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