Lemon Greek Chicken
Infuse your dinner table with the bold, Mediterranean flavors of Lemon Greek Chicken—a savory masterpiece that combines succulent, oven-roasted chicken thighs with zesty lemon, aromatic garlic, and a medley of fresh herbs like oregano and rosemary. This easy yet elegant recipe features bone-in, skin-on chicken marinated in a vibrant blend of olive oil, lemon juice, and fragrant spices, then baked to tender perfection while the skin crisps up beautifully. Finished with a splash of chicken broth and adorned with freshly sliced lemons, this dish offers a burst of fresh, tangy flavor in every bite. Ready in under an hour, Lemon Greek Chicken pairs wonderfully with roasted vegetables, a refreshing Greek salad, or fluffy rice for a wholesome, restaurant-quality meal at home. Perfect for weeknight dinners or special occasions, this Mediterranean-inspired recipe is as versatile as it is unforgettable.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 3 tablespoons Olive oil
- 3 tablespoons Lemon juice (freshly squeezed)
- 1 teaspoon Lemon zest
- 4 cloves Garlic cloves (minced)
- 2 teaspoons Dried oregano
- 1 teaspoon Fresh rosemary (chopped)
- 1 teaspoon Paprika
- 1.5 teaspoons Kosher salt
- 0.5 teaspoon Black pepper
- 0.5 cup Chicken broth
- 1 lemon Lemon slices
Instructions
Preheat your oven to 400°F (200°C).
Pat the chicken thighs dry with paper towels and set them aside.
In a small mixing bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, fresh rosemary, paprika, kosher salt, and black pepper.
Place the chicken thighs in a large resealable bag or a shallow dish and pour the marinade over the chicken, ensuring all pieces are evenly coated. Let the chicken marinate for at least 15 minutes, or up to 2 hours in the refrigerator for more flavor.
Arrange the marinated chicken thighs, skin-side up, in a large oven-safe skillet or roasting dish. Pour any remaining marinade over the chicken.
Add the chicken broth to the skillet or dish, pouring it around the chicken pieces to ensure the bottom doesn't dry out during cooking.
Place the lemon slices on top and around the chicken for extra flavor.
Transfer the skillet or dish to the preheated oven and bake for 35-40 minutes, or until the internal temperature of the chicken thighs reaches 165°F (74°C).
For an extra crispy skin, switch the oven to broil during the last 2-3 minutes of cooking, keeping a close eye to avoid burning.
Remove the chicken from the oven and let it rest for 5 minutes before serving.
Serve warm with roasted vegetables, a Greek salad, or over a bed of rice for a complete meal.
Nutrition Facts
Calories |
2326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.3 g | 234% | |
| Saturated Fat | 46.2 g | 231% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 1909 mg | 83% | |
| Total Carbohydrate | 16.7 g | 6% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 3.1 g | ||
| Protein | 165.9 g | 332% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 186 mg | 14% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2026 mg | 43% | |
*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.
