This Greek lemon chicken is baked in a flavorful lemon, garlic, and herb marinade. It only takes five minutes of prep, and the results are irresistible!
Greek lemon chicken is truly a “Momsdish.” The philosophy of this site is creating easy, delicious meals that busy parents can manage, and this recipe fits right in. It’s nearly effortless to make, but the taste is amazing enough to convince anyone that you’re a real chef. Chicken thighs are one of my favorite parts of the bird (followed closely by these incredible drumsticks), and I love finding new ways to enjoy them. The whole family is obsessed with this Greek spin on regular bone-in chicken thighs, and the leftovers are great for lunch!
Greek Lemon Chicken Video
How To Make Greek Lemon Chicken
I can’t emphasize enough how easy and quick this recipe is! Set a timer for five minutes, mix together the marinade ingredients and chicken, and let the oven do the rest of the work.
- Mix up the marinade: In a bowl, combine the lemon juice, olive oil, minced garlic, mustard, oregano, thyme, salt, and black pepper.
- Bake the chicken: Preheat the oven to 400°F and pat the chicken thighs dry with a paper towel. Coat the chicken on all sides with the marinade, then place everything in a baking pan. Bake the chicken for 30 minutes, or until the internal temperature reaches 175°F.
Hot tip: For extra crispy skin, broil the chicken for the last few minutes of cooking time.
Tips From the Kitchen
If you want a restaurant-worthy chicken dinner, you’re in the right place. Follow these tips to enter a magical land of Mediterranean flavors and perfectly juicy meat.
- Marinate the chicken (optional). I usually bake the chicken immediately after I coat it in the marinade, and it turns out amazing. But if you want to infuse even more flavor into the meat, allow the thighs to soak up the marinade for 1-2 hours. Avoid marinating them for more than three hours, as the acid in the lemon juice affects the texture of the meat.
- Test the internal temperature. Bone-in chicken thighs take longer to cook than boneless thighs, so use a digital thermometer to make sure they’re properly cooked through. Aim for an internal temp of 175°F for the juiciest meat.
- Garnish the chicken with lemon slices. If you can’t get enough lemon like me, top the chicken with lemon slices or wedges once it’s baked and squeeze the fresh lemon juice over every bite. Grate lemon zest on top for even more citrus flavor!
- Add a side. To keep the Greek theme consistent, serve the chicken with an orzo and feta Greek salad or eggplant salad. If you’re craving carbs, enjoy a side of homemade flatbread, rice, or roasted fingerling potatoes.
Storage & Reheating
Honestly, I’ll be surprised if you end up with leftovers! If your family hasn’t managed to polish all the chicken off, follow these next steps to enjoy it again later.
- Storage: Store leftover Greek chicken for 3-4 days in an airtight container in the fridge.
- Reheating: Reheat leftover Greek chicken in a skillet with a bit of water, or use the microwave.
More Chicken Recipes
- Sweet and Sour Chicken — A takeout classic reimagined at home
- Chicken Piccata — Battered chicken filets in a caper, lemon, and butter sauce
- Chicken Fried Rice — A filling classic that cooks quick!
- Grilled Chicken Shawarma — You’ll love the punch of flavor!
- Chicken Kiev — Chicken breast stuffed with herb butter and coated with crispy breadcrumbs
Recipe
Ingredients
- 3 lbs bone-in chicken thighs (about 8 pieces)
- 3 tbsp lemon juice freshly squeezed
- 1/4 cup olive oil
- 4 garlic cloves minced
- 1 tbsp Dijon mustard
- 2 tsp dried oregano
- 1 tsp dried thyme
- 2 tsp salt adjust to preference
- 1 tsp ground black pepper adjust to preference
Instructions
- Preheat the oven to 400°F. Pat the chicken thighs dry with a paper towel.
- In a bowl, combine the lemon juice, olive oil, minced garlic, mustard, oregano, thyme, salt, and black pepper.
- Add marinade to the chicken. Use your hands to coat all sides of the chicken with the marinade.
- Place the chicken in a baking dish skin-side up and pour the remaining marinade on top.
- Bake the chicken for 30 minutes, or until the internal temp reaches 165°F. Serve warm and enjoy!
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