Greek Lemon Chicken
309 Comments
Updated May 23, 2024
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This lemon chicken recipe is all about juicy, tender, and golden-baked chicken thighs coated with the best lemon-herb Greek marinade. It’s quick to prep, easy to cook, and the results are fantastic!
If there is one chicken recipe I could live off of, it’s this Greek lemon chicken. I’m a sucker for skin-on chicken thighs given how naturally juicy and flavorful they are. Plus, I love how it’s virtually impossible to overcook chicken thighs in the oven. But this bright and herby lemon chicken marinade is what makes this dish so satisfying.
If you’ve been making my recipes for a while, you may have come across different variations of this marinade on my website previously. And that’s because Mediterranean recipes are the heart and soul of how I cook! From my video on simple chicken marinades to this Greek sheet pan chicken and Greek chicken kabobs, lemon chicken recipes have become a Downshiftology staple.
If you watch the video below, you’ll see that I serve up these Greek lemon chicken thighs with a side of lemon herb rice (from my cookbook) and air fryer green beans to complete the best dinner ever. But keep scrolling for even more side dish ideas!
Lemon Chicken Ingredients
You’ll be glad to hear that this recipe is extremely pantry-friendly, including the chicken marinade! Here’s what you need.
- Chicken: Bone-in, skin-on chicken thighs lend the juiciest meat and crispiest outer skin. If you’re using frozen chicken thighs, let them thaw in the fridge overnight before making this recipe.
- Liquids: A combination of extra-virgin olive oil, fresh lemon juice, and Dijon mustard make up the base of the marinade. And if you want to amp up the lemon flavor, add a bit of lemon zest to the mix or save some lemon slices to add on top before cooking.
- Seasonings: Dried oregano, dried thyme, fresh garlic, salt, and black pepper are the ultimate Mediterranean flavor combo. And for this recipe, do stick with dried herbs instead of fresh ones.
Find the printable recipe with measurements below
How To Make Greek Lemon Chicken
Make the marinade. The prep time for this is super minimal, just stir the marinade ingredients together in a small bowl. If you’d like to save extra time, make the marinade a day in advance and store it in the fridge. Then give it a whisk before using it the next day.
Marinate the chicken. Add the chicken thighs to a large bowl, pour the marinade on top, and give the chicken a quick toss. Then, let the chicken marinate for 1 to 2 hours in the fridge. See notes below on marinating time.
Bake the chicken. Assemble the chicken in a baking dish skin side up (I’ve linked my favorite one below). Pour the remaining marinade on top and bake for 40 to 45 minutes at 350°F (180°C). You can check to see if the chicken is done at 175°F (80°C) by using an instant-read thermometer. For extra crispy skin, turn on the top oven broiler in the last 2 to 3 minutes.
Frequently Asked Questions
Acidic marinades shouldn’t be used for more than 3 hours. After this point, the chicken thighs will become far too tenderized and have a gamey-like texture. For me, the ideal time is about 1 to 2 hours.
Complete this Greek-inspired meal with a fresh Greek salad that is made with my famous Greek salad dressing. For a heartier meal, plate it with other side dishes like rice or cooked vegetables. My favorites to pair with this are garlic herb roasted potatoes, green beans with shallots, or garlic-sauteed spinach.
Yes, you can use this same marinade to cook with both types of chicken. For chicken breasts, follow my best-baked chicken breast recipe. For chicken thighs, you can reduce the time by half.
How To Store Leftover Chicken Thighs
- To store for the week: Enjoy portions throughout the week by storing them in the fridge for 4 to 5 days.
- To freeze for later: Store leftovers in a freezer-safe container for up to 3 months. Then thaw them in the fridge the day before you plan to reheat them. Trust me, finding a batch of this chicken in your freezer is a gold mine!
- Reheating chicken: Good news, chicken thighs are less likely to dry out when reheating. But you can always add a little moisture back in by adding a splash of water on top or layering a damp paper towel over the chicken piece before microwaving it.
More Easy Chicken Recipes
I’ve got plenty more chicken thigh recipes or chicken breast recipes for you to enjoy. But here are some of my favorites that I make most often:
- Creamy Tuscan Chicken: This creamy chicken dish with spinach and tomatoes hits every time.
- Chicken Piccata: Think of this as a tasty, briny Italian version of lemon chicken.
