clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

dinner tonight: greek chicken with lemon + oregano

  • Author: The Clever Carrot
  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 5 mins
  • Yield: 4-6


For the Chicken

  • 1x 3-4 lb. roasting chicken, cut into pieces*
  • 1 tsp. salt
  • 1/2 tsp. black pepper


  • 2 tsp. lemon zest
  • 1/4 c. fresh lemon juice, about 23 lemons
  • 1 tbsp. dried oregano
  • 3/4 c. olive oil
  • 1/2 tsp. salt
  • 3 sprigs fresh oregano
  • 3 cloves of garlic, grated

On the side

  • 1 1/2 lbs. potatoes, skin on, cut into 1” chunks
  • 2 tsp. olive oil
  • salt & pepper to taste


  • 6 large handfuls of mixed lettuce
  • 1 pint of colorful cherry tomatoes
  • 1/2 c. feta cheese, crumbled


  • 2 lemons for roasting
  • fresh oregano sprigs

* Your cooking time will vary (+/-) depending on the size of your chicken.

*Make sure to reserve half of the marinade for your vinaigrette. Do not use all of it on your chicken!


  1. Remove the chicken from the refrigerator about 30 minutes prior to cooking.
  2. Preheat your oven to 375 F. Grab a large roasting pan big enough to fit the chicken and potatoes in 1 single layer. If you only have a small 9×13 pan, use 2 separate pans. Lightly coat with olive oil.
  3. Start the potatoes- add the chopped potatoes to the roasting pan, drizzle with olive oil, and season with salt and pepper. Toss to combine. Cook for about 20 minutes.
  4. Prepare the chicken- rinse the chicken with cold water and pat dry with paper towels. Set aside while you prepare the marinade.
  5. For the marinade- combine the first 5 marinade ingredients, zesting the lemons before you juice them (about 2). Whisk to emulsify, and reserve half of the sauce for your vinaigrette.
  6. To the marinade bowl, now add the chopped oregano leaves and grated garlic (use a microplane for this).
  7. After 20 minutes have passed, remove the potatoes from the oven and add the chicken pieces (or place into a separate pan if using). Pour some of the marinade over the chicken massaging it on top and underneath the skin. Season generously with salt and pepper.
  8. Add the rest of the marinade over the potatoes and toss gently.
  9. Cut the lemons in half and roast them alongside the chicken.
  10. Roast everything in the oven for about 45 minutes or more depending on the size of your chicken.
  11. The chicken is done when the skin is golden and crispy and the juices run clear. For extra crispy skin, place the chicken under the broiler for a couple of minutes.
  12. To serve, place the chicken and roasted lemons onto a platter. Garnish with extra oregano sprigs. Serve with the potatoes, salad, and reserved vinaigrette on the side.