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Spin the interactive 3D globe or filter by dietary preference (Omnivore, Pescatarian, Vegetarian, Vegan), allergens, or continent to land on one of 195+ sovereign countries and explore 3 authentic weeknight dinner recipes ready to cook tonight.

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Every specialty ingredient includes 1-tap Closest, Common, and Alternative US supermarket swaps, plus direct grocery delivery links for Amazon Fresh, Instacart, and Walmart.

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Yes. Use Snap Fridge to take a photo of your refrigerator or pantry ingredients, and WanderSkillet matches your on-hand proteins, produce, and spices to authentic international skillet dinners.

Kotopoulo Lemonato me Patates (Greek Oregano & Lemon Roasted Chicken Skillet) – Authentic Greece Recipe

The scent of every Greek Sunday kitchen: chicken and potatoes roasted in a pool of lemon juice, olive oil, and rigani.

Country of Origin: 🇬🇷 Greece (Southern Europe, Europe)
Dietary Profile: omnivore
Prep Time: 20 min
Cook Time: 30 min
Difficulty: Medium
Signature Staples: Bone-in or boneless chicken thighs, Golden potato wedges, Kalamata olives, Juice of 2 fresh lemons, Greek mountain oregano (rigani)

Ingredients for Kotopoulo Lemonato me Patates (Greek Oregano & Lemon Roasted Chicken Skillet) (4 Servings)

1.25 lbs (or 2.5 cups) bone-in or boneless chicken thighs, prepped into bite-sized pieces
1.5 cups golden potato wedges, washed and trimmed
1 cup Kalamata olives
1 medium onion and 3 cloves garlic, finely minced with juice of 2 fresh lemons
1.5 tbsp traditional Greece seasoning (Greek mountain oregano (rigani), 6 cloves garlic, olive oil)
2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs

Step-by-Step Cooking Instructions

Preheat oven to 390°F (200°C) and lightly oil an ovenproof skillet or baking dish.
In a skillet over medium heat, sauté onion, garlic, juice of 2 fresh lemons, and Greek mountain oregano (rigani), 6 cloves garlic, olive oil for 3 minutes until fragrant.
Combine bone-in or boneless chicken thighs and golden potato wedges with the sautéed aromatics and layer evenly into the baking dish.
Top with Kalamata olives and bake uncovered for 25–30 minutes until bubbling and golden brown on top.
Let rest 5 minutes before serving warm at the table.

More Authentic Greece Recipes

Spanakorizo (Greek Spinach, Lemon & Dill Rice) – A quintessential Greek comfort classic: tender short-grain rice simmered with mountains of sweet spinach, fresh dill, fragrant spring onions, and plenty of fresh lemon juice.
Garides Saganaki (Aegean Shrimp Baked in Ouzo-Tomato Sauce with Melted Feta) – Island taverna classic served bubbling in a two-handled pan with sweet tomatoes, shrimp, and melting feta.
Papoutsakia ("Little Shoes" Baked Stuffed Eggplants with Cinnamon Tomato Ragù) – Whole eggplant halves stuffed with aromatic cinnamon-spiced tomato ragù and crowned with golden béchamel.
Gigantes Plaki (Greek Giant Butter Beans Baked in Dill, Parsley & Tomato Olive Oil) – Slow-baked in generous Kalamata olive oil until the giant beans turn creamy inside and caramelized on top.
Briam Tourlou (Cretan Oven-Roasted Summer Zucchini, Potato, Eggplant & Herb Medley) – Pure Cretan longevity cooking: summer vegetables caramelized in abundant olive oil, tomatoes, and herbs.
gemista (Greek Herb & Pine-Nut Rice Stuffed Tomatoes and Bell Peppers) – Iconic Greek summer bake stuffing hollowed tomatoes and peppers with mint-and-dill scented rice.
Psari Plaki (Ionian Baked Sea Bass with Caramelized Onions, Tomatoes & Lemon) – Flaky Ionian fish baked beneath a sweet, garlicky blanket of caramelized onions, tomatoes, and herbs.
Revithada Sifnou (Sifnos Island Slow-Simmered Lemon, Rosemary & Olive Oil Chickpeas) – From the Cycladic island of Sifnos: chickpeas simmered with sweet onions and finished with bright lemon and olive oil.