This one-pan Greek roasted meal pairs crispy bone-in chicken thighs with tender lemon potatoes, all seasoned with garlic, oregano, and lemon juice. Everything cooks together in a single pan for minimal cleanup and maximum flavor.
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Preheat your oven to 425°F (220°C).
Place the potato wedges in a large baking dish.
In a measuring cup or small bowl, combine the lemon juice, 2 tbsp olive oil, water, garlic, 1/2 tsp dried oregano, 1/2 tsp lemon pepper seasoning, and roasted chicken bouillon paste.
Season the mixture with salt and pepper, then whisk until well combined.
Pour the lemon mixture over the potatoes and toss to coat them evenly.
Place the chicken thighs on top of the potatoes, skin-side up.
Drizzle the chicken with the remaining 1 tbsp of olive oil. Season generously with the remaining dried oregano, lemon pepper seasoning, salt, and pepper.
Loosely cover the baking dish with aluminum foil, ensuring the foil doesn't press down on the chicken skin.
Roast for 1 hour.
After 1 hour, carefully remove the aluminum foil.
Return the dish to the oven and continue roasting uncovered for another 30 minutes, or until the chicken skin is crispy and golden brown and the potatoes are tender.
Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 350°F oven for 10–15 minutes.
Pat the skin dry before cooking, season well, and roast at a high temperature uncovered so moisture evaporates and skin crisps against the pan.
Chicken breasts will dry out faster. If using them, reduce cooking time to 25–30 minutes and check internal temperature reaches 165°F.
Cut Yukon gold potatoes into uniform wedges about 1.5–2 inches thick so they cook at the same rate as the chicken.
Refrigerate in an airtight container for up to 3 days. Reheat in a 350°F oven for 10–15 minutes or on the stovetop over medium heat.
Prep and season the chicken and potatoes the night before, cover, and refrigerate. Roast straight from cold, adding 5–10 minutes to cooking time.
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