and juicy when baked.

Steamed green beans or any other green vegetable finish out this easy meal.


Author Cheryl


  • 3 1/2 - 4 Lb. Chicken thighs {4-6 pieces}
  • 6 Yucon gold potatoes cut in to wedges
  • 8 Cloves Garlic crushes & minced
  • Salt & pepper to taste
  • 3/4 C Olive oil
  • 2/3 C Freshley squeezed Lemon juice
  • 2 T Dried Oregano


  1. Pre-heat oven to 375'

  2. Sprinkle chicken with garlic and toss. Add potatoes and evenly distribute chicken and potatoes in the baking dish. Chicken skin side up.

  3. Season generously with salt & pepper.

  4. Whisk olive oil, lemon juice and oregano in a small bowl until emulsified {creamy appearance}.

  5. Pour over chicken and potatoes. {you can cover with foil at this point and refrigerate until ready to bake}

  6. Bake uncovered for 75 - 80 minutes, basting 3-4 times during cooking.

  7. Chicken should be golden brown.

Recipe Notes

Use kitchen shears to trim extra skin and fat from the thighs before cooking.


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