Description
This Greek Lemon Chicken recipe features tender, juicy chicken thighs or breasts marinated in a vibrant blend of lemon, garlic, and fresh herbs, then baked to perfection. The bright citrus and fragrant herbs create a flavorful and healthy meal that’s perfect for any occasion. Serve garnished with fresh parsley for a beautiful presentation.
Ingredients
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)
Garnish
- Fresh chopped parsley (for garnish)
Instructions
- Prepare the marinade: In a large bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, rosemary, thyme, oregano, salt, black pepper, and red pepper flakes until well combined.
- Marinate the chicken: Add the chicken thighs or breasts to the marinade, turning to coat thoroughly. Although the marinade looks small in quantity, it will evenly coat the chicken. Cover the bowl and refrigerate for at least 30 minutes. For optimal flavor, allow the chicken to marinate for 2 to 8 hours.
- Preheat oven and prepare baking dish: Heat your oven to 425°F (220°C). Lightly grease a large baking dish or sheet pan to prevent sticking.
- Arrange chicken for baking: Place the marinated chicken in a single layer on the prepared baking dish. If the marinade looks thickened or minimal, scrape any remaining herbs, minced garlic, and marinade from the bowl over the chicken to ensure maximum flavor.
- Bake the chicken: Place the dish in the oven and bake. For chicken thighs, cook for 22 to 28 minutes until the thickest pieces reach 175°F. For chicken breasts, start checking for doneness around 18 minutes and bake until they reach 165°F. For extra color and slight crisping, broil the chicken for an additional 2 to 3 minutes, watching carefully to prevent burning.
- Rest and serve: Remove the chicken from the oven and let it rest for 5 to 10 minutes. Spoon the warm pan juices over the chicken and garnish with fresh chopped parsley before serving.
Notes
- Marinating time can be extended up to 8 hours for deeper flavor absorption.
- Use chicken thighs for juicier, more forgiving meat; breasts can be used for a leaner option but watch the cooking time carefully to avoid drying.
- Broiling at the end adds a nice golden-brown color and slightly crisp texture.
- Serve this dish with rice, roasted vegetables, or a fresh Greek salad for a complete meal.
- Red pepper flakes are optional; omit or reduce for a milder flavor.