Slow-Roasted Mediterranean 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 infused with bright lemon and earthy oregano, slow-roasted to achieve perfectly crispy skin and juicy meat. This Mediterranean-inspired chicken recipe, ready in about 115 minutes, pairs bone-in chicken thighs, extra virgin 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 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: 25 min Cook: 90 min Serves 6 Mediterranean 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, whisk together 3 tbsp extra virgin olive oil, 1/4 cup fresh lemon juice, 1 tbsp lemon zest, 2 tbsp chopped fresh oregano leaves, 4 minced garlic cloves, 1 1/2 tsp sea salt, 1 tsp black pepper, and 1 tsp dried thyme until fully combined and fragrant.
  2. Step 2: Add 6 bone-in chicken thighs to the marinade, turning to coat evenly. Let them marinate at room temperature for 20 minutes.
  3. Step 3: Transfer the chicken thighs skin-side up to a roasting pan. Pour 1/4 cup water into the bottom of the pan to keep the chicken moist during the slow roast.
  4. Step 4: Roast in the preheated oven for 1 hour and 30 minutes, basting once halfway through with pan juices, until the skin is crisp and the internal temperature reaches 165°F (74°C).
  5. Step 5: Remove from oven and let the chicken rest for 10 minutes before serving, allowing the juices to redistribute for juicy tenderness.

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