Sopranos Baked Chicken with Potatoes Lemon Oregano
Elevate your weeknight dinner game with Sopranos Baked Chicken with Potatoes, Lemon, and Oregano—a rustic Mediterranean-inspired dish that’s bursting with zesty, herbaceous flavor. This one-pan wonder combines juicy, golden-crisp chicken thighs with tender Yukon gold potatoes, all infused with the brightness of fresh lemon juice, aromatic oregano, and thinly sliced garlic. A splash of chicken broth and optional white wine creates a luscious base that keeps everything moist while intensifying the flavors. With just 20 minutes of prep and minimal cleanup, this hearty and wholesome recipe is as easy as it is delicious. Perfect for family dinners or casual entertaining, it’s a crowd-pleasing dish you’ll want to make again and again. Serve with a crisp green salad or crusty bread to round out the meal!
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Recipe Information
Ingredients
- 6 pieces Bone-in, skin-on chicken thighs
- 4 medium Yukon gold potatoes
- 2 large Lemons
- 4 tablespoons Olive oil
- 2 tablespoons Fresh oregano leaves
- 4 large Garlic cloves
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 0.5 cup Chicken broth
- 0.5 cup Dry white wine (optional)
Instructions
Preheat your oven to 400°F (200°C).
Peel the garlic cloves and slice them thinly.
Wash the potatoes thoroughly, leave the skins on, and cut them into 1-inch cubes.
Slice one lemon thinly into rounds and juice the second lemon, reserving the juice.
In a large mixing bowl, combine the chicken thighs, potato cubes, lemon slices, garlic slices, olive oil, oregano, salt, and black pepper. Toss everything together until evenly coated.
Transfer the mixture to a large baking dish, arranging the chicken thighs skin-side up on top of the potatoes.
Pour the chicken broth and white wine (if using) around the edges of the dish, avoiding pouring over the chicken skin to keep it crisp.
Drizzle the reserved lemon juice evenly over the chicken and potatoes.
Bake in the preheated oven for 45-60 minutes, or until the chicken skin is golden brown, the meat reaches an internal temperature of 165°F (74°C), and the potatoes are tender.
If desired, broil the dish for an additional 2-3 minutes to further crisp the chicken skin.
Remove from the oven and let the dish rest for 5 minutes before serving.
Serve the baked chicken and potatoes hot, garnished with extra fresh oregano if desired.
Nutrition Facts
Calories |
3348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.1 g | 272% | |
| Saturated Fat | 52.9 g | 264% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 4624 mg | 201% | |
| Total Carbohydrate | 166.4 g | 61% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 9.7 g | ||
| Protein | 183.3 g | 367% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 352 mg | 27% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 5897 mg | 125% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
