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Dinner recipe · from the recipe book

Lemon Oregano Chicken with Potatoes and Cauliflower

Juicy, golden chicken thighs roasted with crisp-edged red potatoes and caramelized cauliflower, brightened with lemon, garlic and oregano and finished with salty feta.

Lemon Oregano Chicken with Potatoes and Cauliflower

Ingredients

  • 1½ lb680 gChicken thighs, boneless skinlesstrimmed
  • 3½ small600 gRed potatoescut into 3/4-inch chunks
  • 3¾ cups florets400 gCauliflowercut into florets
  • 1 medium110 gRed onioncut into wedges
  • 4 cloves12 gGarlicminced
  • 1 lemon, juiced48 gLemon juice
  • 2 tbsp30 gOlive oil
  • 1 tbsp3 gDried oregano
  • ¾ tsp2 gPaprika (sweet or smoked)
  • ¾ tsp5 gSalt
  • ½ tsp1 gBlack pepper
  • ¼ cup crumbled40 gFeta cheesecrumbled
  • 2½ tbsp chopped10 gFresh parsleychopped

Steps

  1. Heat the oven to 425°F (220°C) and line a large rimmed sheet pan with parchment.
  2. In a large bowl, whisk the olive oil, half the lemon juice, the garlic, oregano, paprika, salt and black pepper.
  3. Toss the potatoes, cauliflower and red onion in about half the mixture and spread them on the sheet pan. Roast for 10 minutes.
  4. Meanwhile, toss the chicken thighs in the remaining mixture.
  5. Push the vegetables aside, nestle the chicken onto the pan in a single layer and roast 20 to 25 minutes, until the potatoes are tender and browned and the chicken reaches 165°F (74°C) in the thickest part.
  6. Drizzle with the remaining lemon juice, scatter the feta and parsley over the top and serve.

Contains: Milk.

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Saved in the Every Helping recipe book on October 19, 2026.

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