If you’re looking for a meal that’s bursting with bright Mediterranean flavors, juicy roasted chicken, and golden potatoes all in one pan, let me introduce you to my absolute go-to: the Baked Greek Lemon Chicken Recipe. This dish is like a little trip to a sun-soaked Greek island, with citrusy zing, fragrant herbs, and a savory sauce that begs to be mopped up with crusty bread. Perfect for weeknights but impressive enough for company, this is the kind of comforting yet fresh dinner you’ll want to make again and again.
Ingredients You’ll Need
This recipe uses a handful of simple but vibrant ingredients, each contributing something special to the end result. Fresh herbs, good olive oil, and lots of lemon really make the Baked Greek Lemon Chicken Recipe shine, while the potatoes and onion soak up all those gorgeous juices.
- Chicken Thighs or Breasts: Bone-in, skin-on cuts are key for keeping the chicken moist and flavorful as it bakes.
- Olive Oil: Opt for a good quality extra-virgin olive oil—it helps create a rich, golden marinade and keeps everything succulent.
- Lemon Juice and Zest: The star of this recipe; both the zest and juice bring brightness and tartness to the whole dish.
- Garlic: Minced fresh garlic infuses the chicken and potatoes with deep, savory notes.
- Fresh Oregano (or Dried): The classic Greek herb, bringing earthy, peppery flavor to each bite.
- Dried Thyme: Adds a subtle floral-herb essence that pairs beautifully with the lemon.
- Salt and Black Pepper: These basics amp up every other flavor, so don’t skimp!
- Baby Potatoes: Halved for better roasting; they absorb the pan juices and become irresistibly creamy.
- Red Onion: Wedges soften and caramelize, adding gentle sweetness.
- Chicken Broth: Helps the chicken stay moist and creates a savory, lemony sauce.
- Fresh Parsley: Sprinkling this on at the end adds color and a burst of freshness.
- Lemon Wedges: To serve—squeeze over each portion for one last pop of citrus.
How to Make Baked Greek Lemon Chicken Recipe
Step 1: Prep the Oven and Baking Dish
Begin by preheating your oven to 400°F, ensuring it’s nice and hot by the time everything’s ready to roast. Lightly grease your largest baking dish or roasting pan—this helps prevent sticking and makes cleanup so much easier.
Step 2: Whisk the Marinade
In a small bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, chopped oregano, dried thyme, salt, and pepper. Whisk everything together until it smells absolutely irresistible—this lemon-herb marinade is what takes the Baked Greek Lemon Chicken Recipe from good to unforgettable.
Step 3: Coat the Chicken
Arrange your chicken thighs (or breasts) in the prepared baking dish. Pour all that gorgeous marinade over the chicken, rubbing it in well so every nook and cranny is seasoned. Don’t be afraid to use your hands—messy fingers are a sign of a great cook!
Step 4: Add the Vegetables and Broth
Tuck the halved baby potatoes and red onion wedges around (not underneath) the chicken pieces. Pour the chicken broth into the bottom of the dish—this keeps everything moist and creates a saucy base as it cooks. Arrange everything in a single, snug layer for delicious, even roasting.
Step 5: Roast to Perfection
Slide the pan into the oven and roast for 40 to 45 minutes. About halfway through, baste the chicken once or twice with the pan juices using a spoon or baster. This step helps the skin stay golden and the meat stay juicy. The chicken is done when it’s beautifully bronzed and has reached an internal temperature of 165°F.
Step 6: Finish and Serve
Remove the dish from the oven, then shower the chicken and potatoes with chopped fresh parsley. Serve immediately with extra lemon wedges on the side for anyone who wants that extra citrus zing—trust me, it’s worth it!
How to Serve Baked Greek Lemon Chicken Recipe
Garnishes
Scatter plenty of fresh parsley over the final dish for a burst of color and freshness. Don’t forget the lemon wedges; a last squeeze right before eating wakes up all the bright, tangy flavors in the Baked Greek Lemon Chicken Recipe. A small sprinkle of additional sea salt or cracked pepper at the table won’t hurt either.
Side Dishes
This main dish is hearty with potatoes, but it’s even better when paired with sides that complement its Greek roots. Try a simple Greek salad with tomatoes, cucumber, olives, and feta, fluffy rice pilaf, or even some garlicky roasted vegetables. Warm pita or rustic bread can help soak up every last drop of that luscious lemony sauce.
