Greek Lemon and Oregano Chicken
Greek Lemon and Oregano Chicken is a one-pan recipe that is fresh, tasty, and very simple to make. If you love chicken and you love potatoes, then this is the perfect meal for you!
My mum’s Greek Lemon and Oregano Chicken is a 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.
For this recipe, you will need plenty of extra virgin olive oil, a couple of juicy ripe lemons, and plenty of Greek-dried oregano. The “Greek” in the dried oregano is so important because of its 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 juice, and olive oil that creates the most luscious sauce. Don’t be surprised if you grab a couple of slices of bread to dip into the sauce – maybe even a third slice of bread!
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.
Watch How to Make It
Chicken - I have used chicken thigh fillets, however, this is a really delicious dish with chicken thigh cutlets, drumsticks or even chicken nibbles. It is cooked exactly the same way but tastes even better when the meat has bone as this makes an even tastier meal.
Garlic and Lemon Juice – If you can use fresh garlic and fresh lemon juice, I highly suggest it. In fact, I never use a jar of 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. 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.
Greek Lemon and Oregano Chicken
Prep Time: 10 minutes
Cooking Time: 45 minutes
8 chicken thigh fillets**
4 medium potatoes, sliced into quarters
400ml chicken broth
50ml extra virgin olive oil
juice of 2 lemons
1.5 tablespoons Greek-dried oregano
6 garlic cloves, minced
Sea salt and freshly ground pepper
1. Drizzle extra virgin olive oil into a wide-based, pot. Season the chicken with sea salt and pepper and fry both sides until golden. Once the chicken is golden, add the juice of 1 lemon and half of the oregano and sizzle for 2 minutes. This allows the chicken to absorb the lemon and oregano flavour and aroma.
2. Peel the potatoes, cut them into quarters, season and add to the same pot along with the garlic. Place in between and amongst the chicken.
3. Heat the chicken broth and then pour it over the chicken and potatoes. Bring it to a boil. Once boiling, reduce heat, cover, and simmer for 30 minutes (add extra boiling water to cover most of the chicken and potatoes if needed).
4. Remove the lid, and add the remaining oregano, and lemon juice. Increase heat to high and boil for a further 8-10 minutes without the lid on in order to reduce and thicken the liquid.
5. Turn off the 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.
For a Thicker Sauce: For a thicker sauce, after the chicken has cooked for 30 minutes, add a teaspoon of corn flour to 1/4 cup of ice-cold water. Mix until well combined and pour over the chicken. Then continue step 4 onwards.
** It is preferable to use chicken thigh cutlets with the skin on as this makes a tastier meal, however, as many are conscious of eating the skin, I have cooked this with skinless fillets. Keep in mind chicken thighs cutlets will need extra cooking time when frying and simmering as they are a thicker meat.