There’s something magical about the combination of bright lemon, aromatic herbs, and succulent chicken that makes Greek Lemon Chicken an irresistible dish for any occasion. This Mediterranean classic brings together simple ingredients to create a meal that’s bursting with flavor while remaining wonderfully healthy and satisfying. Whether you’re cooking for a weeknight family dinner or hosting friends for a special gathering, this Baked Greek Lemon Chicken recipe will surely impress everyone at your table.
What IS Greek Lemon Chicken?
Greek Lemon Chicken, or “Kotopoulo Lemonato” as it’s traditionally known in Greece, is a beloved dish that showcases the bright, fresh flavors of Mediterranean cuisine. Originating from Greece, this classic recipe combines tender chicken with the vibrant zing of fresh lemons, aromatic herbs like oregano and thyme, and plenty of garlic. The dish typically features chicken pieces marinated in a mixture of lemon juice, olive oil, and herbs, then slowly baked until the meat becomes incredibly tender while developing a beautiful golden crust.
What makes this dish distinctly Greek is the liberal use of lemon, which not only adds flavor but also helps tenderize the meat, and the signature Mediterranean herbs that give it that authentic Greek character. The simplicity of ingredients allows each component to shine, creating a harmonious blend of flavors that’s both comforting and refreshing.
Why This Recipe is the Best
What sets this Greek Lemon Chicken recipe apart from others is the perfect balance of flavors and techniques that ensure consistently amazing results. Here’s why you’ll love it:
- Double Lemon Infusion: This recipe uses both lemon juice and zest, creating a deeper, more complex lemon flavor that permeates the chicken.
- Two-Stage Cooking Method: The chicken is first seared to lock in juices, then baked in the lemon mixture, resulting in meat that’s incredibly tender and flavorful inside with a delicious crispy exterior.
- Optimized Marinade Time: I’ve perfected the marinade timing to ensure the lemon tenderizes the chicken without “cooking” it too much before baking.
- Herb Blend: The specific combination of fresh and dried herbs creates an authentic Greek flavor profile that’s perfectly balanced.
- Foolproof Technique: Even beginners can achieve restaurant-quality results with the clear, detailed instructions.
Ingredients List
For the Chicken and Marinade:
- 3 lbs bone-in, skin-on chicken pieces (thighs and drumsticks work best) [Boneless chicken breasts can be substituted, but reduce cooking time by 10-15 minutes]
- ¼ cup extra virgin olive oil
- Juice of 3 large lemons (about ½ cup)
- Zest of 2 lemons
- 6 garlic cloves, minced
- 2 tbsp dried oregano (preferably Greek)
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
- 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tsp paprika
- ½ tsp red pepper flakes (optional, for heat)
For Baking:
- 1 cup chicken broth
- 1 large lemon, thinly sliced
- 1 medium yellow onion, sliced
- 3 russet potatoes, cut into 1-inch chunks (optional)
- Fresh parsley, chopped (for garnish)
- Feta cheese crumbles (optional, for serving)
Step-by-Step Instructions
1. Prepare the Marinade
In a large bowl, combine olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, rosemary, salt, pepper, paprika, and red pepper flakes if using. Whisk thoroughly until well combined.
2. Marinate the Chicken
Place the chicken pieces in the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours—overnight is even better for deeper flavor! If marinating for an extended period, give the chicken a turn now and then to ensure even absorption.
3. Preheat and Prepare
Preheat your oven to 375°F (190°C). Remove the chicken from the refrigerator about 30 minutes before cooking to allow it to come to room temperature.
4. Sear the Chicken (Optional)
Heat a large oven-safe skillet over medium-high heat. Remove chicken from marinade (reserve the marinade) and sear skin-side down until golden brown, about 3-4 minutes per side. This step creates a beautiful crust and locks in juices.
5. Prepare the Baking Dish
If you’re not using an oven-safe skillet, transfer the seared chicken to a large baking dish. If using potatoes, arrange them around the chicken. Scatter sliced onions between the chicken pieces.
6. Add Liquids and Lemon
Pour the reserved marinade over the chicken. Add chicken broth to the dish and arrange lemon slices on and around the chicken pieces.
7. Bake to Perfection
Cover the dish with foil and bake for 25 minutes. Then remove the foil and continue baking for another 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy and golden.
