Greek Lemon Chicken
Bring the vibrant flavors of the Mediterranean to your table with this Greek Lemon Chicken recipe! Juicy, bone-in chicken thighs are marinated in a zesty blend of fresh lemon juice, garlic, olive oil, and aromatic herbs like oregano and thyme, then roasted to golden perfection alongside tender baby potatoes and caramelized red onions. A touch of chicken broth keeps the dish moist and flavorful, while a garnish of fresh parsley and a squeeze of lemon wedges add a bright, citrusy finish. Perfect for a hearty yet wholesome dinner, this one-pan wonder is as easy to prepare as it is impressive to serve. Ready in just over an hour and bursting with Greek-inspired flavors, it’s a must-try for your weeknight rotation or casual entertaining.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic cloves, minced
- 3 tablespoons lemon juice, freshly squeezed
- 1 teaspoon lemon zest
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup chicken broth
- 1 medium red onion, sliced
- 1 pound baby potatoes, halved
- 2 tablespoons parsley, chopped (for garnish)
- 4 pieces lemon wedges (for serving)
Instructions
Preheat your oven to 400°F (200°C).
In a small bowl, combine olive oil, minced garlic, lemon juice, lemon zest, oregano, thyme, salt, and black pepper. Stir well to create the marinade.
Place the chicken thighs in a large mixing bowl or a resealable plastic bag. Pour the marinade over the chicken, ensuring all pieces are coated evenly. Let them marinate for at least 15 minutes, or up to 2 hours in the refrigerator for enhanced flavor.
In a large oven-safe skillet or baking dish, arrange the marinated chicken thighs skin-side up. Surround the chicken with the halved baby potatoes and sliced red onions.
Pour the chicken broth into the skillet or baking dish, ensuring it distributes evenly among the chicken and vegetables.
Bake in the preheated oven for 40-50 minutes, or until the chicken skin is golden brown and crispy, and the internal temperature of the chicken reaches 165°F (74°C). The potatoes should be tender when pierced with a fork.
Remove the skillet or baking dish from the oven. Let the chicken rest for 5 minutes.
Garnish with freshly chopped parsley and serve with lemon wedges on the side for an extra burst of citrus flavor.
Nutrition Facts
Calories |
2880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.9 g | 254% | |
| Saturated Fat | 50.3 g | 251% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 3413 mg | 148% | |
| Total Carbohydrate | 106.7 g | 39% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 12.8 g | ||
| Protein | 176.0 g | 352% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 274 mg | 21% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 4506 mg | 96% | |
*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.
