Oven-Roasted Lemon Oregano Chicken with Greek Olives
Tender chicken thighs roasted with lemon, oregano, and briny Greek olives bring a vibrant Mediterranean flavor to your dinner table. This greek-inspired chicken (mediterranean) 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 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.
Ingredients
- 6 pieces bone-in chicken thighs
- 3 tbsp extra virgin olive oil
- 1/4 cup fresh lemon juice
- 2 tsp dried oregano
- 4, minced garlic cloves
- 1 cup, pitted Kalamata olives
- 1 tsp sea salt
- 1/2 tsp black pepper
- 2 tbsp, chopped fresh parsley
Instructions
- Step 1: Preheat the oven to 425°F. 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 combined.
- Step 2: Add 6 bone-in chicken thighs to the marinade and toss thoroughly to coat. Let marinate at room temperature for 15 minutes.
- Step 3: Arrange the chicken thighs skin side up on a roasting pan and scatter 1 cup pitted Kalamata olives around them. Roast in the preheated oven for 35-40 minutes, until the skin is golden brown and the internal temperature reaches 165°F.
- Step 4: Remove from oven and sprinkle 2 tbsp chopped fresh parsley over the chicken before serving to add a fresh herbal note.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Oven-Roasted Lemon Oregano Chicken with Greek Olives take to make?
Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Oven-Roasted Lemon Oregano Chicken with Greek Olives?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.
Can I substitute ingredients in Oven-Roasted Lemon Oregano Chicken with Greek Olives?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Oven-Roasted Lemon Oregano Chicken with Greek Olives for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Oven-Roasted Lemon Oregano Chicken with Greek Olives?
Greek chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
