This Greek Lemon Chicken is a simple yet flavor-packed dish featuring tender chicken thighs marinated in a zesty blend of lemon juice, garlic, herbs, and olive oil. Baked until golden brown, the result is juicy, herb-infused chicken with crisp skin and a bright Mediterranean flavor. Perfect for weeknight dinners or as a meal prep option, it pairs beautifully with salads, potatoes, rice, or grilled vegetables.
Why You’ll Love This Recipe
The marinade is bursting with bold, fresh Greek flavors.
Uses simple pantry and fridge staples.
Bone-in, skin-on chicken thighs stay juicy and flavorful.
Great for meal prep — leftovers store and reheat beautifully.
Perfect for baking or grilling.
Gluten-free and low-carb by default.
Can be paired with a variety of side dishes.
Minimal prep and hands-off cooking time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
8 bone-in, skin-on chicken thighs – provides rich flavor and stays moist during baking
1/4 cup extra-virgin olive oil – adds richness and helps the marinade coat the chicken
1/4 cup freshly squeezed lemon juice – adds brightness and tenderizes the meat
4 garlic cloves, minced – for aromatic depth and flavor
1 tablespoon dried oregano – classic Greek herb that gives the dish its signature taste
1 teaspoon dried thyme – adds an earthy note to the marinade
1 teaspoon Dijon mustard – helps emulsify the marinade and adds a tangy kick
1 teaspoon kosher salt – enhances overall flavor
1/2 teaspoon freshly ground black pepper – for mild heat and seasoning
Directions
Prepare the marinade: In a mixing bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, Dijon mustard, salt, and pepper until well combined.
Marinate the chicken: Place the chicken thighs in a large bowl or a zip-top bag. Pour the marinade over the chicken and ensure each piece is thoroughly coated. Cover and refrigerate for at least 1 to 2 hours for best flavor. Do not marinate for more than 3 hours as the lemon juice may start to break down the meat texture.
Preheat the oven: Set your oven to 350°F (180°C).
Bake the chicken: Remove the chicken from the marinade and arrange it skin-side up in a baking dish. Pour any remaining marinade over the chicken. Bake for 40 to 45 minutes, or until the internal temperature reaches 175°F (80°C). You can baste the chicken once or twice during cooking with the pan juices for extra moisture and flavor.
Optional broil for crispy skin: During the final 2 to 3 minutes, turn on the oven’s broiler and broil until the skin is golden and crispy. Watch carefully to prevent burning.
Rest and serve: Let the chicken rest for 5 minutes after baking. Serve warm with your choice of sides.
Servings and timing
Serves: 4
Prep Time: 15 minutes
Marinate Time: 1 to 2 hours
Cook Time: 40 to 45 minutes
Total Time: ~2 hours (including marination)
Variations
Boneless chicken: Use boneless, skinless chicken thighs or breasts for a leaner option. Reduce cooking time to about 25–30 minutes.
Add vegetables: Roast vegetables like potatoes, onions, or zucchini in the same pan for a complete one-pan meal.
Fresh herbs: Finish the dish with fresh chopped parsley or dill for added brightness.
Spicy version: Add red pepper flakes to the marinade for a touch of heat.
Grilled option: Instead of baking, grill the marinated chicken over medium heat until cooked through and slightly charred.
Storage/Reheating
Refrigerate: Store leftover chicken in an airtight container in the refrigerator for up to 4 days.
Freeze: Place cooled chicken in a freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat in oven: Place in a baking dish and warm in a 300°F (150°C) oven until heated through.
Reheat in microwave: Heat in short intervals, covering with a damp paper towel to retain moisture.
Reheat on stovetop: Sear in a pan over medium-low heat with a splash of olive oil or broth until warm.
FAQs
How long should I marinate the chicken?
Marinate the chicken for at least 1 hour and up to 2 hours. Avoid going over 3 hours, as the lemon juice may start to break down the chicken’s texture.
Can I use boneless chicken thighs or breasts?
Yes, boneless options work well. Adjust the cooking time accordingly, as they cook faster than bone-in chicken.
What’s the ideal internal temperature for cooked chicken thighs?
The chicken is done when it reaches an internal temperature of 175°F (80°C). This ensures tender, juicy meat.
Can I grill this recipe instead of baking?
Absolutely. Grill the marinated chicken over medium heat for about 6–8 minutes per side or until fully cooked.
Do I need to cover the chicken while baking?
No, bake uncovered to allow the skin to crisp up. If you prefer juicier, softer skin, you can cover it with foil for the first 30 minutes, then uncover to finish.
Can I use other cuts of chicken?
Yes, drumsticks, breasts, or a whole cut-up chicken can be used. Adjust cook time based on the size and type of cut.
What can I serve this with?
Great pairings include roasted potatoes, Greek salad, rice pilaf, tzatziki, pita bread, or grilled vegetables.
Can I make this ahead of time?
Yes. You can marinate the chicken earlier in the day and refrigerate it until ready to bake. Baked chicken also reheats well for future meals.
Is this recipe low-carb or keto?
Yes, it’s naturally low in carbs and suitable for keto and paleo diets.
Can I skip the Dijon mustard?
You can omit it if needed. It adds depth, but the dish will still be flavorful without it.
Conclusion
Greek Lemon Chicken is a simple yet deeply satisfying dish that delivers classic Mediterranean flavors with minimal effort. Juicy, golden, and bursting with bright lemon and herb notes, it’s the kind of meal you’ll return to again and again. Whether you serve it with a fresh salad, roasted vegetables, or a bed of rice, this recipe is sure to please your taste buds and simplify your dinner routine.
Greek Lemon Chicken features juicy, bone-in chicken thighs marinated in a zesty blend of lemon juice, garlic, olive oil, and herbs, then baked until golden and crisp. It’s a simple yet flavor-packed Mediterranean dish perfect for weeknights or meal prep.
Ingredients
8 bone-in, skin-on chicken thighs
1/4 cup extra-virgin olive oil
1/4 cup freshly squeezed lemon juice
4 garlic cloves, minced
1 tablespoon dried oregano
1 teaspoon dried thyme
1 teaspoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Instructions
In a bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and pepper to make the marinade.
Place chicken thighs in a large bowl or zip-top bag. Pour marinade over the chicken and coat evenly. Cover and refrigerate for 1 to 2 hours.
Preheat oven to 350°F (180°C).
Arrange the marinated chicken thighs skin-side up in a baking dish. Pour any remaining marinade over the chicken.
Bake for 40–45 minutes, or until internal temperature reaches 175°F (80°C). Baste with pan juices once or twice if desired.
Optional: Broil for 2–3 minutes at the end for extra crispy skin. Watch carefully to avoid burning.
Let the chicken rest for 5 minutes before serving. Serve warm with your favorite sides.
Notes
Do not marinate chicken for more than 3 hours; the lemon juice can affect the texture.
Use fresh lemon juice for best flavor.
Broiling at the end helps crisp the skin — keep an eye on it!
This recipe is great for grilling too; just adjust the cooking method accordingly.
Serve with Greek salad, roasted vegetables, or potatoes for a complete meal.
