Yesss — bright, juicy, and weeknight-easy 🍋🇬🇷
Here’s a classic Baked Greek Lemon Chicken that smells incredible while it cooks.
Baked Greek Lemon Chicken
Ingredients
- 2½–3 lbs chicken (thighs, drumsticks, or bone-in breasts)
- ⅓ cup olive oil
- ⅓ cup fresh lemon juice (about 2 lemons)
- 4 cloves garlic, minced
- 1½ tsp dried oregano (Greek oregano if you have it)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika (optional)
- Lemon slices & fresh herbs for garnish (optional)
Instructions
- Heat oven
Preheat to 400°F (205°C). - Make the marinade
Whisk olive oil, lemon juice, garlic, oregano, salt, pepper, and paprika. - Marinate the chicken
Place chicken in a baking dish. Pour marinade over, turning to coat.
(Marinate 30 minutes–2 hours if you have time, but it’s still great baked right away.) - Bake
- Bake uncovered 40–45 minutes, flipping halfway
- Broil 2–3 minutes at the end for golden skin (watch closely)
- Rest & serve
Let rest 5 minutes. Spoon pan juices over the chicken.
Optional Add-Ons (One-Pan Meal)
- Add potato wedges tossed in olive oil + salt
- Toss in red onion wedges
- Add cherry tomatoes during last 15 minutes
Serve With
- Rice or lemon potatoes
- Greek salad
- Tzatziki & warm pita
Pro Tips
- Thighs stay juiciest, but breasts work—just don’t overbake
- If sauce looks oily, spoon off excess oil and keep the lemony juices
If you want a sheet-pan version, air fryer method, or extra garlicky tavern-style take, I’ve got you 🍗🍋
