Slow-Roasted Lemon-Oregano Greek 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 marinated in lemon juice, oregano, and garlic, slow-roasted to juicy perfection with crispy skin. This Greek-inspired chicken recipe (mediterranean), ready in about 105 minutes, pairs bone-in, skin-on chicken thighs, fresh lemon juice, dried oregano 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 your oven to 300°F (150°C). In a large bowl, combine 1/4 cup fresh lemon juice, 2 tbsp dried oregano, 4 minced garlic cloves, 3 tbsp extra virgin olive oil, 1 tsp sea salt, and 1/2 tsp black pepper to create a marinade.
  2. Step 2: Add 6 bone-in, skin-on chicken thighs to the marinade, tossing well to coat each piece. Cover and marinate for at least 1 hour at room temperature or up to 4 hours in the refrigerator.
  3. Step 3: Place the marinated chicken thighs skin side up in a single layer in a roasting pan. Pour 1/4 cup water into the pan to keep the meat moist during slow roasting.
  4. Step 4: Roast the chicken in the preheated oven for 1 hour and 30 minutes until the meat is tender and cooked through, and the skin is golden and slightly crispy. Let rest for 5 minutes before serving.

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