Description
How to make delicious Greek Lemon Chicken with tender chicken, fresh lemon, and aromatic oregano that’s perfect for a flavorful weeknight dinner.
Ingredients
Scale
- Main Components:
- 2 lbs boneless, skinless chicken thighs
- 2 large lemons
- 1/4 cup extra virgin olive oil
- 1.5 lbs Yukon Gold potatoes, cut into 1-inch wedges
- 1/2 cup low-sodium chicken broth
- Flavor Builders:
- 4 cloves garlic, minced
- 2 teaspoons dried Greek oregano
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- Seasonings & Spices:
- 1 teaspoon Kosher salt (or to taste)
- 1/2 teaspoon freshly ground black pepper (or to taste)
- 1/2 teaspoon sweet paprika
- Finishing Touches:
- 1/4 cup fresh parsley, chopped
- 2–3 sprigs fresh oregano, for garnish
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.