Make lemon chicken and potatoes on one tray, with oregano, red onion, crisp edges, clear doneness checks and practical storage tips.
Lemon, garlic and oregano give this chicken-and-potato dinner a bright, savoury flavour. The potatoes get a head start in the oven so their edges can brown before the chicken goes on the tray. Boneless thighs cook relatively quickly, while red onion softens in the pan juices.
Serves: 4 servings. Estimated prep: 15 minutes. Estimated cooking: 45 minutes. Timings are estimates; use the texture and temperature checks below.
Equipment: A large rimmed metal baking tray, mixing bowl, tongs and an instant-read food thermometer. Use two trays if the food cannot fit in a single layer.
Ingredients
- 700 g potatoes, scrubbed and cut into wedges no thicker than 2 cm
- 4 large boneless, skinless chicken thighs, about 650–750 g total
- 1 large red onion, cut into 8 wedges
- 3 tablespoons olive oil, divided
- 1 lemon: 1 teaspoon finely grated zest, 2 tablespoons juice and a few thin slices
- 3 garlic cloves, finely grated
- 2 teaspoons dried oregano, divided
- 3/4 teaspoon fine salt, divided, plus more to taste
- 1/2 teaspoon ground black pepper
- 2 tablespoons chopped parsley, optional
Instructions
- Start the potatoes. Heat the oven to 220°C/425°F (200°C fan). Toss the potato wedges on the tray with 2 tablespoons oil, 1 teaspoon oregano, half the salt and half the pepper. Spread them out with a cut side against the metal and roast for 20 minutes.
- Season the chicken. Mix the remaining tablespoon oil with the lemon zest, juice, garlic, remaining oregano, salt and pepper in a bowl. Add the chicken and turn to coat. Keep raw chicken and its utensils separate from ready-to-eat foods; do not rinse the chicken.
- Add chicken and onion. Turn the potatoes, then make spaces for the thighs. Unfold the thighs so they lie flat rather than in tight bundles. Add the onion wedges and lemon slices. Transfer the chicken and its coating to the tray; wash the bowl and utensils that touched it.
- Roast to temperature. Roast for about 20–25 minutes more. Check each thigh at its thickest point: chicken must reach 74°C/165°F. The potatoes should be tender when pierced and browned underneath. Cooking time varies with the thickness of the meat and the tray.
- Finish and serve. If the chicken is ready before the potatoes, move it to a clean plate and let the potatoes roast a little longer. Rest the chicken for 5 minutes, scatter with parsley if using, and divide the meal between four plates.
For golden potatoes
Dry the potato wedges after washing and leave room between them. A crowded tray traps steam and gives softer potatoes. If using two trays, rotate their positions partway through cooking. Avoid adding extra liquid to the tray; serve any extra lemon juice at the table.
Substitutions and serving
Chicken breasts need different timing: use pieces of similar thickness and rely on the thermometer rather than copying the thigh timing. Sweet potato wedges soften faster than ordinary potatoes, so begin checking them sooner. Serve with a simple green salad or steamed green beans.
Storage and reheating
Refrigerate leftovers in shallow covered containers within 2 hours, or within 1 hour above 32°C/90°F. Keep at 4°C/40°F or colder and use within 3–4 days. Reheat covered until the chicken and potatoes reach 74°C/165°F; uncover briefly at the end to firm up the potato edges.
Allergen notes
The listed ingredients contain no wheat or dairy, but check seasonings and packaged ingredients for your own allergen needs.
Food-safety reference: USDA safe cooking, cooling and leftover guidance.
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This recipe has not been kitchen-tested by Tasty Food. Cooking times are estimates. The featured image is an AI-generated serving illustration and may differ from your result.