There's nothing quite like the aroma of Greek Lemon Chicken filling your kitchen with the scent of fresh herbs, zesty citrus, and savory roasted goodness. This recipe captures the essence of traditional Greek flavors, all in one mouthwatering dish that's perfect for weeknight dinners or special gatherings.
I first discovered the magic of Greek Lemon Chicken during a family trip to a coastal taverna in Greece. The simple yet vibrant flavors inspired me to create this version at home, and it has since become a go-to in our weekly meal rotation. Every bite brings a little taste of the Mediterranean into our home.
Why You'll Love This Greek Lemon Chicken
Get ready to fall head over heels for this Greek Lemon Chicken recipe. It's flavorful, aromatic, and incredibly easy to prepare, making it a must-have in any home cook's repertoire.
First, the combination of zesty lemon and fragrant garlic gives the chicken a bright, refreshing flavor that’s anything but boring. The marinade infuses the meat with an irresistible citrusy punch, while the oven-roasted method ensures a perfect golden crust.
Second, it’s practically foolproof. Even if you’re not a kitchen pro, this recipe is simple to follow, and the result is juicy, perfectly cooked chicken every time. The whole dish comes together with minimal effort, making it perfect for both busy weeknights and effortless entertaining.
Third, the one-pan preparation keeps cleanup easy. Everything, from the crispy potatoes to the flavorful chicken, cooks together, so you’ll only need one dish for both cooking and serving. It’s a full meal made with minimal mess.
Finally, the dish is incredibly versatile. Whether you serve it alongside a simple salad, with a side of creamy tzatziki, or over fluffy rice, this Greek Lemon Chicken pairs well with a variety of sides. It's a meal that feels special, even on the busiest days.
Ingredients Notes

The magic of this Greek Lemon Chicken recipe lies in its simple yet perfectly balanced ingredients. Each element works together to create layers of bold, refreshing, and savory flavors.
The star of the dish is, of course, the chicken. I recommend using bone-in, skin-on chicken thighs or drumsticks. The bone and skin not only add more flavor but also help keep the meat moist and tender throughout the roasting process. If you prefer white meat, you can use bone-in chicken breasts, but keep in mind that they may need slightly less time in the oven.
Lemon is another essential component. You’ll use both the juice and zest, ensuring maximum citrus flavor. Freshly squeezed lemon juice is non-negotiable here, as bottled juice won’t give you the same bright, zesty taste. The lemon zest adds an extra layer of fragrance that elevates the whole dish.
Garlic plays a crucial role, providing depth and savoriness. Use fresh cloves, minced or grated, to infuse the marinade with a rich, garlicky flavor that roasts beautifully in the oven. Feel free to add more or less, depending on your taste.
For the herbs, a combination of fresh and dried varieties works wonders. Oregano is the classic Greek herb that ties the flavors together. I prefer to use dried oregano in the marinade and finish the dish with a sprinkle of fresh oregano for a burst of color and freshness. You can also add a touch of thyme or rosemary for a more herbaceous twist.
Lastly, don’t forget the potatoes. Yukon Gold potatoes are perfect here, as they get wonderfