Greek Inspired Lemon Chicken
This recipe is bursting with bright lemon flavor and savory Greek herbs. Bone-in, skin-on chicken thighs are marinated and baked to juicy perfection.
Ingredients:
- 8 bone-in, skin-on chicken thighs
- ⅓ cup extra virgin olive oil
- ¼ cup fresh lemon juice
- 4 garlic cloves, minced
- 1 tablespoon dried oregano
- 2 teaspoons dried thyme
- 2 teaspoons Dijon mustard
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- Optional garnish: fresh lemon wedges, chopped fresh parsley or dill
Cooking Guide:
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Marinate the Chicken: In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and pepper. Place chicken thighs in a large bowl and pour the marinade over them. Toss to coat the chicken evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
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Preheat the Oven: While the chicken marinates, preheat your oven to 400°F (200°C). Lightly grease a baking dish or baking sheet.
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Bake the Chicken: Remove the chicken thighs from the marinade and arrange them skin-side up in the prepared baking dish. Bake for 30 minutes.
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Crisp the Skin (Optional): For extra crispy skin, increase the oven temperature to 450°F (230°C) and bake for an additional 10-15 minutes, or until the skin is golden brown and crispy.
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Rest and Serve: Remove the chicken from the oven and let it rest for 10 minutes before serving. This allows the juices to redistribute throughout the meat. Garnish with fresh lemon wedges and chopped parsley or dill, if desired.
Tips:
- Use bone-in, skin-on chicken thighs for the most flavorful results. Bone-in chicken adds extra flavor, and the skin crisps up beautifully in the oven.
- Don’t skip the marinating step! Marinating allows the flavors to penetrate the chicken, resulting in a more juicy and flavorful dish.
- For thicker sauce: Once the chicken is cooked, remove it from the pan. Whisk a tablespoon of flour into the pan drippings and cook for 1 minute. Slowly whisk in 1 cup of chicken broth, scraping up any browned bits. Bring to a simmer and cook until thickened, about 2-3 minutes. Spoon the sauce over the chicken.
- Leftovers: Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through.
- Serve with your favorite Greek sides: This chicken pairs well with roasted vegetables, lemon rice, or a simple Greek salad.
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