Greek Lemon Chicken Thighs

Bright lemon and oregano sit at the heart of everyday Greek cooking, and this one-pan roast leans fully into that sunny profile. Bone-in chicken thighs crisp beside baby potatoes, garlic, and briny Kalamata olives for an easy, high-protein dinner.

Serves 4 · 15 min prep · 40 min cook

Estimate for one serving

• 510 cal
• 42g protein
• 18g carbs
• 31g fat

Every recipe here is free to read.

Ingredients

• 8 pieces (about 3 lb) bone-in skin-on chicken thighs
• 2 lemons
• 6 garlic cloves
• 3 tbsp extra-virgin olive oil
• 2 tsp dried oregano
• 2 sprigs fresh rosemary
• 1 1/2 tsp kosher salt
• 3/4 tsp black pepper
• 1/2 cup chicken broth
• 1 lb baby potatoes
• 1/2 cup Kalamata olives
• 2 tbsp fresh dill

Instructions

1. 1Preheat the oven to 425°F. Pat the chicken thighs very dry with paper towels so the skin crisps.
2. 2Zest one lemon and juice both; mince the garlic. Whisk olive oil, lemon zest, lemon juice, oregano, salt, and pepper into a marinade.
3. 3Toss the chicken in the marinade and let it sit 10 minutes while you halve the baby potatoes.
4. 4Arrange potatoes in a large oven-safe skillet or roasting pan, nestle the chicken skin-side up among them, and tuck in rosemary sprigs and smashed garlic cloves.
5. 5Pour the chicken broth around (not over) the chicken to keep the skin dry.
6. 6Roast 35–40 minutes until the chicken skin is deep golden and crisp and an instant-read thermometer hits 175°F in the thickest part.
7. 7In the last 5 minutes, scatter Kalamata olives into the pan so they warm and release briny flavor.
8. 8Rest the chicken 5 minutes, then spoon the bright lemon pan juices over everything and finish with chopped dill.
9. 9Serve directly from the pan with extra lemon wedges; the potatoes soak up the juices perfectly.
10. 10Cool completely before packing into meal-prep containers for high-protein lunches all week.