Description
This Baked Greek Lemon Chicken is a flavorful and juicy dish with a tangy and herby marinade, perfect for any occasion. The chicken thighs are tender and full of vibrant flavors, making it an easy-to-make yet impressive meal.
Ingredients
8 boneless, skinless chicken thighs
Juice of 2 lemons
¼ cup olive oil
4 cloves garlic, minced
3 teaspoons Dijon mustard
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, whisk together the lemon juice, olive oil, garlic, Dijon mustard, oregano, thyme, salt, and pepper until well combined.
- Place the chicken thighs in a resealable plastic bag or shallow dish. Pour the marinade over the chicken. Seal the bag or cover the dish, and refrigerate for at least 30 minutes (or up to overnight) to allow the flavors to marinate.
- Once the chicken is marinated, arrange the chicken thighs in a baking dish and pour any leftover marinade over the top.
- Bake for 30-35 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Remove the chicken from the oven and let it rest for a few minutes before serving.
- Garnish with fresh parsley if desired and serve with your favorite side dishes.
Notes
For best results, marinate the chicken overnight in the fridge.
If using chicken breasts, adjust the cooking time as they cook faster than thighs.
You can add vegetables like onions, bell peppers, or zucchini to the baking dish for an all-in-one meal.
Add red pepper flakes or chili powder to the marinade if you like a bit of heat.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 90mg
