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Greek Lemon Oregano Chicken Skillet Dinner

I mentioned in my Kitchen Tip: Caring for Cast Iron post the other day how much I enjoy the flexibility of cast iron. It is so nice to be able to brown something on the stove and throw it (well, not literally) in the oven to finish up cooking. This Greek-Style Chicken Skillet Dinner is the perfect recipe to illustrate that concept.

lemon and oregano skillet chicken

I’ve enjoyed Roast Chicken several times this fall and winter season, but sometimes I want that same homey taste and smell in the house with a little less cooking time. I took one of my favorite roast chicken recipes from this season (Lemon and Oregano Roast Chicken) and adapted it based on a one dish skillet dinner recipe that I saw on Food Network’s website.

cast iron skillet chicken with lemon and oregano

I don’t normally cook with chicken thighs, but the bone-in skin-on chicken breasts at my grocery store were just a little too large for my liking so I opted for the smaller thighs. This recipe could definitely be made with chicken breasts if you prefer.

This is a great recipe if you’re going for that roast chicken taste in a fraction of the time. Serve it with a side salad and you’re ready to go!

cast iron skillet chicken with lemon and oregano

Greek-Style Chicken Skillet Dinner

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

This Greek-Style Chicken Skillet Dinner is the perfect recipe to illustrate the benefits of using cast iron. You can brown things to your liking on the stovetop and then put that same pan into the oven to finish cooking.

Ingredients

  • 1 1/2 teaspoons Kosher salt, plus extra to season to taste
  • 1/2 teaspoon black pepper
  • 1/4 cup fresh oregano leaves, plus 3 sprigs
  • 4 cloves garlic
  • 2 large lemons
  • 2 tablespoons extra-virgin olive oil
  • 4 skin-on, bone-in chicken thighs (6 to 8 ounces each)
  • 3/4 pound small red-skinned potatoes, halved, or quartered if large
  • 1 large purple onion, cut into wedges
  • 1/2 cup kalamata olives, pitted

Instructions

  1. Preheat the oven to 450.
  2. Add the 1/4 cup oregano leaves, garlic, 1 1/2 teaspoons salt, juice and zest of one lemon, and olive oil to a small food processor and pulse into a paste. Transfer the mixture to a bowl large enough to fit the chicken. Add the chicken to the bowl, stirring to coat.
  3. Place a large cast-iron skillet over medium-high heat. Remove chicken from the bowl, reserving the extra lemon mixture. Add the chicken breasts, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken so the skin faces up. Place a few oregano leaves from one of the sprigs under the skin of each thigh. Then, add potatoes, onion and kalamata olives to the skillet and with the reserved lemon mixture.
  4. Place the reserved, squeezed lemon halves to the pan. Transfer the pan, uncovered, to the oven. Roast for 20-25 minutes, or until the chicken is cooked through and skin is crisp.
  5. Serve garnished with lemon slices from the additional lemon and sprinkled with fresh oregano from 2 sprigs.

Notes

Inspired by Lemon and Oregano Roast Chicken
Adapted from Skillet Rosemary Chicken

Note: depending on how large your potatoes are you may need to partially precook them before adding to the skillet.

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Nutrition Information
Yield 4 Serving Size 1
Amount Per Serving Calories 312Total Fat 15gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 12gCholesterol 42mgSodium 968mgCarbohydrates 36gFiber 6gSugar 4gProtein 12g

GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

Did you make this recipe?

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Molly

Tuesday 20th of December 2016

I've made this numerous times and I keep forgetting the nuances, so I'm writing it down. • Definitely cook the potatoes for a bit before putting the rest of the ingredients in (I do about 20 minutes). • Do not put olive oil in pan before searing the chicken! It's already covered in olive oil and you are trying to crisp up the skin — more olive oil just makes it soggy. • 20 - 25 minutes in the oven for chicken is a little low; I've need to do about 40 - 50 minutes. • I halve the olives lengthwise to spread them more evenly throughout the dish. 

Toekneemac

Saturday 28th of January 2012

But don't let me forget, the chicken was absolutley awsome!! I ate 4 thighs in one sitting. Hat's off, it was perfect. Thank you. I may try this in a chicken wing form because I was eating the thigh bone like a wing it was so good.

Barbara

Friday 8th of July 2011

I have a cast iron pan infact three of them but I dont use them becaues they stick so bad, what am I doing wrong?.

Jackie

Monday 21st of March 2011

Hey, I made this for dinner in my dutch oven last night and it was great. I did use chicken thighs but I didn't use fresh oregano. I used the dried kind and it was still delish. I will make this again for dinner.

Lee

Friday 4th of March 2011

Katie, What's different with kosher salt vs. sea salt or regular table salt? Lee