This lemon chicken recipe is all about juicy, tender, and golden-baked chicken thighs coated with the best lemon-herb Greek marinade. It’s quick to prep, easy to cook, and the results are fantastic!
If there is one chicken recipe I could live off of, it’s this Greek lemon chicken. I’m a sucker for skin-on chicken thighs given how naturally juicy and flavorful they are. Plus, I love how it’s virtually impossible to overcook chicken thighs in the oven. But this bright and herby lemon chicken marinade is what makes this dish so satisfying.
If you’ve been making my recipes for a while, you may have come across different variations of this marinade on my website previously. And that’s because Mediterranean recipes are the heart and soul of how I cook! From my video on simple chicken marinades to this Greek sheet pan chicken and Greek chicken kabobs, lemon chicken recipes have become a Downshiftology staple.
If you watch the video below, you’ll see that I serve up these Greek lemon chicken thighs with a side of lemon herb rice (from my cookbook) and air fryer green beans to complete the best dinner ever. But keep scrolling for even more side dish ideas!
Lemon Chicken Ingredients
You’ll be glad to hear that this recipe is extremely pantry-friendly, including the chicken marinade! Here’s what you need.
- Chicken: Bone-in, skin-on chicken thighs lend the juiciest meat and crispiest outer skin. If you’re using frozen chicken thighs, let them thaw in the fridge overnight before making this recipe.
- Liquids: A combination of extra-virgin olive oil, fresh lemon juice, and Dijon mustard make up the base of the marinade. And if you want to amp up the lemon flavor, add a bit of lemon zest to the mix or save some lemon slices to add on top before cooking.
- Seasonings: Dried oregano, dried thyme, fresh garlic, salt, and black pepper are the ultimate Mediterranean flavor combo. And for this recipe, do stick with dried herbs instead of fresh ones.
Find the printable recipe with measurements below
How To Make Greek Lemon Chicken
Make the marinade. The prep time for this is super minimal, just stir the marinade ingredients together in a small bowl. If you’d like to save extra time, make the marinade a day in advance and store it in the fridge. Then give it a whisk before using it the next day.
Marinate the chicken. Add the chicken thighs to a large bowl, pour the marinade on top, and give the chicken a quick toss. Then, let the chicken marinate for 1 to 2 hours in the fridge. See notes below on marinating time.
Bake the chicken. Assemble the chicken in a baking dish skin side up (I’ve linked my favorite one below). Pour the remaining marinade on top and bake for 40 to 45 minutes at 350°F (180°C). You can check to see if the chicken is done at 175°F (80°C) by using an instant-read thermometer. For extra crispy skin, turn on the top oven broiler in the last 2 to 3 minutes.
Frequently Asked Questions
Acidic marinades shouldn’t be used for more than 3 hours. After this point, the chicken thighs will become far too tenderized and have a gamey-like texture. For me, the ideal time is about 1 to 2 hours.
Complete this Greek-inspired meal with a fresh Greek salad that is made with my famous Greek salad dressing. For a heartier meal, plate it with other side dishes like rice or cooked vegetables. My favorites to pair with this are garlic herb roasted potatoes, green beans with shallots, or garlic-sauteed spinach.
Yes, you can use this same marinade to cook with both types of chicken. For chicken breasts, follow my best-baked chicken breast recipe. For chicken thighs, you can reduce the time by half.
How To Store Leftover Chicken Thighs
- To store for the week: Enjoy portions throughout the week by storing them in the fridge for 4 to 5 days.
- To freeze for later: Store leftovers in a freezer-safe container for up to 3 months. Then thaw them in the fridge the day before you plan to reheat them. Trust me, finding a batch of this chicken in your freezer is a gold mine!
- Reheating chicken: Good news, chicken thighs are less likely to dry out when reheating. But you can always add a little moisture back in by adding a splash of water on top or layering a damp paper towel over the chicken piece before microwaving it.
More Easy Chicken Recipes
I’ve got plenty more chicken thigh recipes or chicken breast recipes for you to enjoy. But here are some of my favorites that I make most often:
- Creamy Tuscan Chicken: This creamy chicken dish with spinach and tomatoes hits every time.
- Chicken Piccata: Think of this as a tasty, briny Italian version of lemon chicken.
- Honey Mustard Chicken: A chicken dinner staple if you love honey mustard sauce.