8. Rest and Serve
Before serving, give the chicken about 10 minutes to rest. This simple step allows the juices to redistribute evenly, keeping every bite tender and flavorful. Garnish with fresh chopped parsley and feta cheese if desired.
Tips and Tricks
- Don’t Skip the Marinade: The acid in the lemon helps tenderize the chicken while infusing it with flavor. Even 30 minutes makes a difference if you’re short on time.
- Pat Chicken Dry: Before searing, pat the chicken pieces dry with paper towels to ensure you get a nice golden crust.
- Use a Meat Thermometer: To avoid overcooking, check the internal temperature of the chicken. It should read 165°F (74°C) at the thickest part.
- Spoon the Sauce: While baking, occasionally spoon the sauce over the chicken to keep it moist and flavorful.
- Rest Before Serving: Allow the chicken to rest for at least 10 minutes after cooking to keep it juicy.
Variations
- Chicken Cut Options: While bone-in, skin-on pieces offer the most flavor, you can use boneless skinless chicken breasts or thighs. Just adjust cooking time accordingly (about 25-30 minutes total for boneless).
- One-Pan Meal: Add vegetables like bell peppers, zucchini, or cherry tomatoes to the baking dish during the last 20 minutes of cooking.
- Extra Lemony: For serious lemon lovers, add an additional lemon’s worth of juice to the sauce before baking.
- Herb Variations: Try adding fresh dill or mint for a different Greek-inspired flavor profile.
- Spicy Version: Double the red pepper flakes or add a diced jalapeño to the marinade for heat.
Serving Suggestions
This Greek Lemon Chicken pairs beautifully with:
- Traditional Greek salad with tomatoes, cucumbers, olives, and feta
- Warm pita bread for soaking up the delicious sauce
- Greek-style rice pilaf with orzo
- Roasted Mediterranean vegetables like eggplant, zucchini, and bell peppers
- Simple tzatziki sauce on the side
- A glass of crisp white wine like Assyrtiko or Sauvignon Blanc
Storage Instructions
- Refrigerator: Store leftover Greek Lemon Chicken in an airtight container for up to 3 days.
- Reheating: For best results, reheat in a 325°F oven for 15-20 minutes until warmed through. Add a splash of chicken broth to keep it moist.
- Freezing: This dish stays good in the freezer for up to three months. Freeze in portion-sized containers and thaw overnight in the refrigerator before reheating.
Nutritional Information
Per serving (based on 6 servings with skin-on, bone-in chicken thighs):
| Nutrient | Amount |
|---|---|
| Calories | 420 |
| Protein | 35g |
| Fat | 28g |
| Carbohydrates | 8g |
| Fiber | 1g |
| Sugar | 2g |
| Sodium | 650mg |
FAQ Section
Q: Can I marinate the chicken overnight? A: Absolutely! The best taste results will come from marinating overnight. Just make sure to keep the chicken in the refrigerator while it marinates.
Q: What’s the best temperature to bake Greek Lemon Chicken? A: 375°F (190°C) is ideal as it allows the chicken to cook through while developing a nice golden exterior without burning the garlic or herbs.
Q: Can I use bottled lemon juice instead of fresh? A: Fresh is always best for this recipe, as bottled juice lacks the bright flavor and natural oils found in fresh lemons. The zest, which contains essential oils, is also a key flavor component you’d miss with bottled juice.
Q: How can I make this dish less lemony for picky eaters? A: Reduce the lemon juice to ¼ cup and skip the lemon slices during baking. You’ll still get the tenderizing benefits and a hint of lemon flavor without it being overwhelming.
Q: Can I use a slow cooker to prepare this? A: Yes! Marinate as directed, then cook on low for 6-7 hours or high for 3-4 hours. The skin won’t crisp up, though, so you might want to broil the chicken for a few minutes at the end.
Conclusion
This Baked Greek Lemon Chicken recipe brings the sunny flavors of the Mediterranean right to your kitchen with minimal effort and maximum flavor. The bright lemony sauce, aromatic herbs, and tender chicken create a meal that’s both comforting and refreshing. Give this recipe a try, and it might just become your new go-to chicken dish for both weeknight dinners and special occasions!
