If you’ve been hunting for a bright, flavorful, and utterly comforting chicken dish, this Greek Lemon Chicken Recipe is about to become your new best friend in the kitchen. Featuring tender, juicy chicken thighs bathed in a tangy lemon and garlic marinade with just the right touch of oregano and thyme, this recipe brings the sunny flavors of the Mediterranean straight to your table. It’s simple to prepare but impressively satisfying, making it perfect for both weeknight dinners and casual gatherings. Once you master this Greek Lemon Chicken Recipe, you’ll wonder how you ever cooked chicken any other way!
Ingredients You’ll Need
The magic of this Greek Lemon Chicken Recipe lies in its simplicity. Each ingredient plays a vital role, contributing layers of flavor, vibrant freshness, and a beautiful golden color that makes the dish irresistible. You’ll find all these essentials easily in your pantry or local market, making it perfect for a straightforward, no-fuss dinner.
- 8 bone-in, skin-on chicken thighs: They stay juicy and develop crispy skin, delivering maximum flavor and texture.
- â…“ cup extra-virgin olive oil: Adds richness and helps meld the marinade flavors while keeping the chicken tender.
- ¼ cup fresh lemon juice (about 2 lemons): Brings bright, zesty acidity that cuts through the richness and lifts the whole dish.
- 4 garlic cloves, minced: Infuses a savory depth that balances the citrus perfectly.
- 1 tablespoon dried oregano: Offers that unmistakable Mediterranean herbal note essential to Greek cooking.
- 2 teaspoons dried thyme: Adds earthiness and complexity without overpowering the lemony freshness.
- 2 teaspoons Dijon mustard: Acts as a subtle emulsifier with a gentle tang to enhance the marinade’s character.
- 2 teaspoons kosher salt: Pulls out the flavors and helps the chicken absorb the marinade.
- 1 teaspoon freshly ground black pepper: Provides just enough kick and warmth to round out the seasoning.
How to Make Greek Lemon Chicken Recipe
Step 1: Make the Marinade
Start by whisking together the olive oil, fresh lemon juice, minced garlic, dried oregano, dried thyme, Dijon mustard, kosher salt, and freshly ground black pepper in a small bowl. This marinade is your flavor powerhouse, combining bright acidity, herbal fragrance, and a hint of sharpness that’ll make every bite sing.
Step 2: Marinate the Chicken
Place the chicken thighs in a large bowl or a zip-top bag, then pour the marinade over them. Take a moment to make sure every piece is thoroughly coated — this ensures every inch soaks up that gorgeous lemony goodness. Cover and refrigerate for at least 1 hour, though marinating for up to 8 hours intensifies the flavors beautifully. Patience here truly pays off!
Step 3: Preheat the Oven
Set your oven to 350°F (180°C). This moderate temperature lets the chicken slowly roast to juicy perfection without drying out, allowing the skin to turn a lovely golden-brown color.
Step 4: Transfer to Baking Dish
Arrange the chicken thighs skin side up in a baking dish, placing them comfortably so they cook evenly. Pour any remaining marinade on top, ensuring the flavors continue to infuse as the chicken roasts.
Step 5: Bake the Chicken
Roast the chicken for 40 to 45 minutes, checking occasionally and basting once or twice with the pan juices if you like. The internal temperature should reach 175°F (80°C) to guarantee tender, thoroughly cooked meat. At this stage, your kitchen will be filled with a tantalizing mix of citrus and herbs.
Step 6: Optional – Broil for Crispiness
If you’re craving that extra crispy, golden skin, switch your oven to broil during the final 2 to 3 minutes of cooking. Keep a close eye to avoid burning — the skin should crisp up perfectly, adding a delightful textural contrast to the juicy chicken beneath.
Step 7: Serve
Once out of the oven, let the chicken rest for 5 minutes to lock in all those wonderful juices. Then, garnish with fresh lemon slices and a sprinkle of chopped parsley to brighten the presentation and add a fresh herbaceous note. Your Greek Lemon Chicken Recipe is now ready to wow everyone at your table!
How to Serve Greek Lemon Chicken Recipe
Garnishes
Simple garnishes like lemon wedges and freshly chopped parsley add visual appeal and a burst of fresh brightness to complement the roasted chicken. You could also add a sprinkle of crumbled feta for that extra touch of authentic Greek flavor that pairs beautifully with the lemon and herbs.
Side Dishes
The flavors of this Greek Lemon Chicken Recipe work wonderfully alongside classic Mediterranean sides such as fluffy rice pilaf, crispy roasted potatoes, or a tangy cucumber and tomato salad. You can’t go wrong with warm pita bread and tzatziki sauce for dipping, completing the experience like a true Greek feast.
