Greek Lemon Chicken

Bring the vibrant flavors of the Mediterranean to your table with this Greek Lemon Chicken recipe! Juicy, bone-in chicken thighs are marinated in a zesty blend of fresh lemon juice, garlic, olive oil, and aromatic herbs like oregano and thyme, then roasted to golden perfection alongside tender baby potatoes and caramelized red onions. A touch of chicken broth keeps the dish moist and flavorful, while a garnish of fresh parsley and a squeeze of lemon wedges add a bright, citrusy finish. Perfect for a hearty yet wholesome dinner, this one-pan wonder is as easy to prepare as it is impressive to serve. Ready in just over an hour and bursting with Greek-inspired flavors, it’s a must-try for your weeknight rotation or casual entertaining.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 4

Ingredients

• 6 pieces bone-in, skin-on chicken thighs
• 3 tablespoons extra virgin olive oil
• 4 cloves garlic cloves, minced
• 3 tablespoons lemon juice, freshly squeezed
• 1 teaspoon lemon zest
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup chicken broth
• 1 medium red onion, sliced
• 1 pound baby potatoes, halved
• 2 tablespoons parsley, chopped (for garnish)
• 4 pieces lemon wedges (for serving)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

In a small bowl, combine olive oil, minced garlic, lemon juice, lemon zest, oregano, thyme, salt, and black pepper. Stir well to create the marinade.

Step 3

Place the chicken thighs in a large mixing bowl or a resealable plastic bag. Pour the marinade over the chicken, ensuring all pieces are coated evenly. Let them marinate for at least 15 minutes, or up to 2 hours in the refrigerator for enhanced flavor.

Step 4

In a large oven-safe skillet or baking dish, arrange the marinated chicken thighs skin-side up. Surround the chicken with the halved baby potatoes and sliced red onions.

Step 5

Pour the chicken broth into the skillet or baking dish, ensuring it distributes evenly among the chicken and vegetables.

Step 6

Bake in the preheated oven for 40-50 minutes, or until the chicken skin is golden brown and crispy, and the internal temperature of the chicken reaches 165°F (74°C). The potatoes should be tender when pierced with a fork.

Step 7

Remove the skillet or baking dish from the oven. Let the chicken rest for 5 minutes.

Step 8

Garnish with freshly chopped parsley and serve with lemon wedges on the side for an extra burst of citrus flavor.

Nutrition Facts

Serving size	1758 grams (1758.0g)

Amount per serving	% Daily Value*
Calories	2880

Total Fat 197.90g	254%
Saturated Fat 50.30g	251%
Polyunsaturated Fat 0.00g
Cholesterol 729mg	243%
Sodium 3413mg	148%
Total Carbohydrate 106.70g	39%
Dietary Fiber 16.40g	59%
Total Sugars 12.80g
Protein 176.00g	352%

Vitamin D 0IU	0%
Calcium 274mg	21%
Iron 14mg	79%
Potassium 4506mg	96%

*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: 61.2%

Protein: 24.2%

Carbs: 14.7%