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–+ servings

Greek Lemon Chicken

Cora Garcia
When it comes to pairing with Greek Lemon Chicken, your options are incredibly versatile. This dish complements a variety of sides that can elevate your meal. Consider serving it with roasted vegetables, a fresh garden salad, or even fragrant rice. Each combination brings out different layers of flavor.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 8
Calories 275 kcal

Equipment

  • Oven, Bowl

Ingredients
  

  • 8 bone-in chicken thighs skin-on: These provide flavor and moisture.
  • 4 garlic cloves finely minced: Essential for that rich garlic taste.
  • ⅓ cup extra-virgin olive oil: For richness and crisping the chicken skin.
  • 2 teaspoons Dijon mustard: Adds a subtle tangy depth.
  • 1 tablespoon dried oregano: A classic herb that complements chicken.
  • 1 teaspoon cracked black pepper: For a peppery kick.
  • 1 tablespoon honey: Balances the acidity with a mild sweetness.
  • ¼ cup freshly squeezed lemon juice: Provides bright acidity.
  • 2 teaspoons kosher salt: Seasoning to taste.
  • 1½ teaspoons dried thyme: Adds earthy flavors.
  • 1 teaspoon smoked paprika: Infuses warmth and a hint of smokiness.

Instructions
 

Step 1: Marinate the Chicken

  • Start by creating the marinade. In a bowl, whisk together the olive oil, lemon juice, minced garlic, Dijon mustard, honey, dried oregano, thyme, smoked paprika, salt, and black pepper until well combined.
  • Pour the marinade over the chicken thighs, ensuring each piece is fully coated. Cover the bowl with plastic wrap and let it sit in the refrigerator for at least 30 minutes. This step helps the flavors penetrate the chicken.

Step 2: Preheat the Oven

  • While the chicken is marinating, preheat your oven to 425°F (220°C). A hot oven will give you that delicious golden skin.

Step 3: Arrange the Chicken

  • After the marination time, line a baking dish with parchment paper for easier cleanup. Place the marinated chicken thighs skin side up in the dish. Discard any remaining marinade. You don't want to drown the chicken in liquid while cooking; a drizzle or light brush of oil can do wonders for the skin.

Step 4: Roast the Chicken

  • Once your oven is ready, slide the chicken in and roast it for about 35-40 minutes or until the skin is crisp and the internal temperature reaches 165°F (75°C). Keep an eye on it to avoid burning. If you want extra crispy skin, you can broil for the last few minutes after roasting—just don’t take your eyes off it!

Step 5: Let Rest and Serve

  • Once cooked, remove the chicken from the oven and let it rest for about 10 minutes. This allows the juices to redistribute. Serve the chicken with fresh lemon wedges and sprinkle with chopped parsley for a pop of color.

Notes

  • Choose Quality Chicken: Opt for organic chicken if possible. It can make a difference in flavor and quality.
  • Don’t Skip the Resting Time: Letting the chicken rest before serving is essential for juicy meat.
  • Adjust for Your Taste: Feel free to tweak the amount of lemon and honey according to your preference. Want it zestier? Add more lemon juice!
  • Experiment with Herbs: You can try fresh herbs such as rosemary or basil as substitutes or additions to freshen things up.
  • Use a Meat Thermometer: This ensures that your chicken is cooked thoroughly without drying out.

Nutrition

Serving: 1piece of chickenCalories: 275kcalCarbohydrates: 2gProtein: 20gFat: 20gSodium: 390mg
Keyword Greek Lemon Chicken
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