- Lemon Garlic Spatchcock Chicken: If you’re cooking a whole chicken, this recipe uses a similar marinade giving amazing results!
I hope you love this Greek lemon chicken as much as I do! Once you make it, let me know your thoughts in the comment box below.
Description
Video
Equipment
- Casserole Dish This nesting set of casserole dishes is the best!
Ingredients
- 8 bone-in chicken thighs
- ⅓ cup extra-virgin olive oil
- ¼ cup lemon juice
- 4 garlic gloves, minced
- 1 tablespoon dried oregano
- 2 teaspoons dried thyme
- 2 teaspoons Dijon mustard
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- Make the marinade: In a small bowl, stir together the oil, lemon juice, garlic, oregano, thyme, mustard, salt, and pepper.
- Marinate the chicken: Add the chicken thighs to a large bowl and pour the marinade on top. Marinate for 1 to 2 hours (and up to 8 hours) in the fridge.
- Transfer to baking dish: Preheat the oven to 350°F (180°C). Place the chicken in a baking dish and pour the remaining marinade on top.
- Bake the chicken: Bake for 40 to 45 minutes, until the chicken is fully cooked and registers 175°F (80°C) on an instant-read thermometer. Optionally, you can baste the chicken a few times while it cooks. And for extra crispy skin, turn on the top oven broiler in the last 2 to 3 minutes. If you're serving this dish up for a dinner party, you can garnish it with lemon slices if you'd like.
Nutrition
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Absolutely delicious! I’m not a huge fan of chicken, but made this mostly for my spouse, who loves chicken. The fact that I was thinking about going back for seconds says a lot about this recipe! I loved it! I subbed herbs de Provence for the oregano and thyme (because that’s what I had), marinated the full 2 hours, and baked at 400 instead of 350 because in my experience, the higher temp helps the skin crisp up more readily. (I still broiled at the end). The chicken had a beautiful crispy skin and was falling off the bone with deliciousness. This was my first time making a recipe from this site, but it won’t be my last!
Hi Karen – Happy to hear your first ever Downshiftology recipe was a success! I can’t wait to see what you make next.
I have been making this for a while now at least once a week. It’s a favourite of mine and my husband. It’s nice and easy and very tasty. I have made it with pork tenderloin too when I had no chicken. It’s not as nice but still a good option.
Great to know it also works with pork tenderloin!
I used boneless skinless chicken thighs with this marinade. I grilled them on the grill and they were phenomenal. I will definitely put this recipe i. The top of my list.
Awesome! So happy you enjoyed the recipe, Lisa!
Generally good recipe. I made exactly as written and thought the oregano was too strong. I will make again with 1 tsp oregano and 1 tsp thyme.
Hi Al – yes, you can always tweak herbs and spices to your liking. Hope you enjoy it again!
This is easy, healthy, and delicious!!! A favorite recipe to prepare last minute. I love to share this with new or inexperienced cooks!!
This is definitely an easy recipe that works with anyone! Enjoy, Elisabeth.
Delicious and easy to prepare! Marinaded mine for 2 hours And the flavor was fantastic! It’s going on the recipe rotation at my home!
The time under the broiler is key – otherwise it looks a little pasty and the skin stays soft.
Thrilled you loved this Greek lemon chicken, Valerie!
The whole family loved this! My husband kept repeating “superb!”. I served it with Lisa’s Greek salad and herby roast potatoes. This meal will be on repeat.
The perfect Greek meal! Happy to hear the whole family loves this recipe, Rebecca. Enjoy!
I so wished I had found this site earlier! The recipes are by far the best I have tried and I will be un-subscribing to the other sites and order a cookbook. Recipes are easy to follow, healthy and delicious! Thank you so very much!
Welcome to the Downshiftology community, Verna! Hope you continue to enjoy my recipes :)
Perfect foolproof recipe!!! I made this when we had guests over last night. I used only 1tsp of salt, as 2tsp seemed way too much for the quantity of chicken, and it turned out I was right to do so. Also, I used only 2tbsp of oil, as 1/3 cup is nowhere near reasonable and definitely unnecessary in this case – I’m super happy the whole dish turned out to be a success! Guests were impressed.
Are you aware that your metric converter is faulty? I understand you’re US-based, but I wish I can see all the correct metric measurements in all your recipes.
