This easy Baked Greek Lemon Chicken delivers juicy, bone-in, skin-on chicken thighs infused with lemon, garlic and oregano and roasted until golden brown. This roasted chicken dish is easily customizable (swap the tomatoes, olives and feta with zucchini, eggplant and halloumi cheese)and enjoy a Mediterranean comfort meal that can be made in under an hour. It’s a weeknight-friendly dish with enough flavor and ease to become a repeat favorite.
⭐️ Baked Greek Chicken: recipe at a glance
- Budget Friendly: Skin-on, bone-in chicken thighs are not only inexpensive but they are also the type of forgiving protein that stays juicy even if you’re not babysitting the oven.
- Quick and Easy: Simple prep, baked in one-pan (which means less dishes to wash) and ready in less than an hour makes this baked Greek chicken an ideal dinner for busy weeknights.
- Easily customizable: Use cut up, whole chicken pieces or chicken legs, swap the veggies and cheese or skip the cheese altogether.
- Meal Prep: This is a perfect make-ahead dish as bone-in, skin-on chicken keeps juicy even when reheated.
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🔎 Ingredients, Substitutions and Swaps
For the complete list of ingredients and exact quantities, check the printable recipe card below.
- Chicken: Bone-in, skin-on chicken thighs. You can use chicken legs (drumsticks), or a combination of cut-up chicken pieces such as breast, thighs, legs and wings. The skin helps lock in moisture and crisp nicely; bone helps cook evenly and stay juicy.
- Lemon: A key ingredient in this Mediterranean-style Chicken marinade. Fresh lemon juice tastes better than bottled juice – which also includes additives and preservatives. Lemon brightens the dish, and balances richness without heaviness. For a more pronounced lemon taste, you can add lemon zest.
- Oil: I prefer extra-virgin olive oil which carries the flavors of the marinade, and helps crisp the skin. You could also use avocado oil or any preferred mild tasting oil.
- Garlic: I use fresh garlic, minced. In a pinch, use garlic paste. Lemon juice based marinades don’t benefit from the use of garlic powder as the acidity alters its flavor, making it taste nothing like fresh garlic.
- Oregano: I prefer dried oregano as it holds up better to roasting. Fresh oregano adds a very nice, bright finish and can also be used. If you are out of oregano, use thyme.
- Yogurt: Plain yogurt not only tenderizes the chicken but also allows the rest of the marinade ingredients cling to the chicken. This is a key ingredient that adds flavor and turns the pan juices into a light but almost creamy sauce. For a dairy-free option, use plain, Greek style plant-based yogurt.
- Tomatoes and Olives: I use cherry tomatoes which roast and caramelize beautifully in the oven as well as Greek Kalamata olives. Other veggies such as zucchini, yellow squash, eggplant, bell peppers and small or cut-up potatoes can be used as well to turn this dish into a hearty one-pan dinner meal.
- Feta Cheese: During our time in Greece, nearly every meal came with generous amounts of feta, and when it’s warmed or roasted, feta cheese turns creamy and its salty, tangy flavors truly explode in your mouth. Halloumi can also be used. For a cheesy-gooey option, use fresh mozzarella. For a dairy-free meal, skip the cheese.
Other Veggie Additions
Artichoke hearts, zucchini, bell peppers, red onions, yellow squash, hearts of palm, green beans, asparagus, potatoes (cut up into small pieces) are all great additions to this one-pan meal!
🔎 How to Make this Greek Chicken Recipe?
Scroll to the printable recipe card below for exact directions and cooking times.
- Marinate the chicken. In a bowl or zip-top bag, whisk olive oil, lemon juice, minced garlic, plain yogurt, oregano, salt, and pepper. Season the chicken lightly with salt, then add the chicken to the marinade and toss until well coated.
- Preheat the oven: Set the oven at 375ºF (190ºC). Place the chicken skin-side up in a baking dish or cast-iron skillet with the marinade.
- Bake: Bake for 20 minutes. Remove the baking dish or cast iron skillet from the oven and add the tomatoes, Kalamata olives and feta on top and in between the chicken pieces.
- Finish Baking: Return the baking dish to the oven and roast for about 20 minutes or until the skin is golden and crispy, and the internal temperature reaches 165 °F (74 °C) at the thickest part. Optionally, for golden-brown, crispy skin, you can baste the chicken with the pan juices 1-2 times during the baking process. For extra crispy skin, place under the broiler for 2-3 minutes.
🔪 Recipe Tips: Prep & Adjustments
- Skin-on + bone-in = juicy, forgiving meat: Skin-on bone-in chicken, (especially dark meat) is forgiving and less likely to dry up even when overcooked. Meat on the bone retains more moisture and delivers even cooking.
- Crispy Skin: Optionally, baste the chicken 1-2 times while baking. The rendered fat from the skin helps to crisp up the skin. For extra crispy skin, place chicken under the broiler for 2-3 minutes. Watch it closely to prevent it from burning.
- High-heat roasting & proper air flow = crisp skin: Spacing the chicken thighs lets hot air circulate and prevents steaming. This is essential for that golden, crackling skin.
- Veggie + chicken = one-pan meal: Add other veggies such as zucchini, yellow squash, asparagus, potatoes, mushrooms or bell peppers – for a full one-pan meal.
- If adding potatoes: Since potatoes take longer time to cook, compared to other veggies, I prefer using smaller potatoes cut into halves or quarters. If you decide to add potatoes, place them around the thighs and marinade at the beginning of cooking.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes. Bone-in, skin-on chicken breast halves can be used. Use same marinade amount. Bake until the internal temp reaches 165 °F (74 °C) when checked with an instant-read thermometer at the thickest part. Skip broiling to avoid dryness.
