INTRODUCTION
Baked Greek Lemon Chicken is a Mediterranean classic that’s both flavorful and easy to prepare.
Infused with fresh lemon juice, garlic, olive oil, and aromatic herbs, this dish delivers juicy, tender chicken with a bright, zesty kick.
Perfect for a healthy weeknight dinner or a simple gathering, it pairs beautifully with rice, potatoes, or a Greek salad.
INGREDIENTS
4 bone-in, skin-on chicken thighs or breasts
1/4 cup olive oil
Juice of 2 lemons (about 1/4 cup)
4 garlic cloves, minced
1 tablespoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
Zest of 1 lemon
Optional: 1/2 teaspoon paprika (for color)
Fresh parsley, for garnish
Lemon slices, for baking and serving
INSTRUCTIONS
Preheat oven to 400°F (200°C).
Marinate the chicken: In a large bowl or zip-top bag, combine olive oil, lemon juice, garlic, oregano, thyme, salt, pepper, lemon zest, and paprika (if using). Add the chicken and mix to coat well. Marinate for at least 30 minutes, or up to 8 hours in the fridge.
Prepare the baking dish: Place the marinated chicken in a baking dish, skin-side up. Add lemon slices around and under the chicken for extra flavor.
Bake uncovered for 35–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy.
Optional: Broil for 2–3 minutes for extra crispy skin.
Rest for 5 minutes before serving. Garnish with fresh parsley and extra lemon slices if desired.
DESCRIPTION
This dish brings together the sunny flavors of Greece in one pan: tangy lemon, earthy herbs, and juicy chicken. It’s aromatic, vibrant, and full of depth thanks to the garlic and olive oil marinade. The lemon not only flavors the chicken but also keeps it incredibly moist.
TIPS
Marinate longer for more intense flavor.
Use fresh oregano if available—just double the amount.
Pat the chicken dry before baking for extra crispy skin.
Bake on a wire rack over a baking sheet for even crisping.
Add baby potatoes to the pan to soak up the juices.
VARIATIONS
Chicken breast: Use boneless skinless breasts, but reduce cooking time to 25–30 minutes.
Add veggies: Roast with bell peppers, zucchini, or red onions.
Greek yogurt marinade: Add 2 tbsp of Greek yogurt to the marinade for extra tenderness.
Spicy version: Add red pepper flakes or a dash of cayenne.
Herb swap: Try rosemary or basil for a different twist.
CORRECTION
If your chicken turns out dry, reduce baking time slightly or baste it with pan juices halfway through. If it’s too sour, cut back on the lemon juice and add a teaspoon of honey to balance the acidity.
ENJOY
Serve with rice pilaf, warm pita bread, tzatziki sauce, or a simple cucumber salad. Pour a glass of white wine and savor the sunshine on your plate!
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