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Baked Greek Lemon Chicken

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A simple yet impressive roast featuring bright lemon, garlic, and oregano, resulting in crispy skin and juicy chicken thighs—perfect for weeknight dinners or entertaining guests.

Ingredients

  • 3–4 tablespoons extra virgin olive oil
  • 3 tablespoons freshly squeezed lemon juice (about 1 large lemon)
  • Zest of 1 lemon
  • 4 garlic cloves, minced
  • 1½ teaspoons dried oregano (or 1 tablespoon fresh, chopped)
  • 1 tablespoon Dijon mustard (optional)
  • 1 teaspoon honey or a pinch of sugar
  • 1½ teaspoons kosher salt, plus more to taste
  • ¾ teaspoon freshly ground black pepper
  • 1½–2 pounds bone-in, skin-on chicken thighs (about 4 thighs)
  • 1 lemon, thinly sliced for roasting
  • Fresh oregano or parsley for garnish (optional)

Instructions

  1. Preheat the oven to 425°F (220°C) and position a rack in the center.
  2. In a medium bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, Dijon (if using), honey, salt, and pepper until emulsified.
  3. Pat chicken pieces dry with paper towels. Place in a shallow dish or a zip-top bag and pour the marinade over. Rub the mixture all over the chicken and marinate in the fridge for 30–60 minutes.
  4. Transfer chicken to a baking dish or rimmed sheet pan, arranging thighs skin-side up and nesting lemon slices around and on top of the chicken. Pour any leftover marinade into the pan.
  5. Roast uncovered for 30–40 minutes until the skin is golden-brown and the thickest part of a thigh reaches an internal temperature of 165°F (74°C). Tent with foil if skin browns too quickly.
  6. Remove from oven and let chicken rest for 5–10 minutes. Spoon pan juices over the thighs and serve with roasted lemon slices.

Notes

For best results, pat the chicken dry and ensure high heat for crispier skin. Feel free to add olives or cherry tomatoes for a Mediterranean twist.

Find it online: https://www.wholesomeeasy.com/baked-greek-lemon-chicken/