Greek lemon chicken thighs are juicy and full of zesty flavor, making them a tasty and easy meal. The lemony marinade gives the chicken a bright and delicious kick that everyone will love.
Greek food is vibrant and packed with flavor! Enjoy authentic dishes like gyros, Souvlaki, Greek salad, and pasta salad for a true taste of Greece.
Why You'll Love This Greek Lemon Chicken
💖 I love this healthy recipe because it's a perfect blend of tangy, savory, and aromatic flavors.
💖 The lemon juice adds a bright freshness, while the herbs and garlic create a rich, comforting taste. It's a simple one-pan dinner to make, low-carb and incredibly satisfying, and always feels like a healthy, wholesome meal. Plus, the crispy skin and juicy, tender meat make it irresistible!
Benefits of Marinating Chicken With Lemon
Marinating chicken with lemon juice makes it tender and juicy by breaking down proteins and locking in moisture. It also adds a bright, zesty flavor that makes the chicken taste better.
🍋 For Dessert: Lemon Poppy Seed Cookies
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Lemon Chicken Ingredients
- Chicken - bone-in, skin-on chicken thighs are perfect for this dish, giving you juicy meat and crispy skin. If your chicken is frozen, be sure to thaw it in the fridge overnight.
- Extra-virgin olive oil and fresh lemon juice - for the marinade’s base, adds richness and tanginess. For extra lemony goodness, you can also use lemon zest or place lemon slices on top before baking.
- Seasonings - dried oregano, dried thyme, minced garlic, kosher salt, and freshly ground black pepper bring a burst of Mediterranean flavor. Using dried herbs here helps keep the flavor consistent throughout the marinade.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make This Greek Lemon Chicken
- Make the Marinade: In a small bowl, mix together the oil, lemon juice, garlic, oregano, thyme, mustard, salt, and pepper.
- Marinate the Chicken: Put the chicken thighs in a big bowl and pour the marinade over them. Let the chicken sit in the fridge for at least 1 to 2 hours, or up to 8 hours.
- Prepare for Baking: Heat the oven to 350°F (180°C). Put the marinated chicken into a baking dish and pour any leftover marinade on top. You can use 8 or 9-inch baking dish that can hold about 2 quarts.
- Bake the Chicken: Bake the chicken for 40 to 45 minutes, or until it reaches 175°F (80°C) with a meat thermometer. You can baste the chicken with its juices a few times while it cooks.
- For extra crispy skin, turn on the top oven broiler for the last 3 minutes. If you’re serving it for a dinner party, you can add lemon slices and parsley for decoration.
🇬🇷 Want more Greek recipes? Try our lemon Greek potatoes, Greek bowls with turkey, Mediterranean chicken thighs, Feta Rolls, and pasta salad next.
Tips and For the Best Greek Lemon Chicken
- Use bone-in, skin-on chicken thighs for the juiciest and most tender results. If using chicken breasts, cut them evenly to ensure they cook evenly.
- Marinate the chicken for at least 1-2 hourd BUT 4 hours is even better to make the flavors even stronger. The longer it sits, the better it tastes!
- Fresh garlic adds a big flavor boost, so try to use it if you can. It’s worth it!
- For a full Mediterranean meal, serve the chicken with hummus, naan, or a Greek salad.
- Sear First for Crispier Skin - Start by searing the chicken thighs in a hot pan before baking.
- Baste the Chicken - While baking, occasionally spoon the pan juices over the chicken to keep it moist and full of flavor.
- Let It Rest - After cooking, let the chicken rest for a few minutes before cutting into it. This helps the juices redistribute, keeping the meat tender and juicy.
- Use Leftovers for Salads or Wraps - Slice leftover chicken and use it in Greek salads, wraps, or even as a pizza topping for an easy next-day meal.
What to Serve with Greek Lemon Chicken
Greek lemon chicken goes great with roasted potatoes, Mediterranean salad, chickpea salad, Mediterranean pasta salad, tzatziki sauce, or rice, pearl barley and orzo.
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How To Store and Reheat Greek Lemon Chicken
- To Store. Keep your chicken in the fridge for up to 4 or 5 days. That way, you can enjoy it in meals throughout the week.
- To Freeze. Put any leftovers in a container that's safe for the freezer. You can keep them there for up to 3 months. When you’re ready to eat them, move them to the fridge a day before so they can thaw out.
- To Reheat. Chicken thighs are great because they don’t dry out easily when you reheat them. To keep them moist, try adding a bit of water on top or placing a damp paper towel over them before you microwave.
Substitutions and Variations
This Greek lemon chicken is delicious as-is, but you can mix it up with different ingredients to suit your taste.
🥩 Protein: If you want to switch things up, you can use boneless, skinless chicken thighs, chicken breasts, or even pork chops instead of bone-in chicken thighs. Just keep in mind that the cooking times might vary depending on the cut of meat you choose.
🌿 Herbs: To add more freshness and depth to the dish, consider mixing in fresh herbs with the marinade. Dill, rosemary, basil, or even mint would make great additions.
🍊 Citrus: While lemon is a classic choice, you could experiment with other citrus flavors. Try using lime, orange, or even a combination of different citrus fruits for a unique twist.
🌶️ Spices: If you enjoy a bit of heat, add some red pepper flakes or cayenne pepper to the marinade. For a smoky, earthy flavor, a dash of smoked paprika or ground cumin would be a great addition.
🫒 Toppings: Elevate your chicken by adding toppings like crumbled feta cheese, sliced kalamata olives, or sun-dried tomatoes after baking. You can also drizzle some tzatziki sauce or a bit more lemon juice for extra zing.
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Recipe Card
Greek Lemon Chicken
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INGREDIENTS
- 4 bone-in skin-on chicken thighs, about 1 pound
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 2 garlic gloves minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt, or to taste
- ½ teaspoon freshly ground black pepper
- Parsley, freshly chopped for garnish
INSTRUCTIONS
- Make the Marinade: In a small bowl, mix together the oil, lemon juice, garlic, oregano, thyme, mustard, salt, and pepper.3 tablespoons extra-virgin olive oil, 2 tablespoons lemon juice, 2 garlic gloves minced, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon Dijon mustard, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper
- Marinate the Chicken: Put the chicken thighs in a big bowl and pour the marinade over them. Let the chicken sit in the fridge for at least 1 to 2 hours, or up to 8 hours.4 bone-in skin-on chicken thighs
- Prepare for Baking: Heat the oven to 350°F (180°C). Put the marinated chicken into a baking dish and pour any leftover marinade on top.
- Bake the Chicken: Bake the chicken for 40 to 45 minutes, or until it reaches 175°F (80°C) with a meat thermometer. You can baste the chicken with its juices a few times while it cooks. For extra crispy skin, turn on the top oven broiler for the last 3 minutes. If you’re serving it for a dinner party, you can add lemon slices and parsley for decoration.Parsley
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NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Greek Lemon Chicken: Frequently Asked Questions
To keep lemon chicken from tasting bitter, use fresh lemon juice, strain out the seeds, and add a little sweetness like honey or some olive oil.
Also, add the lemon juice or slices near the end of cooking to avoid burning.
You can marinate chicken in lemon juice for up to 2-4 hours.
While the acid in the lemon juice helps tenderize the chicken and infuses it with flavor, marinating for too long (more than 4 hours) can cause the chicken to become tough or mushy.
Lemon juice can make chicken softer by breaking down its proteins, which is why it’s often used in marinades.
However, if left too long, it can have the opposite effect, making the chicken tough.
Julia
Incredibly easy and healthy one pan dinner - you'll love this Greek Lemon Chicken!