Creative Ways to Present
For a family-style gathering, serve the chicken, potatoes, and onions right from the baking dish, topped with tons of parsley. If you’re feeling a bit fancy, plate the chicken atop a bed of rice or greens and artfully arrange the potatoes and onions around. For picnics or potlucks, slice the chicken and toss with the roasted veggies, serving everything at room temperature.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, they’ll keep beautifully in an airtight container in the fridge for up to 3 days. The flavors from the Baked Greek Lemon Chicken Recipe actually get even deeper overnight, making for a fantastic next-day lunch.
Freezing
The fully baked chicken and vegetables can be frozen for up to 2 months. Let everything cool completely, then transfer to freezer-safe containers or bags. Thaw overnight in the fridge before reheating for best results—just avoid freezing with too much extra broth, as potatoes can get mushy.
Reheating
To reheat, place your leftovers in a baking dish, cover with foil, and warm in a 350°F oven until heated through (about 20 minutes). For single servings, a quick zap in the microwave works too, but finishing the chicken under the broiler for a minute will revive that deliciously crispy skin.
FAQs
Can I use boneless chicken instead of bone-in?
Yes, you can substitute boneless, skinless chicken thighs or breasts, but be aware they may cook faster and could dry out if overbaked. Reduce the roasting time by about 10 minutes, and check for doneness early to keep your chicken juicy.
What if I don’t have fresh oregano?
Dried oregano works perfectly fine in the Baked Greek Lemon Chicken Recipe; just remember to use a little less since dried herbs pack more flavor than fresh. If you’re out of oregano completely, a mix of dried Italian herbs can stand in.
Can I prep this dish ahead of time?
Absolutely! For an even deeper flavor, marinate the chicken in the lemon-herb mixture for up to 24 hours before baking. Assemble everything in the pan, cover, and refrigerate—just bring to room temperature before roasting for more even cooking.
Is this dish gluten-free?
Yes, as written, the Baked Greek Lemon Chicken Recipe contains no gluten, making it a safe and delicious option for those following a gluten-free diet.
Can I add other vegetables?
Definitely! Feel free to tuck in bell peppers, zucchini, or cherry tomatoes alongside the potatoes and onions. Just try to cut everything to a similar size so they roast evenly.
Final Thoughts
This Baked Greek Lemon Chicken Recipe is the kind of meal that always brings big smiles to the table. It’s simple enough for a busy weeknight, yet special enough to share with friends and family. If you love bold flavors, minimal fuss, and the magic of Mediterranean cooking, this dish might just become your new favorite—give it a try and see!
Print
Baked Greek Lemon Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Greek
- Diet: Non-Vegetarian
Description
This Baked Greek Lemon Chicken recipe is a flavorful and easy-to-make dish that features tender chicken thighs marinated in a zesty lemon and herb mixture, roasted alongside potatoes and onions. Perfect for a delicious weeknight dinner or entertaining guests.
Ingredients
For the Chicken:
- 4 bone-in, skin-on chicken thighs (or breasts)
- 3 tablespoons olive oil
- juice and zest of 2 lemons
- 4 cloves garlic, minced
- 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Potatoes and Onions:
- 1 pound baby potatoes, halved
- 1 red onion, cut into wedges
Other:
- ½ cup chicken broth
- 2 tablespoons fresh parsley, chopped
- lemon wedges for serving
Instructions
- Preheat Oven: Preheat oven to 400°F and grease a large baking dish.
- Prepare Marinade: In a small bowl, mix olive oil, lemon juice, zest, garlic, oregano, thyme, salt, and pepper.
- Marinate Chicken: Place chicken in the dish, rub with marinade. Add potatoes and onion. Pour chicken broth into the pan.
- Roast: Roast for 40–45 minutes, basting with juices, until chicken is cooked through.
- Finish and Serve: Sprinkle with parsley, serve with lemon wedges.
Notes
- For enhanced flavor, marinate the chicken in the lemon-herb mixture for 2 hours or overnight before baking.
- This dish pairs well with rice pilaf, roasted vegetables, or a Greek salad.
Nutrition
- Serving Size: 1 chicken thigh with potatoes
- Calories: 420
- Sugar: 3 g
- Sodium: 560 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 110 mg
