Description
This Yummilicious Greek Lemon Chicken recipe features tender, juicy chicken thighs or breasts marinated in a zesty lemon-herb mixture and baked to perfection. Bursting with flavors from fresh lemon, garlic, and oregano, this healthy, gluten-free Mediterranean dish is quick to prepare and perfect for an easy weeknight dinner or meal prep.
Ingredients
Scale
Chicken and Marinade
- 1.5 pounds boneless, skinless chicken thighs or breasts
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 4 cloves garlic, minced
- 1 tablespoon fresh oregano (or 1 teaspoon dried)
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 cup low-sodium chicken broth
For Garnish
- Lemon slices
- Fresh parsley, chopped
Instructions
- Prepare the Marinade: In a large bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, black pepper, paprika, and crushed red pepper flakes if using. This creates a flavorful marinade to infuse the chicken with bright, herby notes.
- Marinate the Chicken: Add the chicken thighs or breasts to the marinade and toss well to coat all pieces evenly. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the chicken to absorb the flavors, though 2 hours is preferable for maximum taste.
- Preheat the Oven: When ready to cook, preheat your oven to 400°F (200°C) to prepare for baking the chicken.
- Sear the Chicken: Heat a large oven-safe skillet over medium-high heat and add a drizzle of olive oil. Place the marinated chicken pieces in the skillet and sear them for 2 to 3 minutes on each side until they develop a beautiful golden-brown crust. This step locks in the juices and adds depth of flavor.
- Add Broth and Bake: Pour the low-sodium chicken broth into the skillet with the seared chicken, then transfer the skillet directly into the preheated oven. Bake for 15 to 20 minutes, or until the chicken is cooked through and the internal juices run clear when pierced with a fork or knife.
- Rest the Chicken: Remove the skillet from the oven and let the chicken rest for 5 minutes. This helps the juices redistribute to ensure each bite is tender and moist.
- Garnish and Serve: Garnish the cooked chicken with fresh lemon slices and chopped parsley for a bright, fresh presentation. Serve hot with your choice of sides such as rice, roasted potatoes, or a cucumber tomato salad.
Notes
- Serve with rice, roasted potatoes, or a fresh cucumber tomato salad for a complete meal.
- This dish works great for meal prep and keeps well in the fridge for up to 4 days.
- For extra lemon flavor, squeeze additional fresh lemon juice over the chicken before serving.
