Bright, zesty, and bursting with Mediterranean flavor, this Baked Greek Lemon Chicken is just the thing to wake up your dinner routine. With a simple marinade of lemon, garlic, and herbs, this chicken bakes up tender, juicy, and incredibly delicious!
This is one of those effortless meals that feels special every time you make it.
Baked Greek Lemon Chicken
Chicken thighs are one of my favorite cuts, especially for baking. They're nearly foolproof. They stay juicy and flavorful every time! They are perfect for soaking up the delicious Greek-inspired flavors in this recipe.
The marinade is where the magic really happens. I keep it simple with freshly squeezed lemon juice, fresh garlic, Dijon mustard, and a handful of dried herbs. I love how quickly the chicken absorbs all the flavors. Even a short marinade makes a big impact.
There's something about the mix of lemon, garlic, and herbs that always wins me over. It's simple but full of flavor, making it the kind of recipe I always return to. Serve for a busy weeknight or a special dinner.
Greek chicken ingredients
- Chicken - Use bone-in, skin-on chicken thighs for the most flavor. You could also use boneless chicken breasts, but you will need to adjust the baking time.
- Lemon - Adds extra flavor and juiciness to the chicken. Use freshly squeezed lemon juice.
- Olive Oil - Adds flavor and helps keep the chicken juicy.
- Garlic - This recipe calls for 4 cloves of garlic for maximum flavor. You can always use more or less garlic, depending on your taste.
- Seasoning - Dried oregano, thyme, parsley, basil, and rosemary give the chicken a Mediterranean flavor.
- Dijon Mustard - Adds additional flavor. You could also use a coarse whole-grain mustard.
Making baked Greek chicken
In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.
- Trim excess skin and fat off of chicken thighs.
- Make the marinade by combining olive oil, lemon juice, herbs, and Dijon mustard together.
- Place chicken thighs in a zip-top bag or other container. Pour the marinade over the thighs. Close the bag and rotate or shake gently to fully cover the thighs with the marinade.
- Place in refrigerator for at least 30 minutes. If possible, rotate bag at least once.
- Preheat oven to 400°F.
- Place chicken and the marinade in an 8x8 inch baking dish.
- Bake for 30-35 minutes until chicken is fully cooked and has reached 165°F. Baste once with marinade in pan halfway through cooking time.
- Place under a broiler for 2-4 minutes to crisp the chicken.
- Remove from oven and allow chicken to rest for 5 minutes before serving.
- Serve extra marinade from the baking dish on the side.
Recipe tips
- Be certain to trim off any excess skin. You don't want any skin wrapped around the underside of the chicken or it will become soggy.
- Use a meat thermometer to measure the internal temperature of the chicken. Chicken thighs are best cooked to 185°F.
- Allow chicken to rest for at least 5 minutes before serving. This allows all the juices to be redistributed back into the meat, which helps keep the meat juicy.
- Placing under the broiler at the end is optional. It does help crisp up the skin. Keep a close eye on it, because it can burn quickly.
Frequently asked questions
You want at least 30 minutes to allow the chicken to become seasoned. A longer marinade will allow the chicken to absorb even more of the flavors. Do not marinate for longer than 24 hours.
Cooled chicken should be covered, refrigerated, and used within 3-4 days.
Serving suggestions
- Garlic Green Beans
- Homemade Rice a Roni
- Green Salad with Lemon Vinaigrette
More delicious recipes using chicken thighs
- Honey Baked Chicken Thighs
- Crispy Cast Iron Chicken
- Baked Chicken and Rice
- Apricot Chicken
- Chicken Sheet Pan Dinner
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious chicken recipes!
Baked Greek Chicken
Equipment
- Measuring Spoons
Ingredients
- 6 chicken thighs
- ⅓ cup olive oil
- ¼ cup lemon juice (freshly squeezed)
- 4 cloves garlic (minced)
- 2 teaspoons Dijon mustard
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon dried rosemary
- 1 teaspoon salt
- ½ teaspoon pepper
- lemon slices (optional, for garnish)
Instructions
- Trim excess skin and fat off of chicken thighs.6 chicken thighs
- Make marinade by combining olive oil, lemon juice, dijon mustard, herbs and salt together.⅓ cup olive oil, ¼ cup lemon juice, 4 cloves garlic, 2 teaspoons Dijon mustard, 2 teaspoons dried oregano, 1 teaspoon dried thyme, 1 teaspoon dried parsley, ½ teaspoon dried rosemary, 1 teaspoon salt, ½ teaspoon pepper
- Place chicken thighs in a zip-top bag or other container. Pour marinade over thighs. Close bag and shake gently to fully cover thighs with the marinade.
- Place in refrigerator for at least 30 minutes. If possible, rotate bag at least once.
- Preheat oven to 400°F.
- Place chicken and the marinade in an 8x8 inch baking dish.
- Bake for 35-40 minutes until chicken is fully cooked and has reached 185-190°F. Baste once with marinade in the pan halfway through cooking time.
- Place under a broiler for 2-4 minutes to crisp the chicken.
- Remove from oven and allow chicken to rest for 5 minutes before serving.
- Serve extra marinade from the baking dish on the side.
- Serve chicken with lemon slices for garnish.
Notes
-
- Be certain to trim off any excess skin. You don't want any skin wrapped around the underside of the chicken or it will become soggy.
-
- Use a meat thermometer to measure the internal temperature of the chicken. Chicken thighs are best cook to 185 - 190°F.
-
- Allow chicken to rest for at least 5 minutes before serving. This allows all the juices to be redistributed back into the meat, which helps keep the meat juicy.
-
- Placing under the broiler at the end is optional. It does help crisp up the skin. Keep a close eye on it, because it can burn quickly.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Nutrition
Recipe inspired by Downshiftology.
Julia Fore says
This is outstanding! A lot of marinades are too strong.
Kathy says
Thanks so much! I'm glad you enjoyed it! 🙂