Stovetop Greek Lemon Oregano Chicken with Potatoes (Κοτόπουλο Λεμονάτο με Ρίγανη)
- 2 hours ago
- 4 min read
This Greek Lemon Oregano Chicken with Potatoes (Κοτόπουλο Λεμονάτο με Ρίγανη) is one of my mum’s recipes and the stovetop version I grew up eating at home. Unlike the more familiar oven-roasted version, the chicken and potatoes gently simmer together in one pot, creating tender chicken, creamy potatoes and plenty of lemon, garlic and oregano sauce.
About This Greek Lemon Oregano Chicken
Greek lemon chicken and potatoes is a classic combination you’ll find in homes and tavernas throughout Greece, with many versions cooked in the oven. This is my mum’s stovetop version, and it’s the one I grew up eating.
The chicken and potatoes gently simmer together in stock before fresh lemon juice and Greek dried oregano (rigani) are added towards the end. The result is tender chicken, creamy potatoes and a generous lemony sauce that’s perfect for dipping bread. It’s simple Greek home cooking and exactly the kind of food I love eating in Greece — uncomplicated, generous and full of flavour.
Ingredient Notes
Chicken
Chicken thigh fillets stay tender and juicy during simmering and work beautifully in this recipe. You can also use bone-in chicken thigh cutlets or drumsticks, but they will require a little more cooking time.
Potatoes
Cut the potatoes into quarters so they hold their shape while still absorbing plenty of the lemon and oregano sauce.
Greek dried oregano
If possible, use Greek dried oregano, known as rigani (ρίγανη). It has a strong, fragrant aroma and is one of the defining flavours in this dish.
Fresh lemon juice
Freshly squeezed lemon juice is essential. It gives the sauce its bright flavour and balances the richness of the olive oil and chicken.
Extra virgin olive oil
Use a good-quality extra virgin olive oil as it becomes part of the sauce rather than simply being used for frying.
Tips for the Best Greek Lemon Oregano Chicken
Brown the chicken well
Allow the chicken to develop good colour before adding the other ingredients. This adds depth of flavour to the finished sauce.
Keep the potatoes fairly large
Quartering them helps them remain intact while they simmer.
Use hot chicken stock
This helps the pot return to a simmer quickly.
Don’t rush the final reduction
Removing the lid at the end concentrates the sauce and gives it that rich, glossy finish.
Let it rest
Allowing the dish to rest for 5 minutes before serving gives the sauce time to settle and the flavours to come together.
Why Add the Lemon and Oregano Later?
The chicken and potatoes are first allowed to simmer in the stock until they begin to soften and absorb flavour. Then add the lemon juice and oregano for the final stage of cooking. This keeps the lemon tasting fresh and the oregano aromatic rather than allowing both flavours to disappear into a long simmer. At the end, remove the lid and let the sauce reduce naturally, concentrating all those beautiful cooking juices without needing flour or cornflour.
Serving Suggestions
Serve with plenty of rustic gluten-free bread to soak up the sauce, along with Kalamata olives and feta. My mum would also sometimes serve this with rice, which is especially good for soaking up every bit of the lemon and oregano sauce.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop or microwave, adding a small splash of water or chicken stock if the sauce has thickened in the fridge.
Other Greek Recipes You May Like
Greek Lemon Oregano Chicken with Potatoes
Serves 4 | Prep 10 minutes | Cook 1 hour
INGREDIENTS
8 chicken thigh fillets
4 medium-large potatoes, peeled and quartered into wedges
500 ml chicken stock
¼ cup (50 ml) extra virgin olive oil
½ cup (125 ml) fresh lemon juice
1 tablespoon Greek dried oregano
4 garlic cloves, minced
Sea salt and freshly ground black pepper
Fresh parsley, finely chopped, to serve
INSTRUCTIONS
1. Brown the Chicken
Heat the extra virgin olive oil in a wide, heavy-based pot over medium-high heat.
Season the chicken with sea salt and freshly ground black pepper and cook on both sides until golden.
2. Add the Potatoes and Garlic
Season the potatoes with salt and pepper and arrange them between and around the chicken.
Add the garlic and cook for a few minutes, until fragrant.
3. Add the Stock and Simmer
Pour in the hot chicken stock and bring to the boil.
Reduce the heat to a gentle simmer, cover with a lid, and cook for 20 minutes.
4. Add the Lemon and Oregano
Pour in the fresh lemon juice and sprinkle over the Greek dried oregano.
Gently move the chicken and potatoes around to distribute the lemon and oregano through the cooking liquid. Add a little hot water if the stock has reduced too much.
Cover and simmer for a further 15 minutes, or until the chicken is cooked through and the potatoes are tender.
5. Reduce the Sauce
Remove the lid and increase the heat slightly.
Simmer uncovered for about 5-10 minutes, or until the liquid has reduced into a rich lemon and oregano sauce. Taste and adjust the seasoning if needed.
6. Rest and Serve
Remove from the heat, cover and allow to rest for 5 minutes.
Scatter with finely chopped fresh parsley and serve with fresh gluten-free bread or my home-cooked rice.
Have you tried this recipe?
Please leave me a rating or share it with me at @CreateCookShare
Margaret Pahos @CreateCookShare
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