Oven-Roasted Lemon Oregano Chicken with Tzatziki Sauce

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 drafted and published.

Juicy chicken thighs roasted with fresh lemon juice and oregano, served with a cooling cucumber-yogurt tzatziki sauce. This Greek recipe, ready in about 60 minutes, pairs bone-in, skin-on chicken thighs, olive oil, fresh lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Prep: 20 min Cook: 40 min Serves 4 Greek cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, whisk together 3 tbsp olive oil, 1/4 cup fresh lemon juice, 2 tsp dried oregano, 4 minced garlic cloves, 1 1/2 tsp salt, and 1 tsp black pepper. Add 6 bone-in, skin-on chicken thighs and toss to coat thoroughly, letting marinate for 15 minutes.
  2. Step 2: Arrange the chicken thighs skin side up on a baking sheet lined with foil and roast in the oven for 35-40 minutes until skin is golden and juices run clear.
  3. Step 3: Meanwhile, prepare tzatziki sauce by combining 1 cup Greek yogurt, 1/2 cup peeled and grated cucumber, 1 tbsp chopped fresh dill, 1 tbsp white wine vinegar, 1 minced garlic clove, and 1/2 tsp salt in a bowl. Mix well and refrigerate.
  4. Step 4: Remove chicken from oven and let rest for 5 minutes. Serve with a generous dollop of the chilled tzatziki sauce alongside.

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