Greek Chicken Lemonata

Elevate your dinner routine with this irresistible Greek Chicken Lemonata, a beautifully balanced dish bursting with Mediterranean flavors. Tender bone-in, skin-on chicken thighs are seared to golden perfection, then baked in a tangy, herbaceous sauce infused with fresh lemon juice, garlic, and dried oregano. With optional roasted potato wedges soaking up the zesty broth, this one-pan wonder is as convenient as it is flavorful. Perfectly suited for weeknight meals or special occasions, this recipe highlights the simplicity of Greek cuisine while delivering a comforting, aromatic experience. Pair it with crusty bread or a side of rice to savor every drop of the citrus-infused sauce!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 8 pieces chicken thighs (bone-in, skin-on)
• 3 tablespoons olive oil
• 4 cloves garlic cloves (minced)
• 1 large yellow onion (sliced)
• 1 cup chicken broth
• 0.5 cup fresh lemon juice
• 1 teaspoon lemon zest
• 2 teaspoons dried oregano
• 2 sprigs fresh thyme (optional garnish)
• 1 teaspoon salt
• 0.5 teaspoon black pepper (freshly ground)
• 4 medium potatoes (cut into wedges, optional)

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Season the chicken thighs with salt and black pepper on all sides.

Step 3

In a large oven-safe skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.

Step 4

Sear the chicken thighs, skin-side down, for about 4-5 minutes until golden and crispy. Flip them over and sear for another 3-4 minutes.

Step 5

Remove the chicken thighs from the skillet and set them aside on a plate.

Step 6

Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet.

Step 7

Add the minced garlic and sliced onion, cooking for about 2-3 minutes until fragrant and softened.

Step 8

Stir in the lemon zest, dried oregano, chicken broth, and lemon juice. Bring the mixture to a gentle simmer.

Step 9

If using potatoes, arrange them in the skillet, spooning the sauce over them to coat.

Step 10

Nestle the seared chicken thighs into the skillet, skin-side up, ensuring they’re partially submerged in the sauce.

Step 11

Transfer the skillet to the preheated oven and bake uncovered for 30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/75°C).

Step 12

If desired, broil the dish for 3-4 minutes at the end to further crisp up the chicken skin.

Step 13

Remove the skillet from the oven and let it rest for 5 minutes.

Step 14

Garnish with fresh thyme sprigs before serving. Serve hot with the optional roasted potatoes, rice, or crusty bread.

Nutrition Facts

Serving size	2376.6 grams (2376.6g)

Amount per serving	% Daily Value*
Calories	3455

Total Fat 229.10g	294%
Saturated Fat 59.40g	297%
Polyunsaturated Fat 4.00g
Cholesterol 972mg	324%
Sodium 3951mg	172%
Total Carbohydrate 133.70g	49%
Dietary Fiber 13.40g	48%
Total Sugars 14.70g
Protein 234.00g	468%

Vitamin D 0IU	0%
Calcium 291mg	22%
Iron 17mg	92%
Potassium 5322mg	113%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.4%

Protein: 26.5%

Carbs: 15.1%