Greek Lemon Chicken
191 Comments
Updated Aug 23, 2023
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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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I made this recipe without any changes, I also made the lemon herb rice, and the air fryer green beans. The marinade is just great! I will make this again, but with changes per my taste, half the olive oil in the marinade, and use skinless chicken thighs, it was just way too much oil and fat for me, I will cover them with foil to prevent drying out. I didn’t put any lemon in the rice, and just used parsley for the herb…it was great. I will make the air fryer green beans with only a tsp of oil on the bottom of the air fryer, they were great, just too much oil for me. I left the lemon out of the rice and green beans, again per my taste, just loved the subtle lemon flavor of the chicken. Will make this again!!!! Thank you Lisa!!!
So happy you loved all the recipes, Jean! And yes, always feel free to tweak them to your liking. :)
I have some thighs in the freezer, need to buy some lemons and herbs, so this will be made this week! Thankyou Lisa!
I made this for my family. It was yummo!
Yay, happy you and your family loved it!
This was one of the best dinners I’ve made in a long time. I used the idea of the roasted potatoes, and made the Greek dressing to put on a romaine, tomato, and feta salad. My husband said he felt like he was back in Athens eating at a restaurant.
What a lovely compliment! So happy you both loved the lemon chicken and that sounds like a fab side salad as well.
I’ve made this chicken twice now in a couple of weeks time, it is absolutely delicious!! I double the sauce so I can pour it over rice. This is now my favorite chicken dinner. The BEST!
Love the idea of pouring the leftover sauce onto rice!
I made this using boneless, skinless chicken thighs and it was delicious! Will definitely make it again! The marinade is so flavorful. Thanks for a yummy recipe!
Glad this recipe turned out great with boneless, skinless thighs!
Have made this 2x now and I still absolutely LOVE it! I am obsessed haha I ate it for both lunch and dinner the dmfirst time I made it last week. I’m a mum of a nearly 3yo and a near 1yo. So this recipe is great! So easy!
Yay, I’m thrilled that you and your family love the recipe! It’s one that’s always on repeat in my house as well. ;)
i always read marinating chicken or any meat with lemon juice for more than an hour makes the meat tough and chewy because the acid is so strong. your recipe says up to 8 hrs. just curious how that wouldn’t ruin the meat
Hi Dana – Thanks for catching that! There was a typo and it should have been up to 3 hours. But, I mention that my ideal marinating time is 1 to 2 hours, so stick with that.
This was absolutely delicious and so simple to make. The lemon just sets it off in the best way. I substituted boneless, skinless thighs because that’s what I had on hand. I can’t wait to make it next time with bone-in.
I’m so happy you loved the recipe, Nina!
Made with boneless, skinless thighs and didn’t marinade. Still came out delicious! My Greek spouse approved!! Picky children also loved it. Served it with rice and salad but next time I’ll roast some potatoes with the same marinade like my in laws used to make. Another fabulous recipe!!
Glad this turned out great with boneless, skinless thighs instead!
I will definitely make this dish again :-) I read a review about the oregano being too strong – I’m not a huge fan of oregano and yet I thought the amount was just right! I wound up marinating the chicken for at 3 – 3.5 hours and it was fine. I’m ordering your Healthy Meal Prep cookbook on Amazon as soon as I leave this review!
Glad you found the oregano amount just right, but you can always tweak it to your liking! Hope you love your new cookbook as well, Susan :)
Can I use drumsticks?
Yes, drumsticks should be fine!
Winner winner chicken dinner – this was amazing! My youngest (who never eats his dinner) scoffed it down and asked for seconds and my eldest was licking the plate. Served it with roasted rosemary potatoes, just divine! Thank you!
Happy to hear this recipe even satisfied the picky eaters!
Hello! Do you cover and bake?
There’s no need to cover this as it bakes :)
I covered and baked for 45, uncovered and baked for 45. Only did that cuz I used a different Greek chicken recipe before. Just didn’t wanna reinvent the wheel on how I know the other way comes out. I am curious to the difference in cooking methods though. Great recipe though.
I find that you don’t need to cover this at all, but glad that method works perfectly for you every time!
This recipe is terrific. The flavor on the marinade is so good. The dijon mustard is what just puts it over the top. I will definitely be making this again.
Yay! So happy you love this lemon chicken recipe. :)
Trusted Lisa’s recipe to make it for the first time for company and it did not disappoint! The chicken was so tender and juicy and flavorful despite the fact I only had a chance to marinate for about 20min. Will make again for sure!
