A classic Greek-inspired chicken dish featuring juicy chicken marinated in fresh lemon juice, garlic, olive oil, and aromatic herbs, then baked until tender and golden. Perfect with roasted potatoes, rice, or a fresh Greek salad.

Prep Time: 15 minutes (+ 30 minutes to 8 hours marinating)
Cook Time: 40–45 minutes
Total Time: About 1 hour 30 minutes (including marinating)
Servings: 4

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Ingredients

For the Chicken

• 2 lbs (900 g) bone-in, skin-on chicken thighs (or drumsticks)
• 3 tbsp extra virgin olive oil
• ¼ cup fresh lemon juice
• Zest of 1 lemon
• 5 garlic cloves, minced
• 2 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp paprika
• 1 tsp onion powder
• 1 tsp sea salt
• ½ tsp black pepper
• ½ tsp garlic powder (optional)
• ¼ cup chicken broth

Optional Garnish

• Fresh parsley, chopped
• Lemon slices
• Crumbled feta cheese
• Kalamata olives

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Instructions

Step 1: Make the Marinade

In a large bowl combine:

• Olive oil
• Lemon juice
• Lemon zest
• Garlic
• Oregano
• Thyme
• Paprika
• Onion powder
• Salt
• Pepper

Mix well.

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Step 2: Marinate

• Coat chicken completely.
• Cover and refrigerate for at least 30 minutes.
• For best flavor, marinate 4–8 hours.

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Step 3: Bake

1. Preheat oven to 400°F (200°C).
2. Place chicken in a baking dish.
3. Pour remaining marinade over the chicken.
4. Add chicken broth.
5. Bake for 40–45 minutes.
6. Broil for 2–4 minutes for crispy golden skin.

Chicken is done when the internal temperature reaches 165°F (74°C).

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Step 4: Serve

Top with:

• Fresh parsley
• Lemon slices
• Feta cheese
• Kalamata olives

Serve alongside:

• Greek roasted potatoes
• Rice pilaf
• Steamed vegetables
• Greek salad
• Warm pita bread

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Nutrition Information (Per Serving)

• Calories: 410
• Protein: 34 g
• Carbohydrates: 4 g
• Fat: 28 g
• Saturated Fat: 7 g
• Fiber: 1 g
• Sugar: 1 g
• Cholesterol: 155 mg
• Sodium: 650 mg

Nutrition values are approximate.

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Nut Information

Contains Nuts: ❌ No

This recipe is naturally tree nut-free and peanut-free.

Allergen Information

• Dairy-free if feta is omitted.
• Gluten-free.
• Egg-free.
• Soy-free (use soy-free chicken broth if needed).

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Tips

• Fresh lemon juice gives the best flavor.
• Bone-in chicken stays juicier than boneless.
• Let the chicken rest for 5 minutes before serving.
• Add baby potatoes to the baking dish during cooking for a complete meal.
• A sprinkle of fresh dill adds authentic Greek flavor.

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Frequently Asked Questions (Q&A)

Q1: Can I use chicken breasts?

Yes. Bake for about 25–30 minutes or until the internal temperature reaches 165°F (74°C).

Q2: Can I grill this instead?

Absolutely. Grill over medium heat for 6–8 minutes per side, depending on thickness.

Q3: How long can I marinate it?

Up to 24 hours, though 4–8 hours gives the best balance of flavor and texture.

Q4: Can I freeze it?

Yes. Freeze the uncooked chicken in the marinade for up to 3 months. Thaw overnight in the refrigerator before cooking.

Q5: Is this recipe keto-friendly?

Yes. It is naturally low in carbohydrates and suitable for most keto and low-carb diets.

Q6: What sides pair well with Greek Lemon Chicken?

Greek roasted potatoes, rice pilaf, couscous, grilled vegetables, Greek salad, or pita bread.

Q7: Can I make it dairy-free?

Yes. Simply skip the feta cheese garnish.

Q8: Can I prepare it ahead of time?

Yes. Marinate the chicken the night before and bake when ready to serve.

Q9: How should I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days.

Q10: Can I reheat leftovers?

Yes. Reheat in a 350°F (175°C) oven for 10–15 minutes or microwave until heated through.