Preheat your oven to 400 F (200 C).
In a bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, dried thyme, dried rosemary, salt, and pepper to create the marinade.
Place the chicken thighs in a large zip-top bag or shallow dish. Pour half of the marinade over the chicken, ensuring each piece is coated. Let it marinate in the refrigerator for at least 30 minutes.
In a separate bowl, toss the potato wedges with the remaining marinade.
Arrange the marinated chicken thighs and potatoes on a baking sheet or in a roasting pan.
Roast in the preheated oven for about 45-50 minutes or until the chicken is golden brown and cooked through, and the potatoes are crispy on the edges.
Garnish with lemon slices and chopped fresh parsley before serving.
Serve your Greek Lemon Chicken and Potatoes hot, with a side of tzatziki or a simple Greek salad.
