There’s something about the flavor combination of lemon, garlic, and herbs that transports me right to the shores of Greece. One bite of this Greek lemon chicken, and you can almost feel the Mediterranean breeze and hear the waves crashing. This is one of those recipes I turn to when I want something simple but packed with flavor. The best part? The marinade does most of the work for you, infusing the chicken with bright, tangy lemon, fragrant oregano, and garlic goodness. Plus, it’s one of those dishes that tastes like you spent hours preparing, but really, the oven takes care of the hard work.

I stumbled upon this recipe while reminiscing about a trip to Greece, where I had the most unforgettable lemon chicken at a seaside taverna. The flavors were so simple, yet so perfect. Back home, I experimented until I found a version that brought those same memories rushing back, and ever since, it’s been a regular on my table.

A taverna memory to savor

A few years ago, I had the chance to travel through the Greek islands, and one of my most vivid memories is sitting at a little taverna in Santorini. The sun was just beginning to set, casting a golden glow over the cliffs. A waiter brought out a plate of lemon chicken, sizzling and fragrant, with crispy skin that glistened in the evening light. As soon as I took a bite, I was in love. The bright, citrusy marinade was balanced by the warmth of oregano and thyme, and it paired beautifully with a chilled glass of white wine.

When I came home, I couldn’t stop thinking about that dish. So, after a few tries and a lot of tweaking, this recipe became my go-to for recreating that moment. It’s the kind of meal that feels both comforting and elegant, perfect for a cozy dinner at home or impressing guests at a gathering.

A dish rooted in simplicity

Greek lemon chicken is a dish that reflects the heart of Greek cuisine—fresh, simple ingredients brought together in a way that lets each flavor shine. Traditionally, it’s made with bone-in chicken, which stays tender and juicy thanks to the marinade. The lemon brings a burst of freshness, while the olive oil adds richness, and the herbs—especially oregano—give it that unmistakable Mediterranean flair. It’s a dish that’s been around for generations, often enjoyed with potatoes or a simple salad, and over time, little tweaks have made it adaptable for modern kitchens, like adding Dijon mustard for a subtle kick.

Let’s talk ingredients: bright, bold, and versatile

Chicken thighs: Bone-in, skin-on thighs are key for this recipe because they stay moist and juicy during baking. If you prefer, you can swap them for chicken drumsticks or even bone-in breasts, but keep an eye on the cooking time. For a lighter version, I’ve also tried this with boneless, skinless thighs, which cook faster and are still delicious, though you’ll miss out on that crispy skin.
Extra-virgin olive oil: This forms the base of the marinade, helping the herbs and lemon penetrate the chicken. Make sure to use a good-quality olive oil, as it adds richness and depth to the dish. If you’re running low on olive oil, you can substitute with avocado oil, but the flavor won’t be quite the same.
Lemon juice: Freshly squeezed is the way to go here. The lemon brings acidity that balances the richness of the chicken and olive oil. If you’re in a pinch, bottled lemon juice works, but it won’t have the same brightness.
Garlic: Minced garlic adds a punch of flavor. Feel free to adjust the quantity based on your love for garlic—personally, I usually add an extra clove or two because I’m a garlic fiend.
Oregano and thyme: These herbs give the chicken that distinctive Greek flavor. Dried oregano is more traditional, but if you have fresh on hand, go ahead and use it (just remember to triple the amount). Thyme adds a subtle earthiness, and you could substitute it with rosemary or marjoram if you want to mix things up.
Dijon mustard: This is my little twist. The mustard adds a tangy complexity to the marinade without being overpowering. If you don’t have Dijon, you could use whole grain mustard or even a splash of white wine vinegar.

Essential kitchen tools: nothing fancy, but helpful!

For this recipe, you won’t need much more than the basics. A sturdy baking dish is essential for even cooking. I like to use a ceramic or glass dish, as they retain heat well and ensure the chicken cooks evenly. If you don’t have one, a cast-iron skillet would work great too.

A measuring cup and spoons will help ensure the marinade ingredients are well-balanced. If you’re more of a “pinch of this, splash of that” cook, just be sure not to overdo the salt—kosher salt is more forgiving, but it can still overpower if you’re heavy-handed.

