Baked Greek Lemon Chicken

Greek Lemon Chicken is the kind of dish that hits all the right notes—bright, savory, and bursting with Mediterranean flair. This recipe captures the essence of Greek home cooking: fresh ingredients, bold flavors, and a hands-off approach that lets the oven do most of the work. It’s a reliable go-to whether you’re hosting a dinner party or craving a wholesome, flavorful meal.

The magic lies in the marinade, a zesty combination of lemon juice, fragrant garlic, and earthy herbs like oregano and thyme. This not only tenderizes the chicken but also infuses it with unmistakable Greek character. As it bakes, the skin crisps up beautifully while the inside stays juicy and flavorful, thanks to the high-heat roasting technique.

Adding red onions or potatoes to the roasting pan transforms this into a one-pan wonder. The vegetables soak up the tangy, herbed juices, creating a side dish that’s just as good as the main attraction. Whether served over rice, tucked into warm pita, or alongside a classic Greek salad, this dish adapts to any occasion.

What makes this recipe truly magical is how effortless it is. With minimal prep and everyday ingredients, you can deliver a dish that feels both rustic and refined. It’s perfect for weeknights when time is short, yet it has enough flair to impress at the table.

---

Servings: 4
Total Time: 45 minutes
Prep Time: 10 minutes
Marinating (optional): 10–15 minutes
Cook Time: 35–40 minutes

Ingredients

• 4 bone-in, skin-on chicken thighs or legs
• 3 tablespoons olive oil
• Juice of 2 lemons
• 1 tablespoon lemon zest
• 4 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme or rosemary (optional)
• Salt and freshly ground black pepper, to taste
• Fresh chopped parsley, for garnish
• (Optional): Sliced red onions or potatoes, for roasting with the chicken

Instructions

1. Preheat the Oven: Set your oven to 400°F (200°C).
2. Mix the Marinade: In a small bowl, combine olive oil, lemon juice, zest, minced garlic, oregano, thyme (if using), salt, and pepper.
3. Marinate the Chicken: Place chicken thighs or legs in a baking dish. Pour the marinade over the chicken and toss to coat. If time permits, let it sit for 10–15 minutes.
4. Roast: Arrange the chicken skin-side up. Add red onions or potatoes to the dish if desired. Roast in the preheated oven for 35–40 minutes or until the skin is golden and the chicken is cooked through (internal temp should reach 165°F / 74°C).
5. Broil (Optional): For crispier skin, broil on high for the last 3–5 minutes.
6. Serve: Spoon pan juices over the chicken and garnish with chopped fresh parsley before serving.

Variations

• Spicy Kick: Add a pinch of red pepper flakes to the marinade for a hint of heat.
• Herb Swap: Substitute fresh herbs like dill or basil for a different twist.
• Low-Carb Option: Serve with cauliflower rice or grilled vegetables instead of potatoes or pita.
• Whole Chicken: Use this marinade on a spatchcocked whole chicken and increase roasting time accordingly.

Tips

• For best flavor, marinate the chicken for up to 2 hours in the fridge—though even 15 minutes helps.
• Don’t skip the lemon zest; it adds a fragrant depth that juice alone can’t provide.
• If using potatoes, slice them thin so they cook through and crisp up in the pan juices.
• Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.