Description
Baked Greek Lemon Chicken is a zesty, herb-kissed Mediterranean dish that features juicy chicken roasted to golden perfection in a bright, garlicky lemon marinade—perfect for weeknights or entertaining.
Ingredients
- 2.5–3 lbs chicken thighs or breasts (bone-in, skin-on preferred)
- 2 lemons (zest and juice)
- 4 cloves garlic, minced
- 2 tsp dried Greek oregano
- 1/4 cup extra virgin olive oil
- 1 tsp kosher salt
- 1/2 tsp freshly-ground black pepper
- 1/2 tsp paprika
- 1 lb baby potatoes, halved (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- In a bowl, whisk together olive oil, lemon juice and zest, garlic, oregano, paprika, salt, and pepper.
- Add chicken to the marinade and coat well. Cover and refrigerate for at least 30 minutes or overnight.
- Preheat oven to 400°F (200°C). Arrange chicken in a single layer on a baking dish. Add halved baby potatoes around the chicken if using. Pour any remaining marinade over the top.
- Bake uncovered for 35–45 minutes, basting once or twice with pan juices, until chicken is golden and cooked through (internal temp 165°F).
- Let rest 5–10 minutes before serving. Garnish with fresh parsley and serve with lemon wedges.
Notes
- Garnish with parsley, lemon wedges, crumbled feta, or kalamata olives.
- Serve with Greek salad, rice pilaf, roasted vegetables, or pita bread.
- Present family-style with roasted lemon halves for an elegant touch.
- Store leftovers in the fridge for up to 4 days; reheat in the oven with broth or water.
- Freeze cooled portions for up to 3 months; thaw overnight before reheating.
- Boneless chicken cooks faster—start checking around 25–30 minutes.
- Check doneness with a thermometer: 165°F internal temp is ideal.
- Add veggies like carrots, onions, or peppers to the pan for variety.
- Naturally gluten-free—just confirm sides or sauces if needed.
- For crispier skin, dry the chicken before marinating and broil briefly at the end.
