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.

Notes

Pairs beautifully with roasted potatoes, rice, or a Greek salad.
Chicken breasts can be used instead, but adjust cooking time accordingly.
Marinating longer deepens the flavor.