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–+ servings
A baking pan filled with golden brown baked chicken, tomatoes, olives and feta cheese in a baking dish

Greek Lemon Chicken

Prep 15 minutes
Cook 40 minutes
Total 55 minutes
Makes 8 servings

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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
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