Greek Chicken Lemonata
Elevate your dinner routine with this irresistible Greek Chicken Lemonata, a beautifully balanced dish bursting with Mediterranean flavors. Tender bone-in, skin-on chicken thighs are seared to golden perfection, then baked in a tangy, herbaceous sauce infused with fresh lemon juice, garlic, and dried oregano. With optional roasted potato wedges soaking up the zesty broth, this one-pan wonder is as convenient as it is flavorful. Perfectly suited for weeknight meals or special occasions, this recipe highlights the simplicity of Greek cuisine while delivering a comforting, aromatic experience. Pair it with crusty bread or a side of rice to savor every drop of the citrus-infused sauce!
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Recipe Information
Ingredients
- 8 pieces chicken thighs (bone-in, skin-on)
- 3 tablespoons olive oil
- 4 cloves garlic cloves (minced)
- 1 large yellow onion (sliced)
- 1 cup chicken broth
- 0.5 cup fresh lemon juice
- 1 teaspoon lemon zest
- 2 teaspoons dried oregano
- 2 sprigs fresh thyme (optional garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper (freshly ground)
- 4 medium potatoes (cut into wedges, optional)
Instructions
Preheat the oven to 375°F (190°C).
Season the chicken thighs with salt and black pepper on all sides.
In a large oven-safe skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
Sear the chicken thighs, skin-side down, for about 4-5 minutes until golden and crispy. Flip them over and sear for another 3-4 minutes.
Remove the chicken thighs from the skillet and set them aside on a plate.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet.
Add the minced garlic and sliced onion, cooking for about 2-3 minutes until fragrant and softened.
Stir in the lemon zest, dried oregano, chicken broth, and lemon juice. Bring the mixture to a gentle simmer.
If using potatoes, arrange them in the skillet, spooning the sauce over them to coat.
Nestle the seared chicken thighs into the skillet, skin-side up, ensuring they’re partially submerged in the sauce.
Transfer the skillet to the preheated oven and bake uncovered for 30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/75°C).
If desired, broil the dish for 3-4 minutes at the end to further crisp up the chicken skin.
Remove the skillet from the oven and let it rest for 5 minutes.
Garnish with fresh thyme sprigs before serving. Serve hot with the optional roasted potatoes, rice, or crusty bread.
Nutrition Facts
Calories |
690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.9 g | 58% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 776 mg | 34% | |
| Total Carbohydrate | 33.6 g | 12% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 3.9 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 61 mg | 5% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 1189 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
