Greek Lemon Chicken: Easy Dinner Recipe
Effortless Weeknight Dinner Chicken.
Juicy, tender chicken thighs marinated in a vibrant mix of lemon, garlic, and herbs. An incredibly easy and flavorful dinner.
I remember my first trip to Greece. The air smelled of salt and herbs. One afternoon, we stopped at a tiny taverna with blue chairs, and I had the most incredible lemon chicken. It was so simple, but perfect. I’ve spent years trying to capture that feeling, that taste. This recipe is the closest I’ve come. It’s my little piece of the Aegean, right here in my own kitchen.
Why This Recipe Feels Like a Hug
- •That bright, sunny flavor from fresh lemon.
- •The chicken comes out incredibly juicy every time.
- •It makes the whole house smell absolutely amazing.
- •So simple, but feels special enough for guests.
- •A one-pan meal means less time cleaning up.
Wow. Just wow. My family devoured this. The chicken was so juicy, and the marinade is a game-changer. I honestly couldn’t believe how easy it was to put together. This is officially in our weekly rotation!
Essential Ingredient Guide
- Chicken Thighs: I really prefer bone-in, skin-on thighs for this. The bone adds so much flavor and the skin gets wonderfully crispy. It's much more forgiving than chicken breast.
- Fresh Lemons: Please, use fresh lemons. The bottled juice just doesn't compare. Using both the zest and the juice gives you a full, bright lemon flavor that’s not too sharp.
- Good Olive Oil: Since the marinade is so simple, a good quality extra virgin olive oil really shines here. It adds a lovely, slightly fruity backdrop to the herbs and lemon.
- Dried Oregano: This is the heart of Greek cooking for me. If you can find Greek oregano, it has a beautiful, earthy flavor that makes all the difference.
Complete Cooking Process
- Find a nice medium-sized bowl.
- Zest your lemons first, then juice them. It’s so much easier that way.
- Add the olive oil, minced garlic, herbs, salt, and pepper.
- Give it all a good whisk until it comes together. The smell is just wonderful.
- Always pat your chicken dry. It’s a small step that makes a big difference for crispy skin.
- Pour that beautiful marinade all over the chicken. Use your hands to really work it in.
- Let it sit for a bit. Honestly, even 30 minutes makes a difference, but longer is even better if you have time.
- Lay the chicken out in a single layer in your baking dish. Don’t crowd the pan.
- Tuck some lemon slices in between the pieces. They caramelize and taste so good.
- Roast until the skin is deep golden brown. Let your eyes and nose tell you when it’s ready.
- The hardest part is letting it rest. But it's worth it for the juiciest chicken.
A Few Common Questions
→Can I use chicken breasts instead of thighs?
You absolutely can. I would use boneless, skinless breasts and reduce the cooking time to about 20-25 minutes, or until they're cooked through. They won't be quite as juicy, but still delicious.
→Can I grill this chicken?
Oh, yes. This marinade is perfect for grilling. Grill over medium-high heat for about 6-8 minutes per side, depending on the thickness of your chicken.
→What should I serve with Greek lemon chicken?
My favorite is to roast some potatoes right in the pan with the chicken. It’s also lovely with a simple rice pilaf, a fresh Greek salad, or some warm pita bread to soak up the pan juices.
→How long should I marinate the chicken?
A minimum of 30 minutes is good, but if you can let it sit for 2 to 4 hours in the fridge, the flavors will penetrate more deeply. I wouldn't go longer than overnight, as the lemon juice can start to change the texture of the meat.
Greek Lemon Chicken: Easy Dinner Recipe
Make this easy and delicious Greek lemon chicken recipe. Juicy, tender chicken thighs in a flavorful lemon herb marinade. Perfect for dinner.
Timing
Prep Time
15 minutes
Cook Time
40-45 minutes
Total Time
1 hour
Recipe Details
Ingredients
For the Chicken & Marinade
- 012 lbs bone-in, skin-on chicken thighs (about 4-6 thighs)
- 021/4 cup extra virgin olive oil
- 031/4 cup fresh lemon juice (from 2 lemons)
- 041 tablespoon lemon zest
- 054-5 cloves garlic, minced
- 062 teaspoons dried oregano
- 071 teaspoon dried thyme
- 081 teaspoon salt
- 091/2 teaspoon black pepper
- 101 lemon, sliced for roasting
For Garnish
- 01Fresh parsley, chopped
- 02Lemon wedges for serving
Instructions
In a medium bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper. This is your marinade.
Pat the chicken thighs completely dry with paper towels. This helps the skin get nice and crispy.
Place the chicken in a large bowl or a zip-top bag. Pour the marinade over the chicken, making sure to coat each piece evenly. Let it marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
Preheat your oven to 400°F (200°C).
Arrange the marinated chicken thighs in a single layer in a baking dish or on a rimmed baking sheet. Tuck the lemon slices around the chicken.
Roast for 40-45 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the skin is golden brown and crispy.
Let the chicken rest for 5-10 minutes before serving. This keeps it nice and juicy.
Garnish with fresh parsley and serve with extra lemon wedges on the side. Enjoy!
Notes & Tips
- 1For a complete one-pan meal, add 1 lb of quartered baby potatoes and one sliced red onion to the pan. Toss them with a little olive oil before adding the chicken on top.
- 2If your chicken skin isn't as brown as you'd like, you can place it under the broiler for 1-2 minutes at the end. Watch it carefully!
- 3Feel free to add other herbs like rosemary or a pinch of red pepper flakes for a little heat.
Tools You'll Need
- •Don't skip the marinating time; it’s essential for flavor.
- •Patting the chicken skin very dry with paper towels is the secret to getting it crispy.
- •Let the chicken rest for 5-10 minutes after roasting before you cut into it. This keeps all the juices inside.
- •Baste the chicken with the pan juices halfway through cooking for extra flavor.