Go Back
–+ servings
Greek Lemon Chicken

Tangy Greek Lemon Chicken Thighs for Flavorful Family Meals

This Greek Lemon Chicken is a high-protein, low-carb dish that promises vibrant flavors and easy preparation, perfect for family meals.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Marinating Time 1 hour
Total Time 2 hours
Servings: 4 thighs
Course: Dinner
Cuisine: Greek
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 4 pieces Bone-in Skin-on Chicken Thighs Substitute with boneless thighs or breasts if desired.
  • 1/4 cup Extra-Virgin Olive Oil Essential for creating the marinade.
  • 2 tablespoons Lemon Juice Fresh juice is best; lime or orange can be substitutes.
  • 4 cloves Garlic (minced) Garlic powder can replace it; 1 clove = 1/8 tsp garlic powder.
  • 1 tablespoon Dried Oregano Can be swapped for dried thyme or Italian seasoning.
  • 1 teaspoon Dried Thyme Fresh thyme or dill can work as replacements.
  • 1 tablespoon Dijon Mustard Can substitute with yellow mustard or omit if preferred.
  • 1 teaspoon Kosher Salt Adjust to taste.
  • 1 teaspoon Freshly Ground Black Pepper Pre-ground is suitable if fresh isn’t available.
For Garnish
  • 1/4 cup Fresh Parsley Can substitute with dill or cilantro.

Equipment

  • Mixing Bowl
  • Baking dish
  • Whisk

Method
 

Step-by-Step Instructions
  1. In a medium mixing bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, Dijon mustard, salt, and pepper to create a marinade.
  2. Place the chicken thighs in a large mixing bowl or zip-top bag, pour the marinade over, and ensure the chicken is thoroughly coated. Seal and refrigerate for at least 1 hour.
  3. Preheat your oven to 350°F (180°C). Transfer the marinated chicken into a baking dish and pour any remaining marinade over the top.
  4. Bake the chicken thighs for 40 to 45 minutes until the internal temperature reaches 175°F (80°C). Consider basting the chicken midway through baking.
  5. For an extra crispy skin, switch on the broiler for the last 3 minutes of cooking, watching to prevent burning.
  6. Let the chicken rest, then garnish with fresh parsley and lemon slices before serving.

Nutrition

Serving: 1thighCalories: 320kcalCarbohydrates: 2gProtein: 28gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 95mgSodium: 500mgPotassium: 400mgVitamin A: 500IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months. Reheat in the oven at 350°F (175°C).

Tried this recipe?

Let us know how it was!