Slow-Roasted Lemon and Oregano Greek Chicken

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken infused with fresh lemon juice and oregano, slow-roasted to develop deep, authentic Mediterranean flavors. This greek-inspired chicken (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.

Prep: 15 min Cook: 120 min Serves 6 Greek cuisine 320 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 135 minutes (15 min prep + 120 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 Lemon and Oregano Greek Chicken?

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 whole chicken from drying out.

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

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 Lemon and Oregano Greek Chicken for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Lemon and Oregano Greek Chicken?

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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