Pan-Roasted Mediterranean Chicken with Lemon and Oregano

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 pan-roasted with fresh lemon juice, garlic, and oregano for a bright, herbaceous Mediterranean flavor. This Mediterranean-inspired chicken recipe, ready in about 40 minutes, pairs bone-in, skin-on chicken thighs, fresh lemon juice, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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: 10 min Cook: 30 min Serves 4 Mediterranean cuisine 360 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 bone-in, skin-on chicken thighs and season both sides with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper.
  2. Step 2: Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering, then add chicken thighs skin-side down. Cook for 6-7 minutes without moving until skin is golden brown and crisp.
  3. Step 3: Flip chicken thighs and add 4 minced garlic cloves to the skillet; sauté garlic for 1 minute until fragrant.
  4. Step 4: Pour in 3 tablespoons fresh lemon juice, 1/4 cup water, and sprinkle 2 tablespoons chopped fresh oregano over the chicken. Reduce heat to medium-low, cover, and cook for 15 minutes until chicken is cooked through and juices run clear.
  5. Step 5: Remove skillet lid and increase heat to medium-high; cook for an additional 3 minutes to reduce sauce slightly and crisp the chicken skin again before serving.

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