Baked Greek Lemon Chicken

This Mediterranean-inspired Baked Greek Lemon Chicken transforms simple ingredients into a flavor-packed dish that's both comforting and sophisticated. The bright lemon marinade infuses the chicken thighs with a perfect balance of tanginess and aromatic herbs that will transport you straight to a seaside taverna.

I discovered this recipe during a cooking vacation in Greece and have tweaked it over the years to become our family's go-to dinner party dish. Something magical happens when these simple ingredients mingle together in the oven.

Ingredients

• Boneless skinless chicken thighs: Provide juicier results than breast meat and stay tender through baking
• Fresh lemon juice: Brings brightness that bottled versions simply cannot match
• Quality olive oil: Forms the foundation of the marinade with its fruity undertones
• Minced fresh garlic: Offers more potent flavor than pre-minced options
• Dijon mustard: Acts as an emulsifier while adding subtle tanginess
• Dried oregano: Brings authentic Greek flavor profile; use Mediterranean oregano if possible
• Thyme: Adds earthy notes that complement the citrus beautifully
• Dill: Introduces a fresh herbaceous quality that elevates the entire dish
• Paprika: Contributes a gentle warmth and beautiful color to the finished dish
• Kosher salt: Enhances all the flavors; use Diamond Crystal for best control of saltiness
• Freshly ground black pepper: Adds necessary depth and slight heat

Step-by-Step Instructions

Prepare the chicken:

Place your chicken thighs in a large bowl or ziplock bag, making sure they're separated and not clumped together. If using frozen thighs, ensure they are completely thawed for proper marinade absorption.

Create the marinade:

In a separate bowl, whisk together the freshly squeezed lemon juice and olive oil until beginning to emulsify. Add the minced garlic, Dijon mustard, and all dried herbs and spices. Continue whisking until the mixture becomes uniform with no separating layers. The marinade should coat the back of a spoon nicely.

Marinate the chicken:

Pour the prepared marinade over the chicken, ensuring each piece is thoroughly coated. If using a bowl, cover tightly with plastic wrap, or if using a bag, squeeze out excess air and seal securely. Place in refrigerator, allowing flavors to penetrate the meat for at least 2 hours, though 6 hours will yield the most flavorful results. Occasionally turn the chicken to ensure even marinade distribution.

Prepare for baking:

Preheat your oven to 350°F, ensuring the rack is positioned in the middle. Remove marinated chicken from refrigerator and let stand at room temperature for 15-20 minutes for more even cooking.

Arrange for baking:

Select a baking dish large enough to accommodate all chicken pieces in a single layer without overcrowding. Transfer the chicken thighs to the dish and pour all remaining marinade over them, ensuring the herbs and spices are distributed evenly.

Bake to perfection:

Place the baking dish in the preheated oven and bake for approximately 40 minutes. The chicken is done when it reaches an internal temperature of 165-175°F when tested with an instant-read thermometer at the thickest part. For attractive browning, switch the oven to broil setting for the final 2-3 minutes but watch carefully to prevent burning.

The Greek oregano in this recipe truly makes a difference. My grandmother from Thessaloniki always insisted that proper Greek chicken needs this specific herb variety, and after trying both standard and Greek oregano side by side, I have to agree with her wisdom. The flavor is more intense and authentic.

Serving Suggestions

This Greek lemon chicken pairs wonderfully with a variety of sides. Try serving it alongside a simple Greek salad with cucumbers, tomatoes, red onions, and feta cheese dressed with olive oil and red wine vinegar. For a heartier meal, serve with lemon-herb rice pilaf or roasted potatoes tossed with olive oil and oregano before baking.

Make-Ahead Tips

You can prepare the marinade up to 3 days before using it. Store it in an airtight container in the refrigerator. The chicken can be marinated overnight for even deeper flavor development. For busy weeks, you can also freeze the chicken in the marinade for up to 3 months. Simply thaw in the refrigerator overnight before cooking according to recipe instructions.

Customization Options

While this recipe is perfect as written, you can easily adapt it to your preferences. Add sliced onions and bell peppers to the baking dish for a complete one-pan meal. For a spicier version, include a pinch of red pepper flakes in the marinade. If you prefer white meat, chicken breasts work well but reduce the cooking time to about 25-30 minutes to prevent drying out.

Troubleshooting

If your chicken seems to be browning too quickly before cooking through, tent it loosely with aluminum foil for part of the cooking time. If your chicken isn't as flavorful as expected, your marinating time may have been too short or your herbs might need refreshing. Dried herbs generally maintain potency for about 6-12 months.

This Mediterranean classic brings unmatched flavor and versatility, perfect to elevate any meal.

Recipe FAQs

→ Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but you'll need to adjust the cooking time. Chicken breasts cook faster than thighs and can dry out more easily. Check for doneness around 30-35 minutes or when internal temperature reaches 165°F. Consider butterflying thicker breasts for more even cooking.

→ How long should I marinate the chicken?

The recommended marinating time is 2-6 hours. This allows the flavors to penetrate the meat while tenderizing it. For deeper flavor, you can marinate overnight, but avoid marinating longer than 24 hours as the acidity from the lemon juice can break down the proteins too much and affect texture.

→ What sides pair well with Greek lemon chicken?

Traditional Mediterranean sides work beautifully: roasted potatoes with olive oil and oregano, Greek salad with feta cheese, steamed rice, tzatziki sauce, warm pita bread, or roasted vegetables like bell peppers and zucchini. A simple cucumber and tomato salad also makes a refreshing accompaniment.

→ Can I make this dish ahead of time?

Yes! You can prepare the marinade and chicken up to a day ahead and keep it refrigerated. You can also fully cook the chicken, refrigerate it, and reheat it in a 325°F oven until warmed through. The flavors often deepen overnight, making this an excellent make-ahead meal for entertaining.

→ Is there a way to make this dish without an oven?

Absolutely! This chicken can be adapted for stovetop cooking or grilling. For stovetop, sear the chicken in a hot skillet then reduce heat, cover, and cook until done. For grilling, cook over medium heat for about 6-8 minutes per side. The marinade works wonderfully with all these cooking methods.

→ How can I tell when the chicken is fully cooked?

The most reliable method is using a meat thermometer. Chicken thighs should reach an internal temperature of 165-175°F (74-79°C). At this temperature, they'll be safe to eat while remaining juicy. If you don't have a thermometer, cut into the thickest part - the meat should be opaque with no pink remaining.