Lemon-oregano chicken with olives and potatoes

SmartPoints® value per serving
Total Time
1 hr 10 min
15 min
55 min
Savory and deeply satisfying, this one-pan chicken dish with briny olive and artichokes and hearty potatoes doesn’t take long to prepare before it goes in the oven to roast. For best results, use a large roasting pan that will accommodate the chicken and vegetables in one layer. This allows heat to circulate, allowing steam to escape so that the food browns nicely. If necessary, use two roasting pans to give the ingredients enough space. To further ensure proper browning, be sure to pat the thawed frozen artichoke hearts dry with a kitchen towel or paper towel before using. If available, use fresh baby artichokes instead of the frozen. Serve with a lightly dressed garden salad to round out this meal.


Fresh lemon juice

½ cup(s), about 3 lemons

Dried oregano

1 Tbsp

Olive oil

2 tsp, extra-virgin

Garlic clove(s)

3 medium clove(s), minced

Table salt

1 tsp

Black pepper

¾ tsp, coarsely ground

Uncooked skinless boneless chicken drumstick(s)

1¾ pound(s), (6 large drumsticks)

Uncooked potato(es)

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

Uncooked onion(s)

1 large, root left intact and cut into 6 wedges

Frozen artichokes

10 oz, thawed and patted dry


12 small, oil-cured black, pitted


  1. Preheat the oven to 425°F. Spray a large shallow roasting pan with olive-oil nonstick spray.
  2. Whisk together the lemon juice, oregano, oil, garlic, salt, and pepper in a small bowl.
  3. Place the chicken, potatoes, onion, artichoke hearts, and olives in the roasting pan; drizzle with the lemon mixture. Roast until the chicken is cooked through and the vegetables are tender and browned, 50–55 minutes. Yields 1 drumstick and 1⁄6 of vegetables per serving.