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
Scale
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
