Stovetop Greek Lemon Oregano Chicken with Potatoes (Κοτόπουλο Λεμονάτο με Ρίγανη)

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.

Stovetop Greek Lemon Oregano Chicken with Potatoes

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.

Stovetop Greek Lemon Oregano Chicken with Potatoes

Helpful Tips to make Greek Lemon Oregano Chicken

• Choosing the Potatoes: Use potatoes that hold their shape, such as Sebago or Dutch Cream. Cut into evenly sized wedges so they cook at the same rate without falling apart.

• Browning the Chicken: Don't rush this step. A golden crust adds flavour to the chicken and creates a richer sauce.

• Keep the Simmer Gentle: Avoid boiling rapidly, as this can toughen the chicken and cause the potatoes to break apart.

• Lemon and Oregano: Freshly squeezed lemon juice and Greek dried oregano give this dish its traditional Greek flavour. Adding them partway through cooking keeps the flavours vibrant.

• Getting the Sauce Right: The sauce should be lemony and slightly reduced, with enough liquid to spoon over the chicken and potatoes. Add a splash of hot water if it reduces too quickly.

• Checking It's Ready: The chicken should be fully cooked and the potatoes tender when pierced with a fork. Allow a little extra simmering time if needed.

• Serving Suggestions: Serve with crusty gluten-free bread, fluffy white rice or a simple Greek salad to complement the lemony sauce.

• Storing and Reheating: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently with a splash of water or stock until heated through.

What to Serve with Greek Lemon Oregano Chicken

Rice

Crispy Spinach and Feta Fritters

Greek Lettuce and Feta Salad

Lazy Spanakopita

Traditional Greek Flatbread (Gluten-Free)

Stovetop Greek Lemon Oregano Chicken with Potatoes

Greek Lemon Oregano Chicken with Potatoes

Serves: 4

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Recipe Category: Dinner, Poultry, One Pot, Meal Prep, Gluten Free

Recipe Cuisine: Greek

INGREDIENTS

8 chicken thigh fillets

4 medium-large potatoes, peeled and quartered into thin 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 olive oil in a wide, heavy-based pot over medium-high heat. Season the chicken with salt and pepper, then cook on both sides until golden.

2. Add the Potatoes and Stock

Season the potatoes with salt and pepper and arrange them around the chicken. Add the garlic and cook for 1–2 minutes until fragrant. Pour in the hot chicken stock, bring to the boil, then reduce to a gentle simmer. Cover and cook for 30 minutes.

3. Add the Lemon and Oregano

Pour in the lemon juice and sprinkle over the oregano. Gently move the chicken and potatoes to distribute the flavours. Cover and simmer for another 10 minutes, or until the chicken is cooked through and the potatoes are tender. Add a little hot water if the liquid reduces too much.

4. Reduce the Sauce and Serve

Remove the lid and simmer uncovered for 5–10 minutes until the sauce has reduced slightly and is rich and lemony. Taste and adjust the seasoning. Remove from the heat, cover and rest for 5 minutes. Scatter with parsley and serve with gluten-free bread, rice or salad.

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Stovetop Greek Lemon Oregano Chicken with Potatoes

Margaret Pahos @CreateCookShare