Photo of Lemon-Oregano Chicken with Olives & Potatoes by WW

Lemon-Oregano Chicken with Olives & Potatoes

Total Time
1 hr 10 min
15 min
55 min
A large pan lets the chicken and vegetables rest in one layer. Why is space so key? The heat circulates and the food browns to perfection. Baby artichokes are actually fully mature artichokes that are edible in their entirety. Unlike large artichokes, the leaves are soft and tender and there’s no choke to scoop out.


Cooking spray

5 spray(s)

Fresh lemon juice

½ cup(s), from about 3 lemons


3 medium clove(s), finely chopped

Dried oregano

1 Tbsp

Olive oil

2 tsp, extra-virgin

Table salt

1 tsp

Black pepper

¾ tsp, coarsely ground

Uncooked boneless skinless chicken thigh(s)

1¾ pound(s), 6 thighs

Uncooked potato(es)

1¾ pound(s), white, cut lengthwise into 1-inch-thick wedges

Uncooked onion(s)

1 large, root left intact, cut into 6 wedges

Frozen artichokes

10 oz, baby, or fresh, thawed and patted dry


12 small, oil-cured black, pitted


  1. Preheat the oven to 425°F. Coat a large sheet pan with cooking spray.
  2. In a small bowl, whisk the lemon juice, garlic, oregano, oil, salt, and black pepper.
  3. Place the chicken, potatoes, onion, artichokes, and olives on the prepared pan; drizzle with the lemon mixture. Roast until the chicken is cooked through and the vegetables are tender and browned, 50 to 55 minutes.
  4. Serving size: 1 chicken thigh and 1⁄6 of the vegetables