Slow-Roasted Lemon and Oregano Greek Chicken

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

Tender chicken infused with fresh lemon juice and oregano, slow-roasted to develop deep, authentic Mediterranean flavors. This Greek-inspired chicken recipe (mediterranean), ready in about 135 minutes, pairs whole chicken, fresh lemon juice, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Ingredients

• 4 lbs whole chicken
• 1/4 cup fresh lemon juice
• 3 tbsp extra virgin olive oil
• 2 tbsp, chopped fresh oregano leaves
• 5, minced garlic cloves
• 1 1/2 tsp sea salt
• 1 tsp black pepper
• 1 tsp dried thyme
• 1/2 cup water

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Instructions

1. Step 1: Preheat oven to 325°F. In a small bowl, whisk together 1/4 cup fresh lemon juice, 3 tbsp extra virgin olive oil, 2 tbsp chopped fresh oregano, 5 minced garlic cloves, 1 1/2 tsp sea salt, 1 tsp black pepper, and 1 tsp dried thyme to create a marinade.
2. Step 2: Pat dry the 4 lbs whole chicken and rub the marinade evenly all over the skin and inside the cavity. Place the chicken breast side up in a roasting pan and pour 1/2 cup water into the pan to keep it moist.
3. Step 3: Roast the chicken uncovered for 2 hours, basting every 30 minutes with the pan juices until the skin is golden and the internal temperature reaches 165°F. Let rest 10 minutes before carving.