Baked Lemon-Oregano Chicken with Greek Olives

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender chicken thighs baked with fresh lemon juice, oregano, and briny Greek olives for a vibrant Mediterranean flavor. This Greek-inspired chicken recipe (mediterranean, gluten free), ready in about 60 minutes, pairs bone-in chicken thighs, extra virgin olive oil, fresh lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 40 min Serves 4 Greek cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your oven to 400°F (200°C). In a large bowl, whisk together 3 tbsp extra virgin olive oil, 1/4 cup fresh lemon juice, 2 tsp dried oregano, 4 minced garlic cloves, 1 tsp sea salt, and 1/2 tsp black pepper until well combined.
  2. Step 2: Add 6 bone-in chicken thighs to the marinade, coating them thoroughly. Let them marinate at room temperature for 15 minutes.
  3. Step 3: Transfer the chicken thighs and marinade to a baking dish, scattering 1 cup pitted Kalamata olives evenly around the chicken.
  4. Step 4: Bake in the preheated oven for 35-40 minutes until the chicken skin crisps and the internal temperature reaches 165°F (74°C).
  5. Step 5: Remove from the oven and sprinkle 2 tbsp chopped fresh parsley over the top before serving to add a fresh herbal note.

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