Ingredients for Greek Lemon Chicken

• 2 lbs boneless, skinless chicken thighs: The essential star of this Greek Lemon Chicken recipe, ensuring tender, juicy bites. Thighs are more forgiving, preventing dryness.
• 2 large lemons: Provides the signature zesty flavor and bright acidity. Always use fresh lemons, as bottled juice lacks true vibrancy.
• 1/4 cup extra virgin olive oil: Forms the base of our marinade, infusing rich, fruity notes. Use good quality extra virgin olive oil for authentic flavor.
• 1.5 lbs Yukon Gold potatoes, cut into 1-inch wedges: These potatoes absorb all the delicious lemony, herby pan juices, becoming incredibly tender. Cut into even wedges for consistent cooking.
• 1/2 cup low-sodium chicken broth: Adds moisture and depth to the pan sauce, keeping the chicken incredibly juicy. Low-sodium allows better control over seasoning.
• 4 cloves garlic, minced: An aromatic foundation, providing pungent depth and warmth. Freshly minced garlic is always superior to pre-chopped.
• 2 teaspoons dried Greek oregano: The quintessential Greek herb, delivering earthy, peppery notes. Good quality dried Greek oregano is key for authentic flavor.
• 1 tablespoon Dijon mustard: Adds a subtle tang and helps emulsify the marinade for even coating. Choose a smooth Dijon, not grainy.
• 1 tablespoon honey: Balances the lemon’s acidity and helps achieve beautiful caramelization. A touch of sweetness elevates the overall flavor profile.
• 1 teaspoon Kosher salt (or to taste): Enhances all the flavors, bringing out the best in the chicken and potatoes. Adjust to your preference, seasoning generously.
• 1/2 teaspoon freshly ground black pepper (or to taste): Adds a sharp, pungent kick that complements the other aromatics. Always grind fresh for maximum potency and aroma.
• 1/2 teaspoon sweet paprika: Provides a beautiful golden color and a mild, sweet peppery warmth. It’s mostly for visual appeal and subtle depth.
• 1/4 cup fresh parsley, chopped: A vibrant, fresh garnish that brightens the entire dish with herbaceous notes. Add just before serving for ultimate freshness.
• 2-3 sprigs fresh oregano, for garnish: Used as an aromatic garnish, adding a beautiful visual and fresh herbal aroma. A final touch for perfect presentation.

How to Make Greek Lemon Chicken

Step 1: Prep Produce:

Zest and juice your lemons, mince the garlic, and cut potatoes into 1-inch wedges. Pat chicken thighs dry, setting the stage for flavorful Greek Lemon Chicken. This prep ensures efficiency.

Step 2: Whisk Marinade:

In a large bowl, whisk together the olive oil, lemon juice and zest, minced garlic, oregano, Dijon, honey, salt, pepper, and paprika. This emulsifies the dressing for a vibrant flavor base.

Step 3: Marinate & Coat:

Add chicken thighs and potato wedges to the bowl with the marinade. Toss everything thoroughly until well coated, ensuring every piece soaks up the zesty goodness. Marinate for at least 20 minutes.

Step 4: Bake Chicken:

Preheat oven to 400°F (200°C). Arrange chicken and potatoes in a single layer on a baking sheet. Pour chicken broth around them. Bake for 35 minutes, until chicken is cooked through.

Step 5: Rest Chicken:

Once baked, remove the pan from the oven. Tent loosely with foil and let the Greek Lemon Chicken rest for 5-10 minutes. This allows juices to redistribute, ensuring maximum tenderness and juiciness.

Step 6: Garnish & Serve:

Garnish your Ultimate Greek Lemon Chicken with freshly chopped parsley and fresh oregano sprigs. Serve immediately with your favorite sides for a truly satisfying and flavorful meal.

How to Store Greek Lemon Chicken

To store cooked Greek Lemon Chicken, transfer any leftovers to an airtight container and refrigerate promptly. It will stay fresh for 3-4 days. Don’t leave it at room temperature too long, a mistake I once made that led to wasted food! If it smells off or has a slimy texture, it’s best to discard it to be safe.

You can make this dish ahead by marinating the chicken and potatoes for up to 24 hours in the refrigerator. This allows for deeper flavor absorption. When reheating, warm gently in the oven or microwave to maintain the chicken’s optimal juiciness.

What to Serve with Greek Lemon Chicken

Serve this Ultimate Greek Lemon Chicken immediately, hot from the oven, for maximum flavor. For a beautiful presentation, garnish with fresh parsley and lemon wedges. It’s perfect to enjoy warm, and pairs wonderfully with a simple Greek salad or a side of fluffy rice. You can also enjoy it alongside a light, crisp white wine to complement the vibrant, zesty flavors.

I personally love to serve this Greek Lemon Chicken with a generous dollop of creamy tzatziki and fluffy rice. The rice soaks up all the delicious pan juices, making it the perfect comforting combination to enjoy after a long day.

Frequently Asked Questions

→ Can I use chicken breasts instead of thighs for this recipe?

Yes, you can substitute chicken breasts, but they tend to dry out more easily. I’ve ended up with tough chicken myself. To prevent this, consider brining them first and reduce the baking time slightly to ensure they remain juicy.

→ How do I make this Ultimate Greek Lemon Chicken ahead for quicker weeknight meals?

Absolutely! Marinate the chicken and potatoes together in the refrigerator for up to 24 hours. This deepens the flavor and cuts down on prep time before baking. Just remember to give it a good toss before arranging on the pan.

→ How do I prevent my chicken from drying out while baking?

The key is not overcooking and letting it rest. Always use a meat thermometer to ensure it reaches 165°F (74°C). I often skipped resting, leading to dry chicken. Tent it with foil for 5-10 minutes after baking to redistribute juices.

→ How long can I store leftover Greek Lemon Chicken in the refrigerator?

Leftover cooked Greek Lemon Chicken can be stored in an airtight container in the refrigerator for 3-4 days. Reheat gently in the oven or microwave to maintain juiciness. If it smells off or feels slimy, it’s best to discard it.

→ Can I double the ingredients for a larger gathering?

Yes, you can definitely double the recipe. Ensure you use a larger baking sheet or two sheets to avoid overcrowding, which can steam the chicken instead of browning it. This helps achieve that perfect texture.