This Greek Lemon Chicken is vibrant, juicy, and packed with bright Mediterranean flavors. The combination of zesty lemon juice, aromatic garlic, and earthy herbs creates a marinade that infuses the chicken with incredible taste while keeping it tender.
With crispy golden skin and meat that falls off the bone, this dish is perfect for a Sunday dinner or a special weeknight meal.
Recipe Details
- Flavor Profile: This chicken is tangy and savory, featuring a strong lemon profile balanced by the warmth of dried oregano and thyme.
- Texture: The marinade ensures the meat stays succulent and moist, while the optional broil step provides a delightful crispiness to the skin.
- Time: 10 minutes prep, 1 to 2 hours marinating, 45 minutes cook time.
- Difficulty: Easy. It is a simple marinade-and-bake method that yields consistent results.
What You’ll Need
To make this recipe, you will need a large bowl for marinating and a baking dish for cooking. The ingredients are simple pantry staples: olive oil and lemon juice form the liquid base, while garlic, mustard, and dried herbs provide the signature Greek flavor. The star of the show is the bone-in chicken thighs, which handle the roasting time perfectly.
Ingredient Notes
- Chicken Thighs – Use bone-in, skin-on chicken thighs. The bone helps keep the meat juicy during the 45-minute bake, and the skin crisps up beautifully.
- Extra-Virgin Olive Oil – This acts as the fat base for the marinade, helping to conduct the flavors into the meat and keeping it moist.
- Lemon Juice – Freshly squeezed lemon juice is best for the brightest flavor and acidity, which helps tenderize the chicken.
- Dijon Mustard – This acts as an emulsifier for the marinade and adds a savory, tangy depth that complements the lemon.
- Dried Herbs – Oregano and thyme are classic Greek herbs. Using dried herbs here is perfect as they hold up well during the baking process.
- Garlic – Fresh garlic cloves, minced, provide a punchy aromatic background that pairs perfectly with the citrus.
Add-ins and Substitutions
- Fresh Herbs – If you have fresh oregano or thyme on hand, you can use them. generally, you will need to use three times the amount of fresh herbs to match the potency of dried herbs.
- Spice It Up – For a little heat, you can add a pinch of red pepper flakes to the marinade.
- Citrus Zest – To intensify the lemon flavor without adding more liquid acid, grate some lemon zest into the marinade.
How to Make Greek Lemon Chicken
- Make the Marinade: In a small bowl, stir together the extra-virgin olive oil, lemon juice, minced garlic, dried oregano, dried thyme, Dijon mustard, kosher salt, and black pepper until well combined.
- Marinate the Chicken: Place the chicken thighs in a large bowl and pour the marinade over the top. Toss to coat ensures every piece is covered. Let it marinate in the fridge for 1 to 2 hours (you can go up to 8 hours for deeper flavor).
- Preheat: When ready to cook, preheat your oven to 350°F (180°C).
- Transfer to Dish: Place the marinated chicken thighs into a baking dish. Pour any remaining marinade from the bowl over the top of the chicken.
- Bake: Bake the chicken for 40 to 45 minutes. The chicken is done when it is fully cooked and registers 175°F (80°C) on an instant-read thermometer.
- Baste and Broil (Optional): You can baste the chicken with the pan juices a few times while it cooks to keep it moist. If you prefer extra crispy skin, turn on the top oven broiler for the last 2 to 3 minutes of cooking.
- Serve: Garnish with fresh lemon slices if serving for a dinner party or special occasion.
Pro Tip: Don’t skip the marinating time. Even just 1 hour allows the acid in the lemon juice to tenderize the meat and lets the salt penetrate the chicken, ensuring it is seasoned throughout, not just on the surface.
Recipe Tips
- Use a Thermometer: Chicken thighs are forgiving, but using an instant-read thermometer ensures safety and quality. You want an internal temperature of 175°F (80°C), which ensures the connective tissue has broken down enough to be tender.
- Watch the Broiler: If you choose to broil at the end, keep a very close eye on the oven. The oil and skin can go from golden to burnt very quickly.
