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Lemon Greek chicken arranged on a serving platter with fresh parsley.
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Greek Lemon Chicken

Greek lemon chicken made with boneless chicken thighs or breasts in a lemon, garlic, olive oil, rosemary, thyme, and oregano marinade. Bake it in the oven or grill it, then spoon the pan juices over the chicken before serving.
Prep Time10 minutes
Cook Time28 minutes
Marinating Time30 minutes
Total Time1 hour 8 minutes
Course: Main Dish
Cuisine: Greek
Keyword: baked greek chicken, greek lemon chicken
Servings: 6 servings
Author: Dahn Boquist

Ingredients

For the Marinade

  • ½ cup extra virgin olive oil
  • ⅓ cup fresh lemon juice
  • zest from 1 lemon
  • 6 garlic cloves minced
  • 2 tablespoons chopped fresh rosemary or 2 teaspoons dried rosemary
  • 2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon red pepper flakes optional

Chicken

  • 2 pounds boneless skinless chicken thighs or boneless, skinless chicken breasts
  • fresh chopped parsley for garnish

Instructions

  • In a large bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, rosemary, thyme, oregano, salt, pepper, and red pepper flakes.
    Fresh herbs, lemon, garlic, and olive oil for Greek lemon chicken.
  • Add the chicken and turn to coat well. The marinade may seem like a small amount, but it coats the chicken well. Cover and refrigerate for at least 30 minutes, or for the best flavor, 2 to 8 hours.
    Chicken coated in lemon Greek marinade in a mixing bowl.
  • Heat the oven to 425°F and lightly grease a large baking dish or a sheet pan.
  • Arrange the chicken in a single layer. If it looks like there isn't much marinade left, don't worry, the chilled olive oil thickens and coats the chicken. Scrape any herbs, garlic, and remaining marinade over the chicken before baking.
    Whisked lemon herb marinade for Greek chicken.
  • Bake for 22 to 28 minutes, or until the thickest pieces reach an internal temperature of 175°F. If using chicken breasts, begin checking for doneness around 18 minutes and cook until they reach 165°F. If you'd like a little more color, broil the chicken for 2 to 3 minutes at the end of cooking, watching closely so the garlic and herbs don't burn.
    Greek lemon chicken ingredients with chicken thighs, lemon, garlic, and herbs.
  • Let the chicken rest for 5 to 10 minutes. Spoon the warm pan juices over the chicken and sprinkle with fresh parsley before serving.

Notes

Swap the cut: Boneless, skinless chicken breasts work well in place of the thighs. Pound them to an even thickness so they cook evenly.
Marinate longer if you can: Thirty minutes adds good flavor, but 2 to 8 hours gives the lemon, garlic, and herbs more time to penetrate the chicken.
Leave some space: Arrange the chicken in a single layer with a little space between each piece. Crowding the pan causes the chicken to steam instead of brown.
Cook it on the grill: Grill over medium-high heat for 5 to 7 minutes per side, or until the internal temperature reaches 175°F for thighs or 165°F for breasts.
Don't waste the juices: Spoon the pan juices over the chicken before serving, or use them for dipping crusty bread.
Store leftovers: Refrigerate in an airtight container for up to 4 days.

Nutrition

Serving: 1serving | Calories: 390kcal | Carbohydrates: 2g | Protein: 29g | Fat: 29g | Saturated Fat: 6g | Cholesterol: 145mg | Sodium: 470mg
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