Mediterranean Lemon-Oregano Chicken
Skillet chicken thighs glazed with lemon, oregano, and olive oil — Mediterranean simplicity.
Ingredients
- 600 g Chicken thighs
- 2 Lemon
- 5 cloves Garlic
- 4 tbsp Extra-virgin olive oil
- 2 tsp Dried oregano
- 1 tsp Salt
- ½ tsp Black pepper
- 150 ml Chicken stock
- 2 Bay leaves (optional)
- 70 g Kalamata olives (optional)
- 2 tbsp Parsley (optional)
Method
- Pat the chicken dry and rub with salt, pepper, and half the oregano.
- Smash the garlic and slice one lemon into thin rounds. Juice the second lemon.
- Heat olive oil in a wide pan over medium-high. Sear the chicken skin-side down until deeply golden, 7 minutes. Flip and cook 3 minutes more.
- Tuck the garlic, lemon slices, and bay leaves around the chicken. Pour in the lemon juice and stock. Add the remaining oregano.
- Cover, reduce heat to low, and braise until the chicken is cooked through and tender, about 10 minutes.
- Lift the chicken to a plate. Bubble the sauce uncovered for 2 minutes to concentrate. Add olives if using.
- Spoon the sauce over the chicken and finish with parsley.
Tap “Start cooking” for live timers that flag what to get ahead on while something simmers.
About Mediterranean Lemon-Oregano Chicken
Mediterranean Lemon-Oregano Chicken is a skillet braise that captures the simplicity so much of the region's cooking is built on: chicken thighs, lemon, oregano, garlic, and olive oil, with little else needed. The thighs are first seared skin-side down until deeply golden, which renders the fat and builds the browned base that flavors the sauce, then briefly braised with lemon slices, bay, and stock so the meat turns tender and takes on the citrus and herb. Kalamata olives bring a salty, savory note that keeps the lemon from being one-dimensional.
The finished dish is glossy and bright, the chicken juicy under crisp skin, sitting in a pan sauce that's tangy with lemon, aromatic with oregano and bay, and rounded by the olives and a scatter of parsley. It's high in protein and low in carbohydrate, so it fits neatly into lighter eating while still feeling like a proper meal. Serve it straight from the pan with the sauce spooned over, alongside rice, potatoes, or bread to catch the juices, and a simple salad or greens to round out the plate for three.
Mediterranean Lemon-Oregano Chicken: frequently asked questions
How many calories are in Mediterranean Lemon-Oregano Chicken?
A serving has about 677 calories — 35.6g protein, 10.2g carbs, 55.1g fat, 2.6g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is it high in protein?
Each serving has about 35.6g of protein, roughly 21% of its calories.
Is Mediterranean Lemon-Oregano Chicken gluten-free?
Based on its ingredients, Mediterranean Lemon-Oregano Chicken has no gluten-containing components, so it's naturally gluten-free — as always, check that any packaged ingredients you use are certified gluten-free to be safe.
How long does Mediterranean Lemon-Oregano Chicken take to make?
About 30 minutes start to finish, but only around 22 of those are hands-on — the rest is cooking time. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Mediterranean Lemon-Oregano Chicken?
The core ingredients are essential, but you can leave out bay leaves, kalamata olives, parsley — they're optional and mainly there for extra flavor or finish.
How many servings does Mediterranean Lemon-Oregano Chicken make?
This recipe makes 3 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.