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Alina

Greek Lemon Chicken a Zesty Comforting Classic

Juicy chicken marinated in vibrant lemon and herbs, roasted to perfection with Mediterranean flavors.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Dish
Calories: 480
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless skinless chicken thighs or breasts
  • 3 tbsp olive oil
For the Marinade
  • 1/4 cup fresh lemon juice
  • 2 tbsp lemon zest
  • 4 cloves garlic minced
  • 1 tbsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
For Roasting & Serving
  • 1 lb baby potatoes halved
  • 1 lemon sliced into rounds
  • 1/4 cup fresh parsley chopped
  • 1/3 cup kalamata olives pitted
  • Feta cheese crumbled for serving

Method
 

  1. In a bowl, whisk together all marinade ingredients. Place chicken in a ziplock bag, add marinade, and massage to coat. Refrigerate for at least 30 minutes (or up to 4 hours).
  2. Preheat oven to 400°F (200°C). In a large baking dish, toss potatoes with 1 tbsp olive oil, salt, and pepper.
  3. Remove chicken from marinade (reserve marinade) and nestle among potatoes. Scatter lemon slices over top.
  4. Pour reserved marinade over chicken and potatoes. Roast for 35-40 minutes until chicken reaches 165°F (74°C) and potatoes are tender.
  5. Scatter olives over dish during last 10 minutes of cooking. Remove from oven and let rest 5 minutes.
  6. Garnish with fresh parsley and crumbled feta. Serve with crusty bread or over rice.

Notes

For maximum flavor, marinate overnight. Chicken thighs stay juicier than breasts. Add artichoke hearts or cherry tomatoes for extra Mediterranean flair. Leftovers make excellent wraps with tzatziki sauce. If potatoes aren't your preference, serve with orzo or lemon rice instead.