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Dinner recipe · from the recipe book

Lemon-Oregano Chicken Thighs with Potatoes and Feta

Juicy oregano-rubbed chicken thighs roast over crisp-edged red potatoes, zucchini and red onion, finished with tangy feta, lemon and fresh parsley.

Lemon-Oregano Chicken Thighs with Potatoes and Feta

Ingredients

  • 2 lb900 gChicken thighs, boneless skinlesstrimmed
  • 5½ small900 gRed potatoescut into 1-inch chunks
  • 2 medium400 gZucchinicut into half-moons
  • 2 medium220 gRed onioncut into wedges
  • 3 tbsp40 gOlive oil
  • 5 cloves15 gGarlicminced
  • 1½ tbsp4 gDried oregano
  • ¼ cup60 gLemon juice
  • 2 tsp4 gLemon zest
  • 1 tsp6 gSalt
  • ¾ tsp2 gBlack pepper
  • ½ cup crumbled75 gFeta cheesecrumbled
  • ¼ cup chopped15 gFresh parsleychopped

Steps

  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl, whisk the olive oil, garlic, oregano, lemon zest, half the lemon juice, the salt and the black pepper.
  3. Toss the potatoes and red onion with half of the oil mixture, spread on a large rimmed baking sheet and roast for 15 minutes.
  4. Toss the chicken thighs and zucchini in the remaining oil mixture.
  5. Push the potatoes aside, add the zucchini, and lay the chicken thighs on top of the vegetables.
  6. Roast 22 to 25 minutes, until the potatoes are tender and browned and the chicken reaches 165°F (74°C).
  7. Drizzle with the remaining lemon juice, scatter the feta and parsley over the pan and serve.

Contains: Milk.

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Saved in the Every Helping recipe book on November 5, 2026.

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