Love your channel. So many awesome recipes, though I’m looking forward to seeing even more foolproof ones :p
Glad this lemon chicken turned out great, Helena. You can always tweak the recipe to your liking. Also, thanks for letting me know about the metric measurements. We use a converter program that usually should be correct!
I thought 2 tsp of salt also sounded like a lot so I only did about 1.5 tsp and then when I stuck my finger in the marinade to taste it, it was uber salty :/ I ended up adding more oil to the bowl to try to lessen the saltiness. Hopefully it won’t make the chicken taste too salty….just surprised so many people said the recipe was great but seemed to have followed it exactly with the 2 tsp of salt!?!?!
This is tonight’s dinner but have a question about the addition of Greek yogurt to the marinade recipe. Thinking that might make a bit more of a creamy sauce and will serve in a large bowl over fresh spinach and rice. Thoughts on the yogurt?
Have gone to Greek Islands restaurant in Chicago for YEARS and between the chicken oreganato and braised lamb shank I’ve never been disappointed—-hoping this is right there—-oppaaa!
Let us know how it turns out!!
Love this recipe. Marinating the chicken tonight. Looks amazing and so easy. 😍
Glad you’re loving this Greek lemon chicken, Gilly!
Excellent and a huge success.
Great to hear this lemon chicken was a hit, Collin!
Hi! I’m planning to make this for a dinner party later for 10 people, so looking to double the recipe. Would you recommend extending the cooking time or anything? Going to try fit it all in one big baking pan. Thanks!
Hi Rosie – yes, if you double the recipe it will likely need a bit longer to cook. Just remember to double check the internal temperature of the chicken, to make sure it’s cooked through. Enjoy!
I have made this now several times and it never disappoints. It is soo easy and so tasty. Goes with mashed potatoes & veg, roasted jacket potatoes or just chips 😋 Love it 🥰
Hi Lisa – Thrilled to hear you’re loving this Greek Lemon chicken!
Unfortunately, I was short on time and didn’t get to marinate it for more than 45 minutes but it turned out so tender and delicious. My son said it needs to be on weekly rotation. Cooked on convection bake and once cooked I put it under the broiler to crisp up the skin.
Glad this Greek lemon chicken still turned out great, even though you didn’t get to fully marinate the chicken, Ashlea!
I’ve made this several times – now a family go-to meal. I’d love to make this for a large group – 25-30 people coming up shortly in our village- what would you suggest as accompaniments?
Hi Bobbie – This would be great for a dinner party! To keep with the Greek theme, you could make a large serving of my Greek salad and a lemon herb rice (from my cookbook).
Hi, I only have boneless, skinless thighs.. what would be the temp/time to cook those? Thanks!
Hi Dana – boneless thighs cook faster than bone-in, so I’d recommend checking the internal temp of the chicken 10 to 15 minutes earlier. Enjoy!
Hi Lisa.
I have made this recipe countless times. It always comes out perfectly. It is my go to recipe and NEVER fails me.
I love your website and videos. Clean, professional.
Thrilled to hear you’re loving this lemon chicken recipe, Mary!
Sounds really great plan on making it this week.
Can’t wait to hear your thoughts, Lida!
Seriously, this is the BEST lemon chicken recipe! Thank you so much for sharing all of your fantastic recipes! So appreciated :)
Thrilled you’ve found the perfect lemon recipe, Jenny!
Used skinless boneless chicken thighs and grilled on the bbq, delicious.
Glad this turned out great grilled instead of baked, Polly!
Can these thighs be cooked on the bbq?
Hi Joann – Yes, you can grill these chicken thighs if you’d like!
Hi i made this last night ( half recipe ), for my twin teens and i, and we all loved it!
So flavorful, and the skin was crispy. Thank you for adding another dish to our dinner choices!
Hi Wendy – Happy to hear the whole family enjoyed this Greek lemon chicken!
Made this for dinner tonight. Used chicken breast instead of chicken thighs. Left it in marinade for about 4 1/2 hours. It was so tender and delicious! Love this recipe.
Wonderful! Glad this Greek lemon chicken turned out to be the perfect dinner, Maria.
Lisa,
Came back from grocery shopping early this morning. My son told me that he had the leftover lemon chicken for breakfast. He said it was really, really good. I am going to make a big batch of the marinade and freezing it. Thanks again!
