Baked Greek Lemon Chicken is a flavorful and aromatic dish that combines tender chicken thighs with a zesty lemon and herb marinade. This recipe is a staple in Mediterranean cuisine, known for its simplicity and vibrant flavors. The combination of lemon juice, garlic, and herbs infuses the chicken with a refreshing taste, making it a perfect main course for any occasion.

Why You’ll Love This Recipe
Bold Flavors: The marinade, rich in lemon juice, garlic, and herbs, imparts a tangy and savory flavor to the chicken.

Simple Preparation: With straightforward steps and readily available ingredients, this dish is easy to prepare.

Versatile Serving Options: Pairs well with a variety of sides, such as roasted vegetables, rice, or salads.

Healthy Choice: Utilizes lean protein and heart-healthy olive oil, aligning with Mediterranean dietary principles.

Make-Ahead Friendly: The chicken can be marinated in advance, allowing for convenient meal planning.

Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

8 boneless, skinless chicken thighs

Juice of 2 lemons

¼ cup olive oil

4 cloves garlic, minced
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3 teaspoons Dijon mustard
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3 teaspoons dried oregano
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2 teaspoons dried thyme
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1 teaspoon dried dill
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1 teaspoon paprika
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2–3 teaspoons salt
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1 teaspoon black pepper
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Directions
Prepare the Marinade: In a small bowl, whisk together the lemon juice, olive oil, minced garlic, Dijon mustard, dried oregano, dried thyme, dried dill, paprika, salt, and black pepper until well combined.
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Marinate the Chicken: Place the chicken thighs in a large bowl or a resealable plastic bag. Pour the marinade over the chicken, ensuring each piece is thoroughly coated. Cover the bowl or seal the bag and refrigerate for at least 2 hours, preferably up to 6 hours, to allow the flavors to penetrate the meat.

Preheat the Oven: Preheat your oven to 350°F (175°C).

Arrange the Chicken: Transfer the marinated chicken thighs to a large baking dish, arranging them in a single layer. Pour any remaining marinade over the top of the chicken.

Bake: Place the baking dish in the preheated oven and bake for 40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). For a more golden appearance, broil the chicken for an additional 2–3 minutes at the end of the baking time.

Rest and Serve: Remove the chicken from the oven and let it rest for 5 minutes before serving. This allows the juices to redistribute, ensuring moist and flavorful meat.

Servings and Timing
Servings: 8

Preparation Time: 10 minutes
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Marinating Time: 2–6 hours
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Cooking Time: 40 minutes

Total Time: Approximately 3 hours (including marinating)

Variations
Add Vegetables: Include sliced bell peppers, zucchini, or cherry tomatoes in the baking dish for a complete one-pan meal.

Use Different Cuts: Substitute chicken thighs with drumsticks or bone-in breasts, adjusting the cooking time as necessary.

Spice It Up: Add a pinch of red pepper flakes or cayenne pepper to the marinade for a spicier version.

Herb Substitutions: Experiment with fresh herbs like rosemary or basil for a different flavor profile.

Storage/Reheating
Refrigeration: Store leftover chicken in an airtight container in the refrigerator for up to 3 days.

Freezing: Freeze cooked chicken in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.

Reheating: Reheat in a 350°F (175°C) oven for 10–15 minutes or until warmed through. Alternatively, microwave on medium power in 1-minute intervals until heated.

FAQs
Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used, but they may require a shorter cooking time to prevent drying out.

Is it necessary to marinate the chicken for 2–6 hours?
Marinating for at least 2 hours is recommended to allow the flavors to infuse the chicken. However, if time is limited, even 30 minutes can impart some flavor.

Can I grill the chicken instead of baking?
Absolutely. Grill the marinated chicken over medium heat for 6–8 minutes per side, or until the internal temperature reaches 165°F (74°C).

What sides pair well with this dish?
Consider serving with roasted vegetables, a Greek salad, rice pilaf, or warm pita bread.

Can I prepare the marinade in advance?
Yes, the marinade can be prepared up to 2 days in advance and stored in the refrigerator.

How do I know when the chicken is fully cooked?
Use a meat thermometer to ensure the internal temperature has reached 165°F (74°C).

Can I add potatoes to the baking dish?
Yes, adding quartered potatoes can make this a complete one-pan meal. Ensure they are cut into small pieces to cook evenly with the chicken.

Is this recipe suitable for meal prep?
Yes, the cooked chicken can be stored and reheated for meals throughout the week.

Can I use fresh herbs instead of dried?
Certainly. Use three times the amount of fresh herbs as the dried equivalents for optimal flavor.

What can I do with leftover marinade?
For food safety, discard any marinade that has come into contact with raw chicken.

Conclusion
Baked Greek Lemon Chicken is a delightful dish that brings the vibrant flavors of the Mediterranean to your table. Its simple preparation and bold taste make it a favorite for both weeknight dinners and special occasions. Whether served with traditional sides or incorporated into a larger meal, this recipe is sure to impress and satisfy.

Baked Greek Lemon Chicken

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Author: Olivia
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4-servings
Category: Main Course
Method: Baking

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Description

This Baked Greek Lemon Chicken recipe is bursting with bright Mediterranean flavors from fresh lemon juice, garlic, and Dijon mustard. Tender, juicy chicken thighs baked to perfection make this a simple, delicious dish you’ll make again and again.

Ingredients

8 boneless, skinless chicken thighs
Juice of 2 lemons
1/4 cup olive oil
4 cloves garlic, minced
3 teaspoons Dijon mustard
1 teaspoon dried oregano
Salt and pepper to taste
Optional garnish: fresh parsley, lemon slices

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Instructions

Preheat oven to 400°F (200°C).
In a small bowl, whisk together lemon juice, olive oil, garlic, Dijon mustard, oregano, salt, and pepper.
Place chicken thighs in a large bowl or zip-top bag and pour the marinade over them. Toss to coat well and marinate for at least 30 minutes (or up to overnight in the fridge).
Transfer chicken and marinade to a baking dish.
Bake for 30–35 minutes or until chicken is cooked through and juices run clear.
Broil for 2–3 minutes at the end for a golden top, if desired.
Garnish with fresh parsley and lemon slices before serving.