- Honey Mustard Chicken: A chicken dinner staple if you love honey mustard sauce.
- Lemon Garlic Spatchcock Chicken: If you’re cooking a whole chicken, this recipe uses a similar marinade giving amazing results!
I hope you love this Greek lemon chicken as much as I do! Once you make it, let me know your thoughts in the comment box below.
Greek Lemon Chicken
Description
Video
Equipment
- Casserole Dish This nesting set of casserole dishes is the best!
Ingredients
- 8 bone-in chicken thighs
- ⅓ cup extra-virgin olive oil
- ¼ cup lemon juice
- 4 garlic gloves, minced
- 1 tablespoon dried oregano
- 2 teaspoons dried thyme
- 2 teaspoons Dijon mustard
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- Make the marinade: In a small bowl, stir together the oil, lemon juice, garlic, oregano, thyme, mustard, salt, and pepper.
- Marinate the chicken: Add the chicken thighs to a large bowl and pour the marinade on top. Marinate for 1 to 2 hours (and up to 8 hours) in the fridge.
- Transfer to baking dish: Preheat the oven to 350°F (180°C). Place the chicken in a baking dish and pour the remaining marinade on top.
- Bake the chicken: Bake for 40 to 45 minutes, until the chicken is fully cooked and registers 175°F (80°C) on an instant-read thermometer. Optionally, you can baste the chicken a few times while it cooks. And for extra crispy skin, turn on the top oven broiler in the last 2 to 3 minutes. If you're serving this dish up for a dinner party, you can garnish it with lemon slices if you'd like.
Nutrition
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Easy peasy recipe.
Delicious! This time, I added potatoes and onion for a difference. The Meyer lemon is not as acidic as other lemons, so I added the zest plus slices over the top, to really charge the lemon flavour. Fabulous!
Love the addition of potatoes and onion in this dish!
4th time making your Greek lemon chicken.
Fabulous!
Yay! Thanks for making the recipe again and again, Denise!
EXCELLENT !!
Sooo good!! This will definitely be added to our weekly meals!!
Wonderful! I’m glad you love this Greek lemon chicken, Cheryl.
Turned out great! I used boneless chicken thighs and grilled them after marinating. If grilling, I recommend draining the marinade and maybe reducing it to make a sauce.
Hi Irina – Wonderful! I’m glad this turned out great on the grill.
Absolutely Delicious ❣️
Thank you🌹
I’m glad you enjoyed it!
Made this last week and had some leftover for another meal – delicious – looking forward to making again!
I’m glad you enjoyed it, Belinda!
Made using boneless, skinless thighs bc that’s what I had. It was delicious and moist. Cooked for 35 min then broiled for about 3-4 to brown a little on top. Served with the rice she makes in video, roasted asparagus and Greek salad which was on her website as well. Family loved it!
Hi Cindy – Happy to hear this Greek lemon chicken worked out great with boneless, skinless thighs!
I prefer using a fryer whole chicken and spatchocking it, but thighs are the next most tender parts to use and this recipe does just that, and a great pairing for Grreek salad and a nice dinner bread! Thanks!
Hi Cathy – Glad you enjoyed this Greek lemon chicken regardless!
Can this done with breasts has anyone tried? My kids won’t eat thighs
Yes, you can use this same marinade with chicken breasts! But make sure to follow my baked chicken breast recipe for proper cooking time and temperature.
Mhhh soo good! I just tried it today. I let the chicken marinade in the fridge for 24 hours. Then I baked it in the air fryer instead the oven and it was perfect! Perfect for days where I don’t want to spend a lot of time in the kitchen. Greetings from Germany
Hi Jenny – Glad this recipe worked out great in the air fryer!
This was delicious. And, when I warmed up the left-overs it was great again! Thanks!!
Hi Vicky – I’m so glad this lemon chicken was a hit! Leftovers of this always hit the spot.
Can this recipe be done in air fryer please if so what time and temp would you recommend xx
Hi Sheila – I haven’t tested cooking bone-in chicken thighs in the air fryer yet. But will let everyone know once I do!
Are you saying this is 8 servings? Thigh pieces can be small.
Thanks!
Hi Babara – Yes, each serving is one chicken thigh.
One serving of meat is roughly the size of your palm.
