Greek Lemon Chicken

This baked Greek Lemon Chicken recipe is easy enough to pull together on busy weeknights when you don’t feel much like cooking. Our Greek lemon chicken marinade made with Dijon mustard, lemon juice and Mediterranean seasoning, turns ordinary chicken thighs into a restaurant-quality dish. These baked thighs are loaded with bright and savory flavors that your whole family will love.

These Greek lemon chicken thighs pair great with roasted vegetables, rice, quinoa or mashed potatoes. And the extra juices from the baked thighs add so much flavor drizzled over any side you choose.

Why You’ll Love This Recipe

• Simple To Make.  There’s not much labor to making this recipe. You just whisk together the ingredients for the Greek lemon chicken marinade, marinate the thighs, and then bake them in the oven. 
• Budget Friendly Ingredients.  You’ll only need a few simple ingredients for this recipe, so you can feed your family a delicious meal without breaking the bank.
• Loaded With Flavor. Lemon Greek chicken is bursting with lemony Mediterranean flavors.

Greek Lemon Chicken Recipe Ingredients

• Chicken Thighs. We use skin-on and bone-in chicken thighs. You can use boneless thighs if you like. We like to baste these thighs with the juices 2-3 times while they cook in the oven.
• Marinade. Our Greek lemon chicken marinade is made with Dijon mustard, garlic, fresh-squeezed lemon juice, olive oil and seasonings.

How To Make Greek Lemon Chicken

1. Prepare Chicken Thighs. Pat the chicken thighs dry with paper towels to remove excess moisture.
2. Whisk Ingredients For Marinade. Whisk together the ingredients for the marinade in a large bowl.
3. Marinate Chicken. Place the chicken thighs in the bowl with the marinade and turn the thighs over so they are all evenly coated in the marinade.
4. Refrigerate Chicken. Cover the bowl with plastic wrap and refrigerate for 1 hour or at least 20-30 minutes if you’re short on time.
5. Transfer To Oven.  Using tongs, transfer the chicken to an oven safe skillet or baking dish and cook in the oven for 30-40 minutes or until the chicken is cooked through and the internal temperature reaches 165°F to 180°F on a digital meat thermometer . The actual time to cook the chicken will vary depending on the size of the chicken thighs and the temperature of your oven. 
6. Rest Chicken. Remove from the oven and let the chicken rest in the pan for 3-5 minutes before serving. Baste the chicken a few times in the drippings as it rests.

What To Serve With Greek Lemon Chicken Thighs 

Baked Greek Lemon Chicken is a versatile main dish that pairs well with a variety of side dishes. 

• Vegetables. Steamed Broccoli, Sauteed Vegetables, Corn on the Cob, or Sauteed Zucchini.
• Rice. Basmati Rice, Easy Rice Pilaf, Vegetable Rice, or Italian Rice.
• Pasta. Greek Orzo Pasta or Greek Pasta Salad.
• Potatoes. Roasted Red Potatoes, Boursin Mashed Potatoes, Basil Mashed Potatoes or Mashed Sweet Potatoes.
• Salad.  Garden Salad, Romaine Salad, Everyday Mediterranean Salad, or Italian Salad, 

More Chicken Dinner Recipes

• Italian Dressing Chicken
• Baked Boneless Skinless Chicken Thighs
• One Pan Italian Chicken
• Greek Chicken Bowl
• Marinated Greek Chicken 
• Pan Seared Chicken Breast
• Chicken Milanese
• Easy Parmesan Crusted Chicken

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Yield: 6 Servings

Greek Lemon Chicken

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

This baked Greek Lemon Chicken recipe is easy enough to pull together on busy weeknights when you don't feel much like cooking. Our Greek lemon chicken marinade made with Dijon mustard, lemon juice and Mediterranean seasoning, turns ordinary chicken thighs into a restaurant-quality dish. These baked thighs are loaded with bright and savory flavors that your whole family will love.

Ingredients

• 6 large chicken thighs (bone-in and skin-on)

For The Greek Lemon Chicken Marinade

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• 3 teaspoons Dijon mustard
• 1/4 cup freshly squeezed lemon juice
• 3 small cloves garlic, finely minced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/4 teaspoon crushed dried rosemary
• ½ teaspoons kosher salt
• ¼ teaspoon freshly ground black pepper
• 1/3 cup extra virgin olive oil

Instructions

1. Whisk together the ingredients for the marinade in a large bowl.
2. Pat the chicken thighs dry with paper towels. Place the chicken thighs in the bowl with the marinade and turn them over a few times making sure all of the thighs are coated and resting in the marinade.
3. Cover and refrigerate the chicken for an hour or at least 20-30 minutes if you're short on time.
4. Preheat oven to 425°F.
5. Using tongs, transfer the marinated chicken from the bowl to an ovenproof baking dish and roast in the oven at 425°F for 35-40 minutes, or until the internal temperature reaches 165°F to 180°F on a digital meat thermometer. The cook time will depend on the size of the chicken thighs. Obviously larger thighs will take longer to cook. Insert a digital meat thermometer in the thickest part of a chicken thigh.
6. Remove from the oven and let the chicken rest in the pan for 3-5 minutes before serving. Baste the chicken with the drippings after you remove it from the oven.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 406Total Fat: 33gSaturated Fat: 7gUnsaturated Fat: 25gCholesterol: 167mgSodium: 483mgCarbohydrates: 2gFiber: 1gSugar: 0gProtein: 31g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.