Oven-Roasted Lemon-Oregano Chicken with Greek Yogurt Marinade

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken marinated in tangy Greek yogurt, fresh lemon, and oregano, then oven-roasted to juicy perfection. This Greek-inspired chicken recipe, ready in about 50 minutes, pairs chicken thighs, bone-in and skin-on, Greek yogurt, 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 6, 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.

Prep: 10 min Cook: 40 min Serves 6 Greek cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 1 cup Greek yogurt, 3 tbsp fresh lemon juice, 2 tbsp olive oil, 2 tbsp chopped fresh oregano, 4 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper to create the marinade.
  2. Step 2: Add 6 chicken thighs, coating each piece thoroughly with the marinade. Cover and refrigerate for at least 2 hours or preferably overnight to tenderize and infuse the chicken.
  3. Step 3: Preheat the oven to 425°F (220°C). Arrange the marinated chicken thighs skin-side up on a baking sheet lined with foil.
  4. Step 4: Roast the chicken for 35-40 minutes until the skin is golden and crisp, and the internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
  5. Step 5: Remove from oven and let rest for 5 minutes before serving to retain juices and enhance flavor.

Frequently asked questions

How long does Oven-Roasted Lemon-Oregano Chicken with Greek Yogurt Marinade take to make?

Total time is about 50 minutes (10 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 Yogurt Marinade?

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 greek yogurt from drying out.

Can I substitute ingredients in Oven-Roasted Lemon-Oregano Chicken with Greek Yogurt Marinade?

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 Yogurt Marinade for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Yogurt Marinade?

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.

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