Slow-Roasted Chicken with Lemon, Garlic, and Oregano

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

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 slow-roasted with a fragrant blend of lemon, garlic, and oregano for a flavorful and juicy meal. This Greek-inspired chicken recipe, ready in about 135 minutes, pairs whole chicken, lemon, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 15 min Cook: 120 min Serves 6 Greek cuisine 380 cal/serving

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Ingredients

1 (about 4 lbs) whole chicken
2, quartered lemon
6 cloves, smashed garlic cloves
3 tbsp chopped fresh oregano
4 tbsp olive oil
2 tsp salt
1 tsp black pepper
1/2 cup (optional) white wine

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Instructions

Step 1: Preheat oven to 325°F (160°C). Rinse and pat dry 1 whole chicken (4 lbs).
Step 2: In a small bowl, combine 4 tbsp olive oil, 3 tbsp chopped fresh oregano, 6 smashed garlic cloves, 2 tsp salt, and 1 tsp black pepper.
Step 3: Rub the mixture all over the chicken, including under the skin and inside the cavity. Stuff the cavity with 2 quartered lemons.
Step 4: Place the chicken breast side up in a roasting pan. Optionally pour 1/2 cup white wine into the pan to keep the chicken moist.
Step 5: Roast slowly for about 2 hours, basting every 30 minutes with pan juices, until the internal temperature reaches 165°F and juices run clear.
Step 6: Remove from oven and let rest for 10 minutes before carving.