Slow-Roasted Greek Lemon-Oregano Chicken

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.

Tender chicken thighs slow-roasted with fresh lemon, oregano, and garlic, delivering bright and savory Mediterranean flavors. This Greek-inspired chicken recipe (mediterranean), ready in about 105 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 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.

Prep: 15 min Cook: 90 min Serves 4 Greek cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F. In a small bowl, whisk together 3 tbsp olive oil, 1/4 cup fresh lemon juice, 4 minced garlic cloves, 2 tsp dried oregano, 1 1/2 tsp sea salt, and 1 tsp freshly ground black pepper until well combined.
  2. Step 2: Pat dry 6 bone-in, skin-on chicken thighs with paper towels and place them in a roasting pan. Pour the lemon-oregano marinade evenly over the chicken, turning each piece to coat thoroughly.
  3. Step 3: Arrange 1/2 cup lemon slices and 4 fresh oregano sprigs around and on top of the chicken. Cover the pan loosely with foil and roast for 1 hour and 15 minutes, basting every 25 minutes with the pan juices.
  4. Step 4: Remove the foil and increase oven temperature to 425°F. Roast uncovered for an additional 15 minutes until the skin crisps and the internal temperature reaches 165°F. Let rest 5 minutes before serving.

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