An instant-read thermometer is key to making sure your chicken is cooked through without overcooking it. You’re aiming for an internal temperature of 175°F (80°C) for perfectly juicy thighs.

Step-by-step: cooking the perfect Greek lemon chicken

Make the marinade: In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, thyme, mustard, salt, and pepper. The mixture will be thick, but that’s what helps it stick to the chicken. I like to taste the marinade at this point to adjust the salt or lemon if needed.
Marinate the chicken: Place the chicken thighs in a large bowl or resealable bag, and pour the marinade over them, making sure each piece is well coated. Let it marinate for at least an hour, but if you have time, aim for 4-6 hours (or even overnight) in the fridge. The longer it marinates, the more the flavors seep into the chicken. If you’re short on time, just marinate at room temperature for 30 minutes—it’ll still taste great.
Bake the chicken: Preheat your oven to 350°F (180°C). Arrange the marinated chicken thighs in a baking dish, skin-side up, and pour any remaining marinade over them. Bake for 40-45 minutes, or until the internal temperature hits 175°F. If you want extra crispy skin (and who doesn’t?), switch on the broiler for the last 2-3 minutes, but keep an eye on it—it can go from golden to burnt quickly!
Rest and serve: Once the chicken is done, let it rest for 5 minutes before serving. This helps the juices redistribute, keeping the meat tender. For a pretty presentation, garnish with lemon slices and some fresh herbs if you have them on hand.

Variations and adaptations: endless possibilities!

Gluten-free: This recipe is naturally gluten-free, but be sure to check your mustard label if you’re sensitive, as some brands might sneak in gluten.
Vegan twist: Believe it or not, you can adapt this marinade for tofu! Use firm tofu, press out the excess water, and marinate as you would the chicken. Bake or grill the tofu until crispy on the edges.
Herb swaps: Try rosemary instead of thyme, or add a bit of parsley at the end for a fresh, herby finish. Fresh dill is also lovely here, especially if you’re serving this with a cucumber salad.
Potato addition: Toss some halved baby potatoes in the leftover marinade and roast them alongside the chicken. They soak up all those delicious flavors and crisp up beautifully in the oven.

How to serve: keep it simple or go all out

When it comes to serving this Greek lemon chicken, you can’t go wrong with some roasted potatoes or a simple Greek salad with tomatoes, cucumbers, olives, and feta. For a heartier meal, serve it over a bed of fluffy rice or couscous, which will soak up all the delicious juices. I also love adding a side of tzatziki for dipping, and a sprinkle of fresh parsley or dill over the top adds a pop of color.

Drink pairings: wine or something sparkling

For drinks, a crisp white wine like Sauvignon Blanc or a dry Greek wine like Assyrtiko pairs wonderfully with the citrusy flavors of the chicken. If you prefer something non-alcoholic, a sparkling water with a slice of lemon or even a refreshing iced tea with mint would complement the dish nicely.

Storage and reheating: a meal for later, too

If you’re lucky enough to have leftovers, store the chicken in an airtight container in the fridge for up to 3 days. To reheat, I recommend popping it in the oven at 350°F for about 10-15 minutes to maintain the crispy skin. You can also microwave it, but the skin won’t stay crispy that way (it’s still delicious, though!).

Scaling the recipe: more chicken, more friends!

This recipe scales up easily. If you’re cooking for a crowd, simply double or triple the ingredients, and use a larger baking dish or two smaller ones. Just make sure not to overcrowd the chicken, so it roasts rather than steams.

FAQs

Can I use boneless, skinless chicken?
Yes! Just reduce the baking time to about 25-30 minutes, as boneless chicken cooks faster.

What if I don’t have fresh lemons?
In a pinch, you can use bottled lemon juice, but the flavor won’t be as bright and fresh.

Can I grill the chicken instead of baking it?
Absolutely! Grill the chicken over medium heat for 6-7 minutes per side, or until it reaches 175°F internally.

Can I freeze the marinated chicken?
Yes! You can freeze the chicken in the marinade for up to 3 months. Just thaw it in the fridge overnight before cooking.

How can I make this dish spicier?
Add a pinch of red pepper flakes to the marinade for a little heat.

Greek Lemon Chicken Recipe