Made this for dinner tonight. So quick and easy to mix up the marinade. I only marinated it for 30 minutes b/c it was getting late by the time I started it. Even with only half hour of marinating, it was incredible. Served it with rice, broccoli, and crumbled feta…so amazing. Definitely adding this to my go-to list for dinner.
Hi Tara – I’m so glad you enjoyed this Greek lemon chicken!
Lisa started by falling in love with your Creamy tuscan chicken which I use all the time. The lemon chicken thighs above look scrumptious – so just purchased your book for more. Great recipes. Easy to follow
Thanks for all your hard work on behalf of everyone who loves to eat and cook
Hi Wendy – Thanks so much for your feedback! I hope you continue to enjoy Downshiftology recipes to come.
Tried it tonight, delicious, will gave it again soon
Hi Laurie – I’m so glad you enjoyed this Greek lemon chicken!
Can I cook this in my air fryer and at what temperature
This is truly easy and delicious. (Per my husband and children.) I do not eat meat and have a hard time cooking it- it never comes out right. This seems to be perfect every time and they absolutely love it. I make it frequently without any changes since its perfect as is!
Hi Heather – Thrilled to hear that this has become a family favorite!
Love this recipe. We make it frequently because we love all things lemon. I always have the spices on hand and it’s a cinch to make. Great with the Greek Salad, as she suggests, and some rice. Bon Apetit!
Hi Kathleen – Thanks for leaving a review and happy to hear this lemon chicken has become a staple!
What is the weight of the chicken to the portions of marinade so It’s sure to cover and taste correct?
Hi Michelle – A typical pack of 8 bone-in chicken thighs will weight about 2.2 pounds.
Perfect
Literally baking it right now. Quick and easy with simple ‘in the pantry’ ingredients. Didn’t have Dijon Mustard but had Beerenberg Pale Ale Mustard in the pantry that I used instead – hoping this doesn’t change the outcome too much. Browsing your other recipe’s now.
Hi Lila – How did you chicken turn out?
Sooooo good!! This recipe is so delicious and flavorful. Also, easy to make. Thanks for another great recipe Lisa!! 😋
Hi Dana – I’m so glad you loved this Greek lemon chicken!
Great and easy marinade
Hi Peter – I’m glad you enjoyed this Greek marinade!
Absolutely delicious! Swiftly added to the weeknight rotation!
Hi Layl – Happy to hear this Greek lemon chicken has made it into your weekly rotation!
This recipe has become a family favorite, thanks Lisa!! Perfect flavorful base protein for meal prep, goes great on a salad, in a wrap, with veggies and rice/potato on the side; the possibilities are endless.
Loved by my toddler, hubby and the rest of our dinner guests!
Thanks so much, Meghan!
I had made a similar variant of this recipe before. I found the marinade intriguing, and it will definitely become part of the “arsenal.” Oddly, in the comments I read (which is always helpful) I didn’t see the suggestion to first brown the chicken. I used a large oval Creuset dutch oven (enough room for six thighs) in which I heated up some butter and and then browned the two sides of the (marinated) chicken thighs. I gave each side maybe 5 to 7 minutes, on the top of the stove. I removed the chicken and covered the entire bottom of the dutch oven with lemon slices (also something that I didn’t see suggested) before placing the chicken back in the Creuset, adding more of the marinade, and then placing the whole shebang in the pre-heated oven. The lemon slices are an absolute hit and none were left by my two friends last night!
I like the “gentle” temp of 350 F (some recipes call for 400 F and a shorter time in the oven) because it allows you to put a dish with potatoes simultaneously into the oven for the final 25 to 30 min. (I used p. slices, onion, a few serrano pepper slices (de-seeded they give just a bit of a kick), garlic, rosemary, and kosher salt, all mixed with some olive oil).
Great marinade! I’m married into a Greek family so I’ve done this more than once! We usually add potatoes and roast everything together. I process the marinade and then sprinkle some extra herbs on top of the meat/potatoes. I don’t usually add mustard but I thought, how could this be bad? and I used it. I also added a few extras like a dash of a seasoning blend that I like. Meat and potatoes tasted fantastic. This will become my go-to. Thank you!
Hi Ruth – Potatoes would be a great addition to this recipe! And happy to hear you ended up loving the mustard in it.
Can i make this a couple hours before dinner? does it reheat well? Also, for how long should I bake it if I use chicken breasts?
