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Natalie Robinson

Greek Lemon Chicken

This lemon chicken is the best dinner with juicy, tender, and golden chicken thighs coated in a delicious lemon-herb Greek marinade.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8
Course: Main Course
Cuisine: Greek
Ingredients Equipment Method Notes

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

Equipment

  • Casserole Dish This nesting set of casserole dishes is the best!

Method
 

  1. Make the marinade: In a small bowl, stir together the oil, lemon juice, garlic, oregano, thyme, mustard, salt, and pepper.
  2. 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.
  3. 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.
  4. 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.

Notes

Nutrition
Calories: 404kcal | Carbohydrates: 2g | Protein: 24g | Fat: 33g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 707mg | Potassium: 325mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 136IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 2mg