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A platter of baked Greek chicken breasts, seasoned with herbs and served on a bed of lemon slices with olives and tomatoes.

Zesty Lemon-Herb Greek Chicken

This flavorful Greek chicken recipe features tender chicken thighs marinated in a bright, aromatic blend of lemon, garlic, and Mediterranean herbs, then roasted to juicy perfection. It's a simple yet impressive dish perfect for a healthy weeknight meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Greek, Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Marinade
  • 1/4 cup olive oil extra virgin
  • 1/4 cup fresh lemon juice from about 1-2 lemons
  • 2 tbsp red wine vinegar
  • 4 cloves garlic minced
  • 1 tbsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper freshly ground
For the Chicken
  • 1.5 lbs boneless, skinless chicken thighs about 4-6 thighs
For Serving (Optional)
  • 2 tbsp fresh parsley chopped, or dill
  • 1 large lemon cut into wedges

Equipment

  • Large Mixing Bowl
  • Whisk
  • Baking dish (9x13 inch) or large rimmed baking sheet
  • Meat Thermometer
  • Tongs

Method
 

Marinade Preparation
  1. In a large mixing bowl, whisk together the olive oil, fresh lemon juice, red wine vinegar, minced garlic, dried oregano, dried thyme, salt, and black pepper until well combined.
Chicken Marination
  1. Add the boneless, skinless chicken thighs to the bowl with the marinade. Toss to ensure all pieces are thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor. (Do not marinate for more than 4 hours due to lemon juice tenderizing the chicken too much).
Cooking Process
  1. Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish or line a large rimmed baking sheet with parchment paper for easier cleanup.
  2. Arrange the marinated chicken thighs in a single layer in the prepared baking dish or on the baking sheet. Discard any remaining marinade.
  3. Bake for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) when measured with a meat thermometer. The chicken should be golden brown and cooked through. If you prefer a bit more char, you can broil for the last 2-3 minutes, watching carefully to prevent burning.
Serving and Garnish
  1. Remove the chicken from the oven and let it rest for 5 minutes before serving. This allows the juices to redistribute, keeping the chicken tender and moist.
  2. Garnish with fresh chopped parsley or dill and serve with lemon wedges, if desired.

Notes

Storage: Leftover Greek chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. It's delicious sliced cold on salads or reheated gently.
Serving Suggestions: This chicken pairs wonderfully with a side of rice pilaf, roasted potatoes, a fresh Greek salad, or steamed green beans.
Doneness: Always use a meat thermometer to ensure chicken is cooked to 165°F (74°C) for food safety.