Cook what you grow
Greek Oregano Chicken with Lemon Potatoes
Bone-in chicken thighs and potato wedges roasted in the classic Greek bath of lemon, olive oil, garlic, and oregano until the chicken crisps and the potatoes soak up the pan juices.
Log in to save this recipe
You'll come back to this recipe after signing in.
Ingredients
serves 4From the garden
- 2 tbsp fresh oregano, leaves chopped, divided
- 2 lb russet or Yukon Gold potatoes, cut into thick wedges
- 4 cloves garlic, minced
From the pantry
- 1 tsp dried oregano
- 8 bone-in, skin-on chicken thighs
- 2 lemons · juiced, about 1/3 cup
- ⅓ cup olive oil
- ¾ cup chicken stock
- salt · to taste
- black pepper