Creative Ways to Present
For a wow factor, consider serving the chicken over a bed of orzo pasta tossed with herbs and lemon zest, or alongside grilled vegetables that echo the dish’s fresh, vibrant flavors. For a casual twist, turn this recipe into a hearty chicken wrap or pita sandwich layered with fresh greens and a drizzle of tzatziki.
Make Ahead and Storage
Storing Leftovers
Store any leftover Greek Lemon Chicken in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen over time, making it a perfect dish to enjoy again on busy nights. Be sure to keep the chicken skin side up if possible to preserve a bit of the crispiness.
Freezing
You can freeze this chicken for up to 3 months. Arrange the cooled chicken in a freezer-safe container or bag, preferably separated by parchment paper to avoid sticking. Thaw in the refrigerator overnight before reheating to retain moisture and flavor.
Reheating
To reheat, warm gently in a preheated oven at 325°F (160°C) for around 15 minutes, covering loosely with foil to prevent drying out. If you want to revive the crisp skin, finish with a quick broil for 2-3 minutes just before serving.
FAQs
Can I use boneless chicken thighs for this recipe?
Absolutely! Boneless chicken thighs can be used and will cook a bit faster, so keep an eye on the cooking time to avoid drying out. The marinade works just as beautifully, keeping the chicken juicy and flavorful.
Is it necessary to marinate the chicken for several hours?
While you can marinate for just an hour, letting the chicken soak in the lemony herbs for longer, up to 8 hours, really intensifies the flavor and tenderness. Even a short marinating time will produce delicious results, but the longer, the better!
Can I use fresh herbs instead of dried?
Yes! Fresh oregano and thyme can be wonderful substitutions. Use about three times the amount of fresh herbs since they’re less concentrated than dried. They’ll give a fresher, brighter flavor to the marinade.
What can I do if I want a spicier version of this dish?
Try adding a pinch of crushed red pepper flakes to the marinade for some heat. You could also serve the chicken with a spicy Greek-style sauce or harissa on the side for those who love a little kick.
Is skin-on chicken essential?
The skin helps keep the meat juicy and develops a lovely crispy texture that complements the lemony marinade perfectly. If you prefer skinless, the recipe still works well but may not have quite the same rich texture.
Final Thoughts
Once you try this Greek Lemon Chicken Recipe, it’s bound to become one of your favorite go-to dishes for effortless flavor and comforting satisfaction. The combination of juicy chicken, bright lemon, fragrant herbs, and crispy skin creates a culinary hug that’s perfect any night of the week. So grab those lemons and get ready to savor a little taste of Greece right at home—you won’t regret it!
Print
Greek Lemon Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Description
This Greek Lemon Chicken recipe features succulent bone-in, skin-on chicken thighs marinated in a zesty blend of lemon juice, olive oil, garlic, and herbs, then oven-roasted to golden perfection. The marinade infuses the chicken with bright Mediterranean flavors, while optional broiling at the end crisps the skin beautifully. Perfect as a flavorful, hearty main course that pairs wonderfully with rice, potatoes, or a fresh salad.
Ingredients
Chicken
- 8 bone-in, skin-on chicken thighs
Marinade
- â…“ cup extra-virgin olive oil
- ¼ cup fresh lemon juice (about 2 lemons)
- 4 garlic cloves, minced
- 1 tablespoon dried oregano
- 2 teaspoons dried thyme
- 2 teaspoons Dijon mustard
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- Make the Marinade: In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, dried thyme, Dijon mustard, kosher salt, and black pepper until the mixture is well combined and smooth.
- Marinate the Chicken: Place the chicken thighs in a large bowl or zip-top bag. Pour the marinade over the chicken, making sure each piece is evenly coated. Cover and refrigerate for 1 to 2 hours, or up to 8 hours for deeper flavor infusion.
- Preheat the Oven: Set your oven to 350°F (180°C) to prepare for roasting the chicken.
- Transfer to Baking Dish: Arrange the marinated chicken thighs skin side up in a baking dish. Pour any remaining marinade on top to enhance flavor during roasting.
- Bake the Chicken: Roast the chicken for 40 to 45 minutes, or until the internal temperature reaches 175°F (80°C). Baste the chicken once or twice during baking with the pan juices to keep it moist and flavorful.
- Optional – Broil for Crispiness: For extra crispy skin, switch the oven to broil during the last 2 to 3 minutes of cooking. Keep a close eye on the chicken to prevent burning.
- Serve: Let the chicken rest for 5 minutes before serving. Garnish with lemon slices and chopped parsley if desired to add a fresh touch.
Notes
- Marinating the chicken longer enhances the flavor and tenderness.
- Use a meat thermometer to ensure the chicken is cooked through but not overdone.
- Basting helps maintain moisture and adds extra flavor.
- Broiling at the end is optional but recommended for crisp skin.
- Serve with Greek sides like tzatziki, roasted potatoes, or a simple salad.
