There’s something truly magical about a meal that’s as simple to prepare as it is bursting with bright, sunny flavor, and this Baked Greek Lemon Chicken Recipe is the perfect example! Juicy, golden chicken infused with vibrant lemon, garlic, and herbs comes together in one pan, nestled among tender potatoes and sweet red onion. The whole dish is irresistibly aromatic, fresh, and colorful—just the sort of dinner that transports you straight to the Mediterranean coast, no passport required.
Ingredients You’ll Need
The beauty of this Baked Greek Lemon Chicken Recipe is in its simplicity. Each ingredient plays a starring role, building layers of flavor and texture that make every bite deliciously memorable. Here’s what you’ll need and why it matters:
- Chicken Thighs (bone-in, skin-on): These stay wonderfully juicy and soak up the marinade, but you can substitute breasts for a leaner option.
- Olive Oil: Essential for richness and helping the marinade cling to every crevice of the chicken and veggies.
- Lemon Juice and Zest: The real backbone of this dish, offering both tartness and fragrant citrus oils for an authentic Greek touch.
- Garlic: Adds depth and a savory punch that balances the brightness of the lemon.
- Fresh Oregano (or dried): Delivers that unmistakable Mediterranean flavor—fresh is best, but dried works in a pinch.
- Dried Thyme: Brings a subtle earthiness that rounds out the herbal notes.
- Salt and Black Pepper: Just enough to enhance all the flavors without overpowering the freshness.
- Paprika: Lends a gentle warmth and a hint of color to the chicken’s golden crust.
- Baby Potatoes: Soft, buttery, and perfect for soaking up all the delicious juices as they roast.
- Red Onion: Roasts up sweet and tender, adding both flavor and gorgeous color to the pan.
- Chicken Broth or Water: Keeps everything moist as it bakes and creates a lovely pan sauce.
- Fresh Parsley and Lemon Wedges: The final flourish for color, aroma, and an extra pop of freshness at the table.
How to Make Baked Greek Lemon Chicken Recipe
Step 1: Whisk Up the Marinade
Start by combining the olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, black pepper, and paprika in a small bowl. Whisk it all together until the mixture looks creamy and emulsified. This fragrant marinade is going to work wonders, infusing the chicken with zesty, herby flavor from the inside out.
Step 2: Marinate the Chicken
Place the chicken thighs in a large bowl or zip-top bag and pour in about half of your marinade. Toss everything so the chicken gets fully coated—don’t be afraid to get your hands in there! Let the chicken marinate for at least 30 minutes in the fridge, or up to 2 hours if you have the time; the longer, the deeper the flavor.
Step 3: Prep the Veggies and Arrange the Pan
In your largest baking dish or oven-proof skillet, spread out the halved baby potatoes and wedges of red onion. Drizzle them with a bit of the remaining marinade and toss so they’re glistening and coated. Nestle the marinated chicken pieces right on top of the veggies, then pour over any extra marinade—no flavor left behind! Add the chicken broth or water to the pan to ensure everything stays juicy while baking.
Step 4: Bake to Golden Perfection
Slide your pan into a preheated 400°F (200°C) oven and bake uncovered for 40–45 minutes. The chicken will turn irresistibly golden, the skin will crisp, and the potatoes will become melt-in-your-mouth tender. If you love an extra-crispy finish, pop the pan under the broiler for 2–3 minutes right at the end—just keep a close eye so nothing burns.
Step 5: Garnish and Serve
Once the Baked Greek Lemon Chicken Recipe comes out of the oven, scatter fresh parsley over the top and add plenty of lemon wedges. That pop of green and yellow is as beautiful as it is tasty! Let everyone squeeze extra lemon juice over their plates for an added zing.
How to Serve Baked Greek Lemon Chicken Recipe
Garnishes
A flurry of chopped fresh parsley and a generous pile of lemon wedges are the finishing touches this dish craves. The parsley adds a burst of color and freshness, while the lemon lets each guest customize their tang factor. For a little extra flair, a dusting of crumbled feta or a sprinkle of sumac would be delicious too.
Side Dishes
This Baked Greek Lemon Chicken Recipe truly shines alongside classic Greek accompaniments. Serve it with a crisp Greek salad tossed with tomatoes, cucumber, and olives; a cooling bowl of tzatziki; or warm, fluffy pita bread to mop up all the luscious juices. If you want to round out the meal, add a side of roasted vegetables or herbed rice.
Creative Ways to Present
For a fun twist, try serving the chicken pieces and roasted veggies family-style on a big wooden board, surrounded by little bowls of dips and garnishes. Or, slice the cooked chicken and pile it into pita pockets with the potatoes, onions, and a dollop of tzatziki for a Mediterranean-inspired sandwich. You can even shred the leftovers and toss them into a fresh salad for lunch the next day!
Make Ahead and Storage
Storing Leftovers
Leftovers of this Baked Greek Lemon Chicken Recipe keep beautifully in the refrigerator. Simply transfer everything to an airtight container once cooled and store for up to 3 days. The flavors deepen overnight, making for a delicious next-day lunch or dinner!