Oh wonderful! Glad the kiddos are loving this recipe as well, Maria.
We absolutely love this recipe! Even my picky toddlers like it! Tonight we’re just going to try it with roasted zucchini and couscous. Would the chicken work in the air fryer for nights we’re short on time? Thank you!
Hi Taylor – Yes, this would cook just fine in the air fryer! However, I haven’t tested air frying chicken thighs yet so I don’t have an exact temperature and time.
This has become a new rotation in our recipes. My husband really enjoyed it. It is easy and tasty.
Wonderful! Glad this Greek lemon chicken has become a staple now, Melissa.
Hi what bags are shown for the marinade?
Hi Jay – Assuming you’re referencing this chicken marinades post, those are Stasher bags! You can find them linked within the post.
I made this Greek lemon chicken for the family and everybody devoured it. The chicken was seasoned well and very juicy. I have already made it a couple of times and plan on making more greek and mediterranean dishes after visiting Greece recently. We were so inspired by their culture and food. I’ve plan on making different Greek and mediterranean recipes from downshiftology. Thank you for providing these healthy and easy recipes. Keep them coming!
I’m so glad this Greek lemon chicken was such a hit with your family, Janet! Can’t wait to see what other Mediterranean recipes you try.
Thank you for sharing. Intend to make this tomorrow.
Let us know how it goes!
It is bitterly cold in Cape – South Africa- goung to try this- will let you know.
We have access to lots of fresh fish- I thought I will also try your recipe with fresh local line fish- steenbras, cob, or bream.
Thx for cool recipe
Hope you love this lemon chicken, Gerhard!
Always make this, and always turns out incredibly well! Is it 404kcal a piece? Or for 2?
Hi Mitch – The nutritional information is per chicken. Enjoy!
This recipe was really good. The chicken wasn’t as lemony as I was thinking it might be, I might use more next time. The rice was the best I’ve had in years.
Nothing wrong with adding a bit more lemon! Enjoy, RJ.
Great recipe. Made it tonight with chicken breasts. Very good. I put artichoke hearts in the pan with the chicken. Very good.
Sounds great with the additional artichoke hearts. Enjoy, Barbara!
Can you make this with chicken breasts?
Hi Kerry – Yes, you can use the same marinade with chicken breasts! Just use my baked chicken breast recipe for proper temperature and cook time.
Can you grill instead of bake?
Hi Maria – Yes, you can grill these chicken thighs if you’d like!
Love love love the Greek lemon chicken recipe!! It is amazing and the chicken is so juicy and the herbs and spices are incredible. The lemon really hits it out of the park!!
Hi Susan – Glad you found the perfect Greek lemon chicken recipe. Enjoy!
I added sliced onions and carrots and it all turned to delicious meal
Love the addition of sliced onions and carrots to this dish, Inbar!
Simple and so yummy!
Hi Monina – Happy to hear you’re loving this Greek lemon chicken recipe!
The herb combination with lemon and Dijon mustard is very tasty. Great dinner idea!
Thrilled to hear you’re loving this Greek lemon chicken, Anhela! You can never beat that flavor combination.
This recipe had such great flavor! I ended cooking on my stove top in a cast iron pan since I had skinless thighs and I wanted to make sure they browned properly. My whole family inhaled the chicken!
Hi Tanya – Great to hear everyone enjoyed this Greek lemon chicken recipe!
Hi Judith – yes, you could use the same marinade for turkey as well. Enjoy!
Wow! this was the best new recipie I have made in a long time! It was also incredibly easy. Served with orzo and veggies tossed in the sauce. Thank you!
That sounds like a great dinner combination!
Amazing! We loved this so much
Hi Robin – Trilled to hear you enjoyed this Greek lemon chicken!
new to cooking and this was amazing
Thrilled to hear this Greek lemon chicken was the perfect dinner to make to get into cooking!
This looks wonderful and I will definitely make this. If I wanted to substitute with chicken breasts, how long would you recommend to cook in oven and at what temp? Thank you!
Made this last night and enjoyed it! Will definitely try it again. I’m wondering about the nutrition information because I want to put the meal in my calorie tracker. Is the nutrition information per piece of chicken thigh or for all 8 pieces? Hope you will get a chance to answer. Thanks a lot!
The nutrition info is per serving, which in this case is per chicken thigh. Enjoy!