Thank you
Yes, it does reheat well. I meal prep it often. Chicken breasts usually cook in about 20-25 minutes in the oven. Enjoy!
definitely a keeper! love this recipe, I did make it differently but it still came out amazing!!! I used frozen chicken breasts, in a pressure cooker for 10 mins, used the broth to boil some bell peppers, cut the breasts into strips and added them back into the mix.
thank you for such an easy and fresh recipe.
This recipe is fabulous. Such wonderful,flavors. We are making it again and again. Turns out great with minimal marinating. Healthy and delicious.
Hi Gloria – Happy to hear you love this Greek lemon chicken!
Easy and delicious added cut up potatoes and made it a sheet pan dinner
Hi Rita – Love the idea of adding potatoes to this!
LOVE, LOVE, LOVE! And it’s versatile! Put this marinade on salmon and baked it…DELISH!
Hi Deb – Happy to hear you love this Greek chicken recipe!
Can I substitute chicken cutlets for the thighs?
Hi Deborah – Yes, you can. But I would double check the proper cooking time and temperature for baked chicken cutlets!
Holy smokes. This recipe is delicious! I did with chicken breast since that’s what I had in the fridge. Equally as awesome and super juicy.
Hi Sarah – I’m so glad you loved this Greek lemon chicken!
This is definitely a 5 star recipe. I have made this several times for different family members and friends and they have all wanted the recipe. The only modification I made was to use 1/4 cup olive oil, as opposed to 1/3. Thank you for a great and easy recipe.
Hi Jan – I’m so glad you love this Greek lemon chicken!
Is this freezable before cooking?
Hi Stephanie – Yes, you can freeze this if you’d like!
So good!! Followed the recipe exactly. Will definitely keep in the rotation, my husband loved it!
I’m glad you both enjoyed it!
I made this and the lemon herb rice for dinner tonight. I followed both recipes exactly. Delicious! We had seconds. Thank you!
That’s such a great combo! Happy you enjoyed both recipes, Susan!
Very easy to make and incredibly tasty. I used boneless, skinless thighs and I can imagine how tasty it would be with the bone and crispy skin.
I served this with creamy orzo and green beans.
I’m glad you enjoyed the lemon chicken!
How many minutes did you put for boneless skinless thighs?? Would love to try it tonight
Any issue using avocado oil versus olive oil … I used 1/2 of each ?
No problem, go ahead and do that if you’d like. :)
This is my go to recipe, I leave the chicken in the marinate overnight and find the acidity of the lemon helps make the thighs less fatty. Can’t recommend enough!
Hi Beth – Happy to hear you love this Greek lemon chicken!
Made this dish tonight after my sister gave me a bunch of fresh lemons from her lemon tree. Fresh squeezed lemon juice does add to the overall flavor. Excellent dish, will make again !
Hi Andrew – Glad you were able to make use of those lemons!
Delicious and moist. I added lemon zest my hubby loved it!!! Keeper for sure
Yay, happy you both loved the recipe, Kara!
I love lemon so this was perfect and so easy to make.
Followed the instructions exactly except for used 10 thighs and there was enough yummy broth in the pan to simply put it over some angel hair pasta as a side.
I’m glad you enjoyed the recipe!
Quick and so easy to prepare. My husband really enjoyed this meal. He said chicken was moist and very tasty. Did I mention, how EASY it was to fix? Full disclosure, I do not like chicken, but I like to find recipes to fix for him. I served with Jasmin rice and lemon asparagus.
Hi Yolanda – I’m so glad you and your husband love this Greek lemon chicken!
Can it be made with chicken breasts
Hi Teri – You can use this same marinade for chicken breasts, but I would follow my baked chicken breast recipe for proper cooking temperature and time.
Made this recipe with chicken thighs without skin and the top didn’t come up crispy even though i broiled them for 5 min. The flavor was great though!!
Hi Chantal – you need the skin in order for them to crisp up. ;)
Hahahaha you ding dong
OMG! This was amazing. I added carrots and had to double the sauce, the chicken soaked most of it up when I marinated them. I can’t wait to try more of your recipes.
Hi Lindsey – Thrilled to hear you love this lemon chicken!
There was a lot of marinade
Next time more lemon , more salt and less olive oil.
Despite this the chicken was delicious and well cooked.
A good recipe and will be repeated
Hi Rita – You can always adjust the recipe to your liking. But glad you still enjoyed it!