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Juicy Baked Greek Lemon Chicken

Three pieces of perfectly roasted greek chicken with deeply browned, herbed skin served on a light yellow plate.
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Make tender, flavorful Greek chicken breasts or thighs using a simple lemon, garlic, and oregano marinade. This baked recipe is easy for weeknight dinners and yields juicy results.

Ingredients

Scale
  • 2 lbs chicken breasts or thighs
  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • 4 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika

Instructions

  1. In a bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, salt, pepper, and paprika to create the marinade.
  2. Place the chicken in a large zip-top bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are coated.
  3. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for best flavor. Do not marinate longer than 4 hours due to the lemon juice.
  4. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly grease a baking dish or line a sheet pan with parchment paper.
  5. Remove the chicken from the marinade, letting excess drip off, and arrange it in a single layer in the prepared baking dish. Discard the remaining marinade.
  6. Bake for 20 to 25 minutes, or until the internal temperature of the chicken reaches 165 degrees Fahrenheit (74 degrees Celsius). Cooking time varies based on the thickness of the cut.
  7. Remove the chicken from the oven and let it rest for 5 minutes before slicing or serving.

Notes

  • For extra flavor, squeeze fresh lemon wedges over the chicken after baking.
  • This chicken works well for meal prep; store leftovers in an airtight container in the refrigerator for up to 3 days.
  • If using chicken tenders, reduce the baking time to 15-18 minutes.

Nutrition

Find it online: https://kingscook.com/greek-chicken-recipe-juicy-lemon-garlic/