Slow-Roasted Greek Lemon-Oregano Chicken Thighs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs marinated and slow-roasted with lemon juice, garlic, and fresh oregano for tender, flavorful results. This greek-inspired chicken (mediterranean) ready in about 100 minutes pairs fresh lemon juice, extra virgin olive oil, minced garlic cloves 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: 25 min Cook: 75 min Serves 4 Greek cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 300°F. In a large bowl, whisk together 3 tbsp fresh lemon juice, 2 tbsp olive oil, 4 minced garlic cloves, 2 tbsp chopped fresh oregano, 1 tsp kosher salt, and 1/2 tsp black pepper.
  2. Step 2: Add 4 bone-in, skin-on chicken thighs to the marinade and toss to coat evenly. Let marinate at room temperature for 20 minutes.
  3. Step 3: Place the chicken thighs skin-side up in a roasting pan. Pour 1/4 cup water into the pan to keep the meat moist during roasting.
  4. Step 4: Roast in the oven for 1 hour 15 minutes, basting occasionally with pan juices, until the internal temperature reaches 165°F and the skin is golden.
  5. Step 5: Remove from oven and let rest for 5 minutes before serving with pan juices spooned over.

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Frequently asked questions

How long does Slow-Roasted Greek Lemon-Oregano Chicken Thighs take to make?

Total time is about 100 minutes (25 min prep + 75 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 Slow-Roasted Greek Lemon-Oregano Chicken Thighs?

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 fresh lemon juice from drying out.

Can I substitute ingredients in Slow-Roasted Greek Lemon-Oregano Chicken Thighs?

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 Slow-Roasted Greek Lemon-Oregano Chicken Thighs for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Slow-Roasted Greek Lemon-Oregano Chicken Thighs?

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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