Do I need to marinate for a long time?
Not really! 15-30 minutes is enough. A longer period (2-4 hours) may deepen flavor but avoid marinating for too long as the acid in the marinade can mildly alter the texture of the meat.
How long to cook chicken thighs in the oven?
Depending on size, bone-in chicken thighs cook for 40-45 minutes in a preheated 375ºF (190ºC) oven or until the internal temp reaches 165 °F (74 °C) when checked with an instant-read thermometer at the thickest part.
💛 Intentional Cooking
Your priorities, your recipe. Learn about Intentional Cooking.
Choosing organic, pasture-raised chicken thighs when possible supports more humane farming practices and often means better flavor and healthier fat composition. Small sourcing choices matter – if everyone buys thoughtfully, demand shifts.
🔎 Make Ahead, Storage, Freezing and Reheating
- Make ahead: Combine the marinade ingredients and store it in the fridge for 2-3 days. You can also marinate the chicken for up to 8 hours. Longer times may affect the texture due to the high acid content of the marinade.
- Storage: Cool completely and store leftovers in an airtight container in the refrigerator for 3-4 days.
- Reheat: If time permits, and for best results, remove chicken from the fridge 15 minutes before reheating. Reheat in a pre-heated 325 °F (165º C) oven for about 10-15 min or until heated through. You can also reheat in the microwave in small intervals until heated through.
- Freezing: Chicken thighs freeze well. Store in a freezer-safe container up to 3 months. Thaw in the refrigerator overnight.
👀 Take a look at these other Greek recipes:
🛒 Essentials you’ll adore for this recipe
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9×13 Ceramic Baking Dish
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This post first appeared over at The Salty Marshmallow where I am a contributor.
Greek Lemon Chicken
This oven Baked Greek Lemon Chicken recipe features chicken thighs marinated in a simple Greek marinade, and roasted until tender, juicy and perfectly golden brown. A delicious and easy to make Mediterranean one-pot meal.
Ingredients
Greek Chicken Marinade
- 1/4 cup lemon juice, freshly squeezed
- 1/4 cup olive oil
- 4 garlic cloves, minced
- 2 tablespoons plain yogurt, (see notes for dairy-free option)
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
Chicken and Veggies
- 8 bone-in, skin-on chicken thighs, (see notes for other options)
- Salt to sprinkle on the chicken
- 4 ounces Feta cheese, cut into small cubes
- 1/2 cup small tomatoes, like cherry tomatoes, (see notes for other options)
- 1/2 cup Kalamata olives
- Lemon slices for garnish (optional)
Instructions
- To make the marinade, place the lemon juice, olive oil, garlic, yogurt, oregano, 1 teaspoon of salt and ground black pepper in a zip-top bag or a non-reactive bowl.
- Lightly season the chicken thighs with salt. Place the chicken into the marinade and toss to combine, making sure the chicken is evenly coated. Marinate for 15 minutes or up to 8 hours.
- Preheat the oven to 375ºF (190ºC). Place the chicken, skin side up ion the baking dish or an oven-safe skillet. Pour the marinade over the chicken.
- Bake for 20 minutes. Remove the baking dish from the oven and add the Feta cheese, tomatoes and Kalamata olives on top and in between the chicken pieces.
- Return to the oven and bake for 20 to 25 minutes or until the chicken is cooked through and golden brown, and the internal temperature reaches 165 °F (74 °C) when checked with an instant-read thermometer at the thickest part of the thigh. Optionally, baste the chicken 1-2 times while baking. (See notes) For extra crispy skin, place chicken under the broiler for 2-3 minutes. Watch it closely to prevent it from burning. Remove from the oven, garnish with lemon slices (optional) and serve.
Notes
-
Yogurt: Plain Greek yogurt not only tenderizes the chicken but also adds flavor and turns the pan juices into a thin but almost creamy sauce. For a dairy-free option, use plain, Greek style plant-based yogurt
- Chicken: You can use a whole, cut-up chicken, chicken legs (drumsticks), bone-in, skin-on chicken breast halves and/or wings. The skin protects the chicken from drying out. Bone-in meat is not only more inexpensive but also easier to keep moist while roasting.
- Tomatoes: If you only have regular tomatoes (not cherry tomatoes), you can cut them into quarters.
- How to know when the chicken is ready?As per safety guidelines, cook the chicken until it reaches an internal temperature of 165 °F (74 °C), when checked with an instant-read thermometer on the thickest part of the meat.
- Crispy skin: Optionally, baste the chicken 1-2 times while baking (after adding the tomatoes, olives and feta). The rendered fat from the skin helps to crisp up the skin. For extra crispy skin, place chicken under the broiler for 2-3 minutes. Watch it closely to prevent it from burning.
- Add other veggies: Zucchini, yellow squash, asparagus, mushrooms or bell peppers are great additions. Potatoes can be used as well. Since they take longer to cook, choose small potatoes cut in half or quarters and add them at the begining (with the chicken and the marinade)
- Storing: Cool completely and store leftovers in an airtight container in the refrigerator for 3-4 days.
Nutrition
Calories: 436 kcal, Carbohydrates: 3 g, Protein: 26 g, Fat: 35 g, Saturated Fat: 9 g, Cholesterol: 154 mg, Sodium: 695 mg, Potassium: 358 mg, Sugar: 1 g, Vitamin A: 290 IU, Vitamin C: 4.7 mg, Calcium: 106 mg, Iron: 1.4 mg
This post has been updated with new photos and clearer, more helpful information. The recipe remains the same.
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