Can I use chicken breasts instead of thighs?

Yes, you can use boneless skinless chicken breasts, but keep in mind that they cook faster and may dry out more easily than thighs. To avoid dryness, reduce the baking time to 25–30 minutes and use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).

How long should I marinate the chicken?

For best flavor, marinate the chicken for 1 to 2 hours. Avoid marinating for more than 3 hours, as the acidic lemon juice can overly tenderize the meat and affect the texture.

What’s the best way to get crispy skin?

Roast the chicken skin-side up and finish by broiling for 2 to 3 minutes at the end of baking. Make sure to watch closely while broiling to prevent burning.

Can I make this recipe ahead of time?

Yes! You can marinate the chicken up to 8 hours in advance and refrigerate. After baking, leftovers can be stored in the fridge for 4–5 days or frozen for up to 3 months.

Greek Lemon Chicken

Name: Greek Lemon Chicken
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 8 bone-in, skin-on chicken thighs; ⅓ cup extra-virgin olive oil; ¼ 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

Description

This Greek lemon chicken recipe features juicy, golden-baked chicken thighs in a bright lemon-herb marinade. Perfect for easy sheet pan dinners and quick, healthy meals, it’s a no-fuss favorite with bold Mediterranean flavor.

Ingredients

Scale

8 bone-in, skin-on chicken thighs
⅓ cup extra-virgin olive oil
¼ 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

Cook Mode Prevent your screen from going dark

Instructions

Make the Marinade: In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, thyme, mustard, salt, and pepper until smooth and well blended.
Marinate the Chicken: Place the chicken thighs in a large bowl or zip-top bag, pour the marinade over the top, and toss to coat each piece thoroughly. Cover and refrigerate for 1 to 2 hours to allow the flavors to develop.
Prepare for Baking: Preheat your oven to 350°F (180°C). Arrange the marinated chicken skin-side up in a baking dish or on a rimmed sheet pan. Pour any leftover marinade over the top.
Bake the Chicken: Roast in the preheated oven for 40 to 45 minutes or until the internal temperature reaches 175°F (80°C). The skin should be crisp and the meat tender and juicy.
Optional Broil for Crisp Skin: If you prefer crispier skin, broil on high for the final 2 to 3 minutes. Watch carefully to avoid burning.
Rest and Serve: Allow the chicken to rest for a few minutes after baking so the juices redistribute. Serve hot with your favorite sides like lemon rice or Greek salad.

Notes

You can substitute chicken breasts or boneless thighs, but adjust the cooking time accordingly. To save time, prep the marinade the night before. If you’re low on fresh garlic or lemon, use garlic powder or bottled lemon juice in a pinch. For a milder flavor, reduce the mustard to 1 teaspoon.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Dinner
Method: Roasting
Cuisine: Mediterranean

Nutrition

Serving Size: 1 chicken thigh
Calories: 404
Sugar: 0.3g
Sodium: 707mg
Fat: 33g
Saturated Fat: 8g
Unsaturated Fat: 23g
Trans Fat: 0.1g
Carbohydrates: 2g
Fiber: 1g
Protein: 24g
Cholesterol: 142mg