- Room Temperature: If you have time, let the chicken sit on the counter for about 15 minutes after taking it out of the fridge before baking. This helps it cook more evenly.
FAQs
- Can I use boneless skinless thighs? You can, but they will cook faster than bone-in thighs. You will need to check the temperature earlier, likely around the 25-30 minute mark, to avoid drying them out.
- How long can I marinate this? You can marinate the chicken for up to 8 hours. Avoid going longer than that, as the acidity in the lemon juice can eventually make the texture of the meat mealy.
- Can I freeze the marinated chicken? Yes, you can combine the chicken and marinade in a freezer-safe bag and freeze it. Thaw it in the refrigerator overnight before baking as directed.
Serving Suggestions
- Potatoes: Roasted Greek potatoes with lemon and oregano are the traditional pairing for this dish.
- Salad: A fresh Greek salad with tomatoes, cucumbers, feta, and olives cuts through the richness of the chicken.
- Dip: Serve with a side of cool tzatziki sauce for dipping the chicken.
- Rice: A fluffy pilaf or lemon rice makes for a hearty side.
Make This Recipe in Advance
- Prep: You can whisk the marinade together and pour it over the chicken in the morning. Let it sit in the fridge while you work, so it is ready to bake for dinner.
- Storage: Leftover baked chicken can be stored in an airtight container in the refrigerator for 3 to 4 days.
- Reheating: Reheat in the oven at 350°F until warmed through to help re-crisp the skin, or microwave gently if you are in a rush.
Greek Lemon Chicken
- Total Time: 1 hour 55 minutes
- Yield: 8 chicken thighs 1x
Description
This Greek Lemon Chicken is vibrant, juicy, and packed with bright Mediterranean flavors. The combination of zesty lemon juice, aromatic garlic, and earthy herbs creates a marinade that infuses the chicken with incredible taste while keeping it tender. With crispy golden skin and meat that falls off the bone, this dish is perfect for a Sunday dinner or a special weeknight meal.
Ingredients
- 8 bone-in, skin-on chicken thighs
- 1/3 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 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 or jar, stir together the extra-virgin olive oil, fresh lemon juice, minced garlic, dried oregano, dried thyme, Dijon mustard, kosher salt, and black pepper until well combined.
Marinate the Chicken
Place the chicken thighs in a large bowl (or a large ziplock bag) and pour the marinade over the top. Toss well to ensure every piece is thoroughly coated. Let it marinate in the refrigerator for at least 1 hour, or up to 8 hours for deeper flavor.
Preheat
When you are ready to cook, preheat your oven to 350°F (180°C).
Transfer to Dish
Arrange the marinated chicken thighs in a single layer in a baking dish. Pour any remaining marinade from the bowl over the top of the chicken.
Bake
Place the dish in the preheated oven and bake for 40 to 45 minutes. The chicken is done when it is fully cooked and registers 175°F (80°C) on an instant-read thermometer.
Baste and Broil (Optional)
To keep the meat moist, baste the chicken with the pan juices halfway through cooking. If you prefer extra crispy skin, turn on the oven broiler for the last 2 to 3 minutes of cooking, watching closely to prevent burning.
Serve
Remove from the oven and let rest for 5 minutes. Garnish with fresh lemon slices and serve warm.
Notes
Room Temperature: If you have time, let the chicken sit on the counter for about 15 minutes after taking it out of the fridge before baking. This takes the chill off the meat and helps it cook more evenly.
Avoid Over-Marinating: While marinating is key for flavor, avoid letting the chicken sit in the acidic lemon mixture for longer than 8 hours, as the texture of the meat can become mealy.
Freezer Friendly: You can combine the raw chicken and the marinade in a freezer-safe bag and freeze it immediately. Thaw it in the refrigerator overnight before baking as directed.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 2 thighs
- Calories: 620
- Sugar: 0g
- Sodium: 1100mg
- Fat: 48g
- Saturated Fat: 11g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 185mg
Keywords: greek lemon chicken, baked chicken thighs, mediterranean diet recipes, crispy skin chicken, lemon garlic marinade, keto chicken dinner, gluten free main course
