Greek Lemon Chicken

A Mediterranean masterpiece that transforms simple chicken into a golden, herb-crusted delight. This Greek lemon chicken combines tender meat with bright citrus flavors and aromatic herbs for a satisfying meal that’s surprisingly easy to prepare.

Recipe Details

Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Servings: 4
Difficulty: Easy

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1/3 cup extra virgin olive oil
• 1/4 cup fresh lemon juice (about 2 lemons)
• 2 tablespoons lemon zest
• 4 garlic cloves, minced
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon paprika
• 1 large onion, sliced into wedges
• 1 lb baby potatoes, halved
• 1/2 cup chicken broth
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh dill, chopped

Instructions

1. Preheat oven to 400°F. Pat chicken breasts dry and pound to even thickness, about 3/4 inch thick. This ensures even cooking throughout.
2. Make the marinade. Whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, pepper, and paprika in a large bowl until well combined.
3. Marinate the chicken. Add chicken breasts to marinade, turning to coat completely. Let marinate for 15 minutes at room temperature while you prepare vegetables.
4. Prepare vegetables. Arrange onion wedges and halved potatoes in a large roasting pan or 9×13-inch baking dish. Drizzle with 2 tablespoons of the marinade from the bowl.
5. Sear the chicken. Heat a large oven-safe skillet over medium-high heat. Remove chicken from marinade, reserving liquid. Sear chicken 3-4 minutes per side until golden brown.
6. Assemble and bake. Place seared chicken on top of vegetables in roasting pan. Pour reserved marinade and chicken broth around chicken. Cover with foil.
7. Bake covered for 25 minutes. Remove foil and continue baking 15-20 minutes until chicken reaches internal temperature of 165°F and potatoes are fork-tender.
8. Check for doneness. Chicken should be golden brown on top and juices should run clear. Potatoes should be crispy on edges and tender inside.
9. Rest and garnish. Let chicken rest 5 minutes before slicing. Sprinkle with fresh parsley and dill just before serving.

Tips for Success

Pound chicken to even thickness. This prevents some pieces from overcooking while others remain underdone. Use a meat mallet or rolling pin between plastic wrap for best results.

Don’t skip the searing step. Browning the chicken first creates a golden crust that seals in juices and adds extra flavor to your Greek lemon chicken.

Use a meat thermometer for accuracy. Chicken is safely cooked at 165°F internal temperature. Insert thermometer into thickest part of breast for most accurate reading.

Choose the right potatoes. Baby potatoes or small red potatoes work best as they hold their shape during cooking and become perfectly creamy inside with crispy edges.

Recipe Variations

Greek Lemon Chicken Thighs: Substitute 6 bone-in, skin-on chicken thighs for breasts. Increase cooking time to 35-40 minutes total. Thighs stay more moist and have richer flavor.

One-Pan Greek Lemon Chicken: Add bell peppers, zucchini, and cherry tomatoes to the roasting pan for a complete meal. Cut vegetables to similar sizes for even cooking.

Herb-Crusted Version: Mix 1/2 cup panko breadcrumbs with extra herbs and sprinkle over chicken during last 10 minutes of baking for added texture.

Dairy-Free Greek Style: Finish with crumbled dairy-free feta or simply extra fresh herbs and lemon wedges for serving.

Storage Instructions

Store leftover Greek lemon chicken in refrigerator for up to 4 days in an airtight container. The flavors actually improve after the first day as herbs and lemon penetrate the meat.

Reheat gently in a 325°F oven for 15-20 minutes, covered with foil to prevent drying out. Add a splash of chicken broth if needed to restore moisture.

Freeze cooked chicken and vegetables for up to 3 months. Thaw overnight in refrigerator before reheating. Note that potatoes may become slightly softer after freezing.

Nutritional Highlights

This Greek lemon chicken provides lean protein from chicken breast, supporting muscle health and keeping you satisfied. Each serving contains approximately 380 calories with 35 grams of protein.

The olive oil contributes heart-healthy monounsaturated fats, while fresh herbs provide antioxidants and anti-inflammatory compounds. Lemon adds vitamin C and enhances iron absorption from other ingredients.

Potatoes contribute potassium, vitamin B6, and fiber, making this a well-balanced meal that supports overall health and energy levels.

Serving Suggestions

Serve your Greek lemon chicken over fluffy rice pilaf or with warm pita bread to soak up the delicious pan juices. A simple Greek salad with cucumber, tomatoes, and olives complements the Mediterranean flavors perfectly.

For a lighter option, pair with steamed broccoli or green beans tossed with a bit of the pan sauce. The bright lemon and herb flavors enhance any vegetable side dish.

Consider serving with tzatziki sauce on the side for extra Mediterranean flair, or simply provide lemon wedges for those who want extra citrus brightness.

This Greek lemon chicken recipe brings the sunny flavors of the Mediterranean to your dinner table with minimal effort and maximum satisfaction. The combination of tender chicken, aromatic herbs, and bright lemon creates a meal that’s both comforting and refreshing.