View Gallery
1 photo
If I had to pick one chicken dish to make every single week, this would be it, no contest.
There’s something magical about the way the sunny lemon and those earthy herbs cling to the juicy chicken.
Ingredients Needed for the Recipe
This list is beautifully simple, and you might already have most of it in your pantry right now.
Each one plays a specific role in building that classic, irresistible flavor.
- Bone-in, Skin-on Chicken Thighs (8 pieces): The star of the show. The bone keeps the meat incredibly moist, while the skin crisps up into a golden, flavorful treasure.
- Extra-Virgin Olive Oil (⅓ cup): The rich, fruity base of the marinade that carries all the other flavors and helps the skin get gorgeous and brown.
- Fresh Lemon Juice (¼ cup): That essential bright, tangy punch that defines the dish. Fresh is key here, it makes all the difference.
- Garlic (4 cloves, minced): For that deep, aromatic savoriness you can’t do without.
- Dried Oregano (1 tablespoon) & Dried Thyme (2 teaspoons): The classic Greek herb duo. Dried herbs work better here, as they infuse the marinade perfectly without burning.
- Dijon Mustard (2 teaspoons): A little secret weapon! It doesn’t taste mustardy, but it emulsifies the marinade and adds a subtle depth.
- Kosher Salt (2 teaspoons) & Freshly Ground Black Pepper (1 teaspoon): To season everything thoroughly and make all those flavors pop.
The Heart of Mediterranean Cooking
For me, this recipe is more than just dinner, it’s a feeling.
It captures the essence of Mediterranean cooking—fresh, vibrant ingredients combined in a way that’s both simple and profoundly satisfying.
How to make Greek Lemon Chicken?
Don’t let the incredible flavor fool you, the process is wonderfully straightforward.
Just a few easy steps stand between you and a truly spectacular meal.
Step 1 – Whisk Together the Marinade
Grab a small bowl and add your olive oil, lemon juice, minced garlic, oregano, thyme, Dijon mustard, salt, and pepper.
Now just give it a really good whisk until it looks like a cohesive, fragrant, creamy-looking sauce. That’s it, the powerhouse is ready.
Step 2 – Marinate the Chicken
Place your chicken thighs in a large bowl or a reusable zip-top bag.
Pour every last drop of that glorious marinade over them, then use your hands to toss and massage it in, making sure each piece is fully coated and happy. Tuck it all in the fridge for 1 to 2 hours.
Finding Your Perfect Side Dish
While the chicken marinates, let’s talk about what to serve with it.
The beauty of this chicken is how well it plays with others, from light salads to hearty grains.
- For a fresh contrast, a classic Greek salad with tomatoes, cucumber, and feta is perfect.
- To soak up the amazing juices, try a simple lemon-herb rice or some garlic roasted potatoes.
- Keep it light and green with sautéed spinach or quick air-fryer green beans.
Step 3 – Arrange and Bake
Preheat your oven to 350°F (180°C). Take your marinated chicken and place the pieces in a baking dish, skin side up.
Pour any marinade left in the bowl right over the top—this becomes your cooking sauce. Don’t waste a bit of that flavor.
Step 4 – Cook to Golden Perfection
Slide the dish into the oven and bake for 40 to 45 minutes. The chicken is done when it registers 175°F (80°C) on an instant-read thermometer.
For the crispiest, most crackling skin, hit it with the broiler for just the final 2-3 minutes. Keep a close eye on it, it happens fast!
Tips
A few little insights from my kitchen to yours can make your results even better.
They’re small tweaks that have a big impact on the final dish.
- Marinating Time Matters: 1 to 2 hours is the sweet spot. While you can go up to 8, avoid marinating longer than that because the lemon juice will start to break down the chicken too much, giving it an odd texture.
- Trust the Dried Herbs: I know fresh herbs are lovely, but for this marinade, dried oregano and thyme are actually better. They release their flavor slowly during the marinating and cooking process, creating a more infused, authentic taste.
- Broiler for the Win: That quick blast under the broiler is non-negotiable if you love crispy skin. It transforms the top from simply baked to professionally blistered and golden.
Storing and Savoring Later
This recipe makes fantastic leftovers, which is almost as good as eating it fresh.
Here’s how to keep it tasting great for days, or even weeks.
Let the chicken cool, then store it in an airtight container in the fridge for 4 to 5 days.
You can also freeze it for up to 3 months—thaw in the fridge overnight before reheating.
To reheat, a microwave works in a pinch (add a splash of water to keep it moist), but popping it in a warm oven until heated through is my preferred method.
Making It Your Own: Simple Variations
Once you master the base recipe, feel free to play around a little.
Cooking is personal, and these ideas can help you tailor it to your taste.
For an extra lemon kick, stir a tablespoon of lemon zest into the marinade.
If you only have chicken breasts, use this same marinade but follow baking guidelines for breasts to avoid drying them out.
You can even turn this into a complete sheet-pan meal by adding chunks of zucchini, bell peppers, and red onion to the dish for the last 25 minutes of baking.
Greek Lemon Chicken Recipe
Description
This lemon chicken recipe is all about juicy, tender, and golden-baked chicken thighs coated with the best lemon-herb Greek marinade. It’s quick to prep, easy to cook, and the results are fantastic! If there is one chicken recipe I could live off of, it’s this Greek lemon chicken. Perfect for weeknights or entertaining, it brings bold Mediterranean flavors with minimal effort.
ingredients
Instructions
-
Make the marinade
In a small bowl, stir together the 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 them. Use your hands to coat evenly. Cover and refrigerate for 1 to 2 hours (do not exceed 3 hours due to acidity). -
Preheat and arrange
Preheat your oven to 350°F (180°C). Transfer the marinated chicken thighs to a baking dish, skin side up. Pour any remaining marinade over the top. -
Bake the chicken
Bake for 40 to 45 minutes, or until the internal temperature reaches 175°F (80°C). For extra crispy skin, broil on high for the last 2–3 minutes, watching closely to prevent burning. -
Rest and serve
Let the chicken rest for 5 minutes before serving. Optionally garnish with fresh lemon slices or chopped parsley.
Nutrition Facts
Servings 4
Serving Size 1 thigh
- Amount Per Serving
- Calories 380kcal
- % Daily Value *
- Total Fat 25gg39%
- Saturated Fat 6gg30%
- Trans Fat 0gg
- Cholesterol 135mgmg45%
- Sodium 620mgmg26%
- Potassium 420mgmg12%
- Total Carbohydrate 3gg1%
- Dietary Fiber 0gg0%
- Sugars 1gg
- Protein 34gg68%
- Calcium 35 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Marinating tip: Do not marinate longer than 3 hours—acidic lemon juice can start to “cook” the chicken and alter the texture.
- Serving ideas: Pair with lemon herb rice, Greek salad, garlic roasted potatoes, or air fryer green beans for a complete Mediterranean meal.
- Storage: Store leftovers in an airtight container in the fridge for 4–5 days or freeze for up to 3 months.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes! Use the same marinade, but reduce baking time to 20–25 minutes at 350°F (180°C) to avoid drying out the chicken breasts.
Can this be grilled instead of baked?
Absolutely. Grill over medium-high heat for 6–7 minutes per side, or until internal temperature reaches 175°F (80°C). Baste with extra marinade while grilling (but only before flipping to avoid cross-contamination).