Freezing
Yes, you can freeze this dish! Arrange the chicken and vegetables in a freezer-safe container or resealable bag, trying to keep them in a single layer for even thawing. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge before reheating.
Reheating
To reheat, place the chicken and vegetables in an oven-safe dish, cover with foil, and warm in a 350°F (175°C) oven for about 15-20 minutes, or until heated through. For a quick option, use the microwave, though the skin won’t be as crisp. If you want to revive that golden edge, uncover and broil for a minute or two right before serving.
FAQs
Can I use boneless, skinless chicken breasts instead of thighs?
Absolutely! If you prefer chicken breasts, just reduce the baking time by 5–10 minutes to prevent them from drying out. Keep an eye on the internal temperature, aiming for 165°F (74°C) for perfect juiciness.
Is there a way to make this Baked Greek Lemon Chicken Recipe dairy-free and gluten-free?
Great news—this recipe is naturally gluten-free and dairy-free as written, making it a fantastic option for a variety of dietary needs. Just double-check your chicken broth label to ensure it’s gluten-free.
What other vegetables can I add to the baking pan?
Feel free to get creative! Try adding chunks of bell pepper, zucchini, or cherry tomatoes to the pan for even more color and flavor. Just keep the pieces roughly the same size as the potatoes for even roasting.
Can I prep the marinade and chicken in advance?
Definitely! Marinating the chicken up to 24 hours ahead will only make the flavors more robust. You can also prep the veggies and store everything separately until you’re ready to assemble and bake.
What should I do if I don’t have fresh oregano?
No worries! Dried oregano works beautifully in this Baked Greek Lemon Chicken Recipe. Just use about a third of the amount you’d use for fresh, since dried herbs are more concentrated in flavor.
Final Thoughts
If you’re looking for a meal that’s easy, vibrant, and full of Mediterranean sunshine, this Baked Greek Lemon Chicken Recipe is a must-try. It’s a personal favorite that never fails to impress, and I hope it brings the same joy and flavor to your kitchen as it does to mine. Give it a go, and let yourself be whisked away to Greece—one bite at a time!
Print
Baked Greek Lemon Chicken Recipe
- Total Time: 1 hour (excluding marinating time)
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Baked Greek Lemon Chicken recipe features tender, juicy chicken thighs marinated in a zesty lemon and herb blend, baked alongside flavorful baby potatoes and red onions. It’s a simple one-pan Mediterranean-inspired meal bursting with fresh garlic, oregano, thyme, and paprika, perfect for an easy yet impressive weeknight dinner.
Ingredients
Chicken Marinade
- 4 bone-in, skin-on chicken thighs (or breasts)
- 3 tablespoons olive oil
- Juice of 2 lemons (about 1/4 cup)
- Zest of 1 lemon
- 4 cloves garlic, minced
- 1 tablespoon fresh oregano (or 1 teaspoon dried)
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
Vegetables and Additional Ingredients
- 1 pound baby potatoes, halved
- 1 red onion, cut into wedges
- 1/4 cup chicken broth or water
- Fresh parsley for garnish
- Lemon wedges for garnish
Instructions
- Prepare the Marinade: In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, pepper, and paprika until well combined.
- Marinate the Chicken: Place the chicken thighs in a large bowl or zip-top bag, pour half of the marinade over them, and toss to coat thoroughly. Let them marinate for at least 30 minutes or up to 2 hours in the refrigerator to deepen the flavors.
- Prep the Vegetables: In a large baking dish or oven-safe skillet, arrange the halved baby potatoes and red onion wedges. Drizzle with a bit of the remaining marinade and toss to coat evenly.
- Assemble the Dish: Place the marinated chicken pieces on top of the vegetables in the baking dish. Pour any leftover marinade over the chicken and vegetables, then add the chicken broth or water to the pan to keep everything moist during baking.
- Bake the Chicken and Vegetables: Bake uncovered in a preheated oven at 400°F (200°C) for 40–45 minutes or until the chicken is golden and reaches an internal temperature of 165°F (74°C), and the potatoes are tender.
- Optional Broiling for Crispiness: For an extra crispy skin finish, broil the top of the chicken for the last 2–3 minutes of cooking, watching carefully to prevent burning.
- Garnish and Serve: Remove from the oven and garnish with fresh parsley and lemon wedges. Serve warm with your choice of sides such as Greek salad or tzatziki.
Notes
- Serve with Greek salad, tzatziki, or warm pita bread for a complete meal.
- You can substitute chicken breasts for thighs, but reduce baking time by 5 to 10 minutes to prevent drying.
- Marinating the chicken overnight enhances flavor but is optional.
- Use fresh herbs if possible for more vibrant taste.
- Adding chicken broth or water helps keep the dish moist during baking.
- Prep Time: 15 minutes (plus up to 2 hours marinating time)
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 chicken thigh with vegetables
- Calories: 420
- Sugar: 3g
- Sodium: 370mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg
