Description
This easy Greek Lemon Chicken for Busy Nights features juicy bone-in chicken thighs marinated in a bright lemon, garlic, and herb mixture, then baked until golden, tender, and full of Mediterranean flavor. It’s simple to prep, healthy, and perfect for busy weeknights.
Ingredients
8 bone-in chicken thighs
1/3 cup extra-virgin olive oil
1/4 cup fresh lemon juice
4 garlic cloves, minced
1 tablespoon dried oregano
2 teaspoons dried thyme
2 teaspoons Dijon mustard
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Instructions
1. In a medium mixing bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, Dijon mustard, kosher salt, and black pepper until well combined.
2. Pat the chicken thighs dry with paper towels to help the skin crisp in the oven, and trim any excess fat if desired.
3. Place the chicken thighs in a large dish or zip-top bag and pour the marinade over them, turning to coat each piece evenly.
4. Cover and marinate the chicken in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
5. When ready to cook, preheat your oven to 400°F (200°C).
6. Arrange the marinated chicken thighs skin-side up in a baking dish or roasting pan, pouring any remaining marinade over the top.
7. Bake the chicken for 35–45 minutes, or until the skin is golden and the internal temperature reaches 165°F (74°C).
8. Remove the dish from the oven and let the chicken rest for about 5 minutes so the juices redistribute.
9. Spoon some of the lemon-herb pan juices over the chicken before serving for extra flavor.
10. Serve warm with your favorite sides such as roasted potatoes, rice, or a fresh Greek salad.
Notes
For the best flavor, use fresh lemon juice and good quality extra-virgin olive oil.
You can add sliced lemon rounds and onion wedges to the pan to create a more complete one-pan Greek chicken dinner.
Boneless, skinless chicken thighs also work; reduce the baking time by about 5–10 minutes.
To keep this meal low carb or keto-friendly, serve the chicken with salad or roasted low-carb vegetables instead of potatoes.
Leftovers store well in an airtight container in the refrigerator for up to 4 days; reheat gently in the oven or in a skillet with a splash of broth if needed.
- Prep Time: 10
- Cook Time: 40
- Category: Dinner
- Method: Baked
- Cuisine: Greek
Nutrition
- Serving Size: 1 chicken thigh with lemon-herb sauce
- Calories: 420
- Sugar: 1
- Sodium: 530
- Fat: 32
- Saturated Fat: 8
- Unsaturated Fat: 22
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 1
- Protein: 28
- Cholesterol: 150