Lemon Oregano Chicken


My mum’s Lemon Oregano Chicken is the kind of meal that will have a lasting impression on you. It is made with only a handful of ingredients; it is the perfect balance of sweetness and zest and has a tonne of flavour.


Lemon Oregano Chicken is also a quick and healthy meal that you will want to make often. You will need plenty of extra virgin olive oil, a juicy ripe lemon, and plenty of Greek dried oregano. The “Greek” in the dried oregano is so important because of the intense flavour and aroma. You can often find it at your local delicatessen, fruit shop, or even online. It is the combination of this oregano, lemon, and olive oil that creates the most luscious sauce. Don’t be surprised if you grab a couple of slices of bread to dip it into the sauce – maybe even a third slice of bread! LOL


You will also love how tender and moist the chicken is and how creamy and flavourful the potatoes get whilst cooking in that lemon-oregano sauce. Your loved ones will really enjoy it, just as my family does.

Some Suggestions:

· Chicken - I have used chicken thigh fillets, however, this is a really delicious dish with chicken nibbles. You can cook it exactly the same way. If you cook it with chicken drumsticks then you may need to cook the chicken for a little longer but it still works well.

· Garlic and Lemon Juice – If you can use fresh garlic and fresh lemon juice, I highly suggest it. In fact, I never use jar minced garlic or store-bought lemon juice. It has a completely different taste. Organic ground garlic is the only other type of garlic I would use in this recipe.

· Serving – I usually serve this meal with plenty of bread, olives, and sometimes some feta cheese. However, my mum used to also serve it with rice and it is so good as the rice drinks up that sauce which makes it so fragrant and luscious.

I hope you enjoy this family recipe and make it a regular dinner meal in your home as we do! And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. I am available here via email or you can catch me daily on Instagram and Facebook. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare PLUS Videos by CreateCookShare that you can follow and save. Can’t wait to hear from you.

Be Well, Margaret x

Serves 4

Prep Time: 10 minutes

Cooking Time: 20 minutes


8 chicken thigh fillets

4 medium potatoes, sliced into quarters

400ml chicken broth

50ml extra virgin olive oil

40ml fresh lemon juice (approx. 1 lemon)

1 tablespoon Greek dried oregano

4 garlic cloves, minced

Sea salt and freshly ground pepper


1. Drizzle extra virgin olive oil into a wide-based, deep pot. Season the chicken with sea salt and pepper and fry both sides until golden.

2. Peel the potatoes, cut into quarters, season and add to pot along with the garlic. Place in between and amongst the chicken.

3. Pour the chicken broth over everything and bring to boil. Once boiling, reduce heat, cover and simmer for 10 minutes.

4. Remove lid, sprinkle all over the oregano, and pour the fresh lemon juice. Increase heat to high and boil for a further 10 minutes without the lid on.

5. Turn off heat. Cover and allow to rest for 5 minutes before serving. Serve with fresh rustic bread, kalamata olives, and a sprinkle of finely chopped fresh parsley.


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