Baked Greek Lemon Chicken

This baked Greek lemon chicken transforms ordinary chicken thighs into a Mediterranean feast with minimal effort. The bright lemon and aromatic herbs create a dish that's both comforting and sophisticated—perfect for weeknights when you want something special without spending hours in the kitchen.

I first made this recipe when hosting my in laws for dinner with just 30 minutes notice. The marinade worked its magic quickly and everyone raved about the bright flavors. Now it appears on our table at least twice a month because it pairs with virtually anything.

Ingredients

• Boneless skinless chicken thighs: Offer more flavor than breast meat and stay juicy during baking
• Fresh lemon juice: Brightens the entire dish and tenderizes the meat as it marinates
• Olive oil: Helps carry flavors and prevents sticking
• Minced garlic: Creates a foundation of savory flavor; look for firm cloves without sprouts
• Dijon mustard: Acts as an emulsifier for the marinade while adding subtle tanginess
• Oregano: Brings authentic Greek flavor profile; choose Mediterranean oregano if possible
• Thyme: Pairs beautifully with lemon and adds earthy notes
• Dill: Introduces a fresh green flavor that complements the lemon perfectly
• Paprika: Adds gentle color and subtle smoky sweetness
• Salt: Enhances all other flavors; kosher salt is preferred for better distribution
• Black pepper: Brings necessary heat balance; freshly ground makes a noticeable difference

Step-by-Step Instructions

Preparing the chicken:

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

Creating the marinade:

Mix together the lemon juice olive oil minced garlic dijon mustard and all herbs and spices in a separate bowl. Whisk thoroughly until the mixture becomes slightly emulsified. The mustard helps maintain a cohesive mixture rather than having the oil separate.

Marinating the chicken:

Pour the prepared marinade over the chicken ensuring each piece gets coated completely. If using a bowl cover with plastic wrap or if using a bag press out excess air before sealing. Refrigerate for at least 2 hours or up to 6 hours for maximum flavor development. Turn the chicken halfway through if possible.

Baking the chicken:

Preheat your oven to 350°F ensuring it reaches full temperature. Transfer the marinated chicken to a baking dish arranging pieces in a single layer with some space between them. Pour all remaining marinade over the chicken as it contains precious flavors and will create a delicious sauce.

Finishing the dish:

Bake for approximately 40 minutes or until the internal temperature reaches between 165°F and 175°F. For a beautiful golden finish switch your oven to broil for the final 2 3 minutes watching carefully to prevent burning. Let rest for 5 minutes before serving to allow juices to redistribute.

My absolute favorite part of this recipe is the concentrated sauce that develops during baking. I always keep a piece of crusty bread nearby to soak up every last drop from my plate. The first time I served this my husband asked if we could put the sauce in a mug so he could drink it no judgment here.

Make Ahead Options

This Greek lemon chicken is perfect for meal prep. You can prepare the marinade and combine with chicken up to 24 hours before cooking which actually improves the flavor. Alternatively fully cooked chicken can be refrigerated for quick meals throughout the week. The flavors mellow beautifully after a day making leftovers sometimes even better than the original meal.

Variations To Try

While this recipe is perfect as written a few thoughtful additions can create entirely new experiences. Add halved baby potatoes to the baking dish for a complete one pan meal. Crumbled feta cheese sprinkled over the finished dish adds creamy tanginess. For a summer version cook the marinated chicken on a grill instead of baking for smoky charred edges that complement the lemon perfectly.

Serving Suggestions

Serve this Greek lemon chicken with simple sides that complement without competing. Fluffy rice pilaf soaks up the flavorful sauce beautifully. A classic Greek salad with cucumber tomato and red onion provides refreshing contrast. Warm pita bread and tzatziki sauce turn this into a Mediterranean feast. For a low carb option serve over cauliflower rice or alongside roasted vegetables.

This recipe brings bright Mediterranean flavors straight to your table while simplifying dinner prep for busy weeknights.

Frequently Asked Questions

→ How long should I marinate the chicken?

It's recommended to marinate the chicken for 2-6 hours to allow the flavors of the marinade to fully infuse. If you're short on time, even 30 minutes will still add flavor, but longer is better.

→ Can I use bone-in chicken instead of boneless thighs?

Yes, you can use bone-in chicken thighs or even drumsticks. Just keep in mind that the cooking time may need to be increased by 10-15 minutes to ensure the internal temperature reaches 165°F.

→ What sides go well with this dish?

This dish pairs wonderfully with sides such as roasted potatoes, a fresh Greek salad, herbed rice, or steamed vegetables like green beans or asparagus.

→ Can I make this dish ahead of time?

Yes, you can marinate the chicken the night before and bake it when you're ready to serve. It's a great make-ahead option for busy days.

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

The chicken is fully cooked when it reaches an internal temperature of 165°F. Use a meat thermometer to check the thickest part of the meat for accuracy.

→ Can I grill this instead of baking?

Absolutely! This dish can be grilled for a slightly smoky flavor. Cook on medium heat, turning occasionally, until the internal temperature reaches 165°F.