Baked Greek Lemon Chicken Recipe

There’s something truly special about my go-to Baked Greek Lemon Chicken Recipe. I still remember the first time I served this at a weekend dinner with friends—the way the kitchen filled with tangy lemon and warm herbs instantly set the mood for relaxed, joyful eats. Everyone kept reaching for seconds, praising how juicy and fragrant the chicken was. It's become one of those recipes I’m happy to turn to whenever I want a comforting, yet fresh meal that feels like a little Mediterranean escape right at home.

This Baked Greek Lemon Chicken Recipe is unique for its vibrant yet straightforward flavor profile, combining tart lemon, fragrant oregano and thyme, and a hint of smoky paprika. The aroma as it bakes will pull you to the kitchen, where you'll notice the chicken’s golden edges and the garlicky marinade glazing every bite. I love how adaptable it is, perfect for weeknight dinners or weekend feasts. Plus, it’s naturally low-carb, gluten-free, and dairy-free, making it great for lots of dietary needs.

Don’t worry if you’re new to cooking chicken with herbs and marinades—I’ll walk you through it step-by-step to get that juicy, flavorful result without any guesswork. A little prep, a bit of patience for marinating, and the oven does the rest. You’re going to enjoy how approachable and rewarding this recipe is!

Ingredients You’ll Be Working With

Before you begin, a quick tip on measuring: it's best to use fresh herbs and quality olive oil since they contribute tons of flavor. The exact quantities are in the recipe card at the bottom for accuracy, but here’s a quick overview of what’s in the mix and why.

• Chicken thighs: Boneless and skinless for quick cooking and easy eating; you can swap bone-in if preferred, just increase cook time slightly.
• Lemons (juice of 2): Freshly squeezed for that bright, natural tang—bottled juice won’t have the same punch.
• Olive oil: Adds richness and helps the marinade coat the chicken nicely; extra virgin is best.
• Garlic: Minced finely to infuse every bite with aromatic depth; fresh is best here.
• Dijon mustard: Adds subtle tang and emulsifies the marinade to cling to the chicken.
• Oregano: The signature Greek herb that brings earthy warmth.
• Thyme: Another fragrant herb that complements oregano beautifully.
• Dill: Offers a fresh, slightly sweet herbal note to brighten flavors.
• Paprika: Adds vibrant color and a smoky layer without heat.
• Salt and black pepper: Essential seasoning to bring out all the flavors; adjust to your taste.

If you can’t find fresh herbs, dried will work—use about a third of the amount since dried herbs are more concentrated. For a dairy-free and gluten-free meal, this recipe fits right in without changes, making substitutions easy if needed.

Tools You’ll Need

• Large mixing bowl or zip-top bag: For marinating the chicken evenly and mess-free.
• Measuring spoons and cups: To get the balance of herbs, lemon, and spices just right.
• Baking dish or roasting pan: A medium-large dish to spread the thighs out for even baking.
• Meat thermometer: To check when chicken reaches the safe internal temp of 165°F (74°C) for juicy results.
• Oven and broiler: The broiler is key for adding that final golden, slightly crisp top.

How to Make Baked Greek Lemon Chicken Recipe

Ready to get started? This Baked Greek Lemon Chicken Recipe is all about simple prep, an easy marinade, and a bake until perfectly tender. Here’s how I like to do it.

1. Prepare the chicken: Place all 8 boneless skinless chicken thighs into a large bowl or zip-top bag, ensuring they fit comfortably to absorb the marinade flavors.
2. Mix the marinade: In a small bowl, whisk together juice of 2 lemons, ¼ cup olive oil, 4 cloves minced garlic, 3 teaspoons Dijon mustard, 3 teaspoons oregano, 2 teaspoons thyme, 1 teaspoon dill, 1 teaspoon paprika, 2-3 teaspoons salt (to taste), and 1 teaspoon black pepper.
3. Marinate: Pour marinade evenly over the chicken and cover the bowl tightly or seal the bag. Pop it in the fridge and let it marinate anywhere from 2 to 6 hours. This step makes all the difference—don’t skip the resting time!
4. Preheat oven: Heat to 350°F (175°C) while the chicken marinates to ensure even cooking when it goes in.
5. Bake: Arrange the chicken thighs in a single layer in a large baking dish, pouring any leftover marinade over the top. Bake for about 40 minutes or until the internal temperature registers between 165-175°F (74-79°C). The chicken should be tender and juicy.
6. Broil finish: For a beautiful golden color and slight crispiness, switch your oven to broil and cook for an additional 2-3 minutes. Keep a close eye so it doesn’t burn.
7. Rest and serve: Let the chicken rest a few minutes out of the oven before serving to keep it juicy.

How to Serve

Flavor Boosters

This Baked Greek Lemon Chicken Recipe is delicious as is, but topping with fresh chopped parsley or a sprinkle of crumbled feta cheese adds a lovely brightness and creaminess. A drizzle of extra lemon juice or a dollop of tzatziki sauce can also enhance that fresh, zesty flavor further.

Perfect Pairings

Serve alongside fluffy rice pilaf, roasted Mediterranean vegetables, or a crisp Greek salad to keep the flavors light and vibrant. For drinks, a chilled white wine like Assyrtiko or even a sparkling water with lemon pairs beautifully to match the citrus notes.

Presentation Touches

For dinner parties, consider plating the chicken on a large platter garnished with lemon slices and whole herb sprigs for a festive touch. You can portion the thighs individually with small bowls of dips or sides to encourage sharing and mingling. Leftovers make fantastic sandwich or salad toppers the next day.

Variations & Easy Swaps

• Use chicken drumsticks or bone-in thighs for deeper flavor (adjust bake time accordingly).
• Swap lemon juice for lime for a slightly different citrus twist.
• Add crushed red pepper flakes to the marinade for subtle heat.
• Replace fresh herbs with ⅓ the amount of dried if fresh isn’t available.
• Use smoked paprika to deepen the smoky flavor for a richer profile.
• Add a splash of white wine or chicken broth to the marinade for extra savory notes.

Make-Ahead, Storage & Reheating

• Marinate the chicken up to 6 hours ahead or overnight for deeper flavor.
• Store cooked chicken in an airtight container in the fridge for up to 3 days.
• Reheat gently in the oven at 300°F (150°C) covered with foil to avoid drying for about 10-15 minutes.
• Freeze cooked chicken pieces wrapped tightly up to 2 months; thaw overnight in the fridge before reheating.

FAQs

Q1: Can I use chicken breasts instead of thighs?
A: You can, but chicken breasts cook faster and can dry out more easily. Keep an eye on timing and use a thermometer to avoid overcooking—aim for 160-165°F internal temp, then let rest off heat.

Q2: What if I don’t have fresh lemons?
A: Fresh lemon juice is really key for the fresh, bright flavor. If you must use bottled, try to find one without additives and consider adding a bit of lemon zest if available.

Q3: Do I need to marinate for the full 6 hours?
A: At least 2 hours helps with flavor penetration, but for best results and tenderness, 4-6 hours is ideal. If short on time, even 30 minutes is better than nothing.

Q4: How can I tell when the chicken is done?
A: Use a meat thermometer inserted at the thickest part. Look for 165-175°F (74-79°C). The juices should run clear and the meat should feel firm, but not rubbery.

Q5: Can I prepare this recipe gluten-free and dairy-free?
A: Absolutely! This recipe is naturally gluten-free and dairy-free, so perfect for those diets without any changes needed.

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