Glad this Greek lemon chicken was a hit for dinner, Heather!
So delicious! Recently made this and will absolutely make again. Love your recipes! Thank you!
Thanks so much, Joanie! I’m happy you love this lemon chicken and my other recipes. :) x
Thanks for leaving a review Joanie and glad you enjoyed this lemon chicken :)
You never let me down, Lisa! This is a breeze to make and tastes so delicious. It has quickly become a dinner staple in our home. Thanks!
Yay! I’m so thrilled you love this recipe, Kailey! :)
going to make this easy yummy chicken recipe for dinner tomorrow.
Hope you love it!
Everyone whose tasted the Greek Sheet pan chicken Dinner loved it! Best chicken dinner! The marinade comes through strong and delicious.
One question, what is the commercial sheet pan you used?
Enjoying your site !
Wonderful, I’m so happy to hear that! And you can find the sheet pan I use on the Shop page on my website. :) Thanks Darlene!
Hi Lisa- I just found your website while searching for something new to make for a dinner party. This appears to tick all the boxes! Would it work with smaller pieces of chicken, like tenders?
Hi Patricia – welcome to Downshiftology! And yes, it sure would. Hope you enjoy this lemon chicken and many other recipes!
So good! I actually did 3 tsp of herbs de provence in the marinade instead of oregano and thyme. It was absolutely perfect! I even subbed boneless chicken thighs because it’s what I had on hand. Bone-in may have been better but for a pantry staple meal this really hits the spot!
So happy you loved it, Stefanie!
Went googling for lemon chicken recipes and this one had a 5 star rating and seemed simple enough. WOW. This is probably the best chicken I have ever made! It is simple to make but FAR from simple in flavor! I used boneless/skinless thighs bc that’s what I had on hand. Will definitely be making this again and again!
I’m so thrilled you loved the recipe! And welcome to Downshiftology. :)
Another winner! This recipe was bursting with flavor and we devoured it! I served it with brown rice and roasted broccoli and it was delicious. I will add this to my recipe rotation!
Thank you, Lisa!
You’re more than welcome, Teresa! I’m happy you’ve found another winner. :)
Delicious! My personal preference is for less oregano. But the new secret I learned is to marinate the chicken. I’ve been making a variant of this recipe for years and didn’t marinate the chicken. It makes a huge difference!
Oh yes, marinating makes all the difference as it allows that flavor to soak into the meat. Enjoy!
I made this tonight following the recipe exactly but used skinless and boneless thighs. It was dry, lemon flavour was non existent and oregano herb was overpowering. I definitely won’t make again. So no stars from me.
Sorry you didn’t enjoy it, Debby. Perhaps you’d like some of my other chicken marinades better on skinless thighs?
Made the chicken, rice, and beans tonight. SO GOOD!!!
Wonderful! Happy you enjoyed it all. :)
Hi, strictly speaking, this isn’t really a Greek recipe as it contains Dijon mustard. I’ve never known of the Greeks using Dijon mustard in their cooking. It sounds more French. I’ve seen a similar chicken recipe using lemon, garlic, olive oil and tarragon with mustard. Also, the Greeks use a LOT of olive oil and lemon juice in recipes and would be more inclined to roast a whole chicken, rather than use thighs. This isn’t a Greek recipe because of the Dijon mustard, I’d suggest you call it Mediterranean Chicken, instead. I’m sure it’s delicious though. I think it would be nice using a Honey mustard too.
Hi Tania – the Dijon mustard is used to emulsify the dressing, though it can certainly be left off. Some Greek restaurants I’ve been to include the Dijon mustard and some don’t, so it’s definitely personal preference, as most recipes are. :)
Tonight’s dinner. Marinated for 24 hours because I couldn’t seem to get back to it. Poor planning perhaps. Still tasted amazing! No fail recipe as so many are. Saving the sauce to pour over rice for another night. Thanks!
Happy you loved the lemon chicken, Craig!
My house smells amazing, such an easy recipe, should be done in 5 min,,
Woot! Hope you enjoy the lemon chicken, Kathy. :)
This was just absolutely delicious. Wouldn’t change a thing!
Yay, happy you loved the recipe. Thanks Sue!
Is it possible to do this with skinless/ boneless skinless chicken thighs?
Yes, no problem.
Lisa, this recipe is amazing! Absolutely delicious, versatile, easy and few ingredients. I will be adding it to my dinner rotation! Thank you!
Thanks so much, Claudia! I’m thrilled you love it. :)
Thanks Lisa
This recipe is awesome and so easy to prepare.
I’ll definitely be using this recipe again.
Awesome, happy you loved it, Lorraine!
Delicious and easy to make! We substituted boneless skinless chicken thighs because that’s all we had. Still came out yummy. Paired it with oven roasted rosemary potatoes.
Glad this turned out great with boneless skinless thighs, Vicky!
I have tried other lemon chicken recipes and they have fallen short. The garlic and herb ratio with the amount of lemon, mustard and oil is perfect. My picky teen ate it and said it was good. Definately going into regular rotation and a perferct meal to make for company or to bring to my mom’s house.
Thrilled to hear you’ve found a winning lemon chicken recipe!
I used 5 whole chicken wings. I took your advice and prepared the marinate the night before. I marinate the wings 2 hours before air frying. Very good, easy
Glad this marinade worked out great with chicken wings, Florence!
This is one of the best chicken recipes I have ever made. 100% delicious. I’m teaching my son how to cook and he did a fantastic job. This will definitely be on my regular rotation!
Your son is on his way to becoming a great cook! Glad this recipe has become a favorite now, Amy.
Hello I am having family over and think this would be well-received! Cd i double it and have it marinate overnight in the cooking pans, then bake both together? Thank you.
It’s best not to marinate chicken for more than 8 hours in an acidic mixture. I have a few notes written about that in the post :)
Amazing!!!!
Thank you for giving me so many healthy flavorful recipes!!!!
Hope you enjoy, Joy! :)
Loved your recipe! So moist, tender and favorable! Thank you!
Glad this recipe turned out great, Jen!
Brilliant 👏 recipes love them
Thanks Alison!
Made this tonight it was so delicious! Had it with green beans and rice. Everyone loved it even the kids gobbled it down.
Happy to hear the whole family enjoyed this Greek lemon chicken!
Absolutely delish! Moist flavorful chicken with a crispy skin. Yummy. Easy to follow…especially for those of us who aren’t very confident in the kitchen. Thank you Lisa
Cooking doesn’t always have to be complicated to be delicious :)
This lemon chicken recipe is spectacular, very easy to make and delicious. I really fell in love with this recipe, it’s great 😀
Thrilled to hear you’re loving this lemon chicken, Carmen :)
Can’t wait to try this! You usually say 165 degrees for chicken. Is it better to cook to 175?
For bone-in chicken thighs, they should be 175°F.
I was wondering how long people marinated the chicken thighs with skin ? I am having company and I have not tried it yet.
So amazing! I meal prepped some chicken breast for salads for the week and I used this marinade, let it sit overnight. Omg it is amazing! I think I could eat this every day, it’s tastes like perfect lemony, garlic chicken. The Dijon really makes the big difference here. Thanks for your recipes Lisa, they never let me down!
Glad you’re loving this Greek lemon chicken Jenelle!
This was so simple snd yet so delicious. I made it yesterday and served with coconut rice. I’ll definitely make it again on a regular basis. Thank you for sharing your recipes with us.
Glad this paired perfectly with coconut rice, Arlene!
I don’t get the 404 calories per piece? It’s a chicken leg and more often than not the skin is not eaten. Other than that’s its herbs! Be better specific please. I won’t make it just because I don’t trust the calorie info and therefore don’t trust the recipe.
Hi Laurena, one bone-in chicken thigh is close to 300 calories, and the olive oil makes it closer to 400 calories. I hope that helps break it down for you.
Hi Lisa, I just purchased your cookbook and absolutly love it!! Would this recipe work well with chicken breasts? Sue
Yes! You can use this same marinade but follow my baked chicken breast recipe instead for proper cooking instructions.
Love the simplicity of your recipes – AND they are healthy and delicious.
CHEERS
Thanks so much Douglas! I’m happy to hear that. :)
Hi Lisa, thanks for another amazing recipe!.
I don’t like Dijon mustard, I know it will get diluted in the cooking process, but I still usually find it too overpowering for my taste. Can I go without it for this recipe? Or do you have any suggestions for replacement?
Thank you.
Dijon mustard is a bit essential to this dish. But you can try using regular mustard instead if that’s not too overpowering!