Greek Lemon Chicken Recipe

Juicy, savory, and bright with zesty citrus, Greek Lemon Chicken is always my go-to when I want something easy, flavorful, and utterly satisfying. This simple recipe delivers golden-roasted chicken thighs in a tangy marinade that reminds me of my favorite taverna on a sun-drenched afternoon.

Ingredients You’ll Need

The magic of Greek Lemon Chicken is in its simplicity—every ingredient brings something special to the table. Don’t skip or substitute if you can help it; each one adds just the right touch of richness, tang, or aroma that makes this dish sing.

• Chicken thighs (bone-in): These stay lusciously moist and develop irresistible crispy skin while baking—bone-in really enhances the flavor.
• Extra-virgin olive oil: A good-quality olive oil helps carry the herbal flavors and keeps the chicken wonderfully juicy.
• Lemon juice: The star of Greek Lemon Chicken! Use fresh lemons for that true Mediterranean zing.
• Garlic: Minced cloves steep into the chicken, infusing the meat with bold, aromatic notes.
• Dried oregano: Earthy and fragrant, it’s a classic Greek herb that rounds out the marinade.
• Dried thyme: A gentle, floral background that complements both the lemon and the garlic perfectly.
• Dijon mustard: Adds subtle heat and extra depth, giving the marinade its silky, tangy backbone.
• Kosher salt: Essential for seasoning every bite, and its larger crystals help draw in the flavors during marination.
• Freshly ground black pepper: Adds a light, peppery kick that balances the bright citrus notes.

Variations

Don’t be afraid to make Greek Lemon Chicken your own! This recipe is endlessly flexible—swap, add, or tweak ingredients to suit your mood, dietary needs, or what’s in your pantry.

• Use Boneless Chicken: Boneless, skinless chicken thighs or breasts work well and cook a little faster if you prefer white meat or want to shave off some time.
• Add Fresh Herbs: Toss in chopped fresh parsley, dill, or even mint right before roasting to amp up the herbaceous flavor.
• Keto-Friendly Version: This recipe is naturally low-carb, but you can adjust the Dijon or mustard quantity if you want to cut back even further.
• Extra Veggies: Throw potatoes, red onions, or bell peppers into the baking dish for a one-pan meal that soaks up all the delicious juices.

How to Make Greek Lemon Chicken

Step 1: Prepare the Lemon-Herb Marinade

In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, minced garlic, dried oregano, dried thyme, Dijon mustard, kosher salt, and plenty of freshly ground black pepper. Watch as the mixture turns golden, creamy, and packed with aroma—the anticipation alone is enough to make your mouth water!

Step 2: Marinate the Chicken

Add the chicken thighs to a large mixing bowl and pour the marinade all over them. Use your hands to work the marinade into every nook and cranny, making sure each piece is coated beautifully. Pop the bowl in the fridge and let it soak for at least 1 hour (or up to 8 hours, if you want even deeper flavor).

Step 3: Arrange in the Baking Dish

When you’re ready to cook, preheat your oven to 350°F (180°C). Transfer the marinated chicken thighs to a baking dish in a single layer, making sure to pour any extra marinade right on top. Those juices are liquid gold that will keep your chicken juicy and flavorful as it bakes.

Step 4: Roast to Perfection

Bake the Greek Lemon Chicken for 40 to 45 minutes, or until the thighs are beautifully golden, the skin is crisp, and an instant-read thermometer in the thickest part reads at least 175°F (80°C). For skin so crispy you’ll want to sneak bites straight from the pan, broil for 2–3 minutes at the end.

Step 5: Rest and Serve

Let the chicken rest for about 5 minutes after baking to allow the juices to redistribute—this makes every bite irresistibly tender. If you’re feeling fancy, garnish with fresh lemon slices and a sprinkle of extra herbs!

How to Serve Greek Lemon Chicken

Garnishes

Add some extra flair before serving—sprinkle with chopped fresh parsley or dill, and nestle a few bright lemon slices or wedges around the chicken. Not only does this amp up that signature citrus aroma, but it also makes your platter look ready for a Greek feast!

Side Dishes

Greek Lemon Chicken pairs beautifully with roasted potatoes, simple rice pilaf, or warm pita for soaking up the luscious pan juices. I also love a crisp Greek salad or garlicky sautéed greens to add freshness alongside all that bold flavor.

Creative Ways to Present

If you’re hosting, arrange the chicken on a rustic wooden board, scatter with crumbled feta and olives, and serve family-style for a laid-back Mediterranean vibe. Or turn it into a build-your-own wrap bar with tzatziki, fresh toppings, and soft flatbread!

Make Ahead and Storage

Storing Leftovers

Let leftovers cool to room temperature, then store your Greek Lemon Chicken in an airtight container in the refrigerator. It keeps beautifully for up to three days—the flavors deepen overnight, making tomorrow’s lunch extra special.

Freezing

Freeze any leftover chicken in a sealed, freezer-safe container or bag for up to two months. For best results, freeze portions with a drizzle of pan juices to lock in moisture and taste.

Reheating

To reheat, place the chicken in a covered baking dish with a splash of water or extra lemon juice at 325°F until heated through. The microwave also works for a quick lunch, though the skin will lose its crunch (still delicious, though!).

FAQs

Final Thoughts

If you’re longing for sunshine and flavor, Greek Lemon Chicken is always the answer. I can’t wait for you to try it—one bite and you’ll be dreaming of the Mediterranean, too. Enjoy every delicious, lemony bite with the people you love!

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