Please help me with your favorite Oregano Chicken with gravy recipe?!

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Sticky Lemon-Oregano Chicken

Serve with rice, mashed potatoes or bread, any of which will soak up those great juices.

6 meaty chicken thighs (bone-in, skin left on), about 2 to 3 pounds
3 tablespoons fresh lemon juice
2 tablespoons honey
1 tablespoon olive oil
3 cloves garlic, crushed
2 teaspoons dried oregano
Pinch of kosher salt

Heat oven to 375 degrees. Mist a roasting pan or 13- by 9-inch baking dish with non-stick spray.

Using a poultry/food shears or knife, snip off and discard any big fat globs, leaving skin intact. Place chicken in pan. In a small bowl or cup, stir all remaining ingredients together and pour over chicken. Sprinkle with a pinch of kosher salt. Roast chicken, uncovered, for 45 minutes, basting with the accumulated juices once, at the halfway point.

Remove chicken from oven, let rest for a couple of minutes and serve, spooning the pan juices over top.

Serves 6.
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Make quick gravy: If you like thicker juices or you want to create a sort of quickie gravy, pour the pan juices into a small saucepan (you’ll have about 1 cup-ish, depending on how much chicken you used). In a small bowl, put 2 tablespoons of the chicken pan juices, and stir in 1 tablespoon cornstarch, until well blended. Stir this slurry back into the juices in the saucepan. Cook and stir over medium heat until mixture boils; it will thicken as it reaches the boiling point. Boil 1 minute. Remove from heat and spoon thickened sauce over chicken and serve.
GH********************************

1/2 cup olive oil
3 cloves garlic, chopped
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
2 lemons, juiced
1 (4 pound) chicken, cut into pieces

In a glass dish, mix the olive oil, garlic, rosemary, thyme, oregano, and lemon juice. Place the chicken pieces in the mixture, cover, and marinate in the refrigerator 8 hours or overnight.
Preheat grill for high heat.
Lightly oil the grill grate. Place chicken on the grill, and discard the marinade. Cook chicken pieces up to 15 minutes per side, until juices run clear. Smaller pieces will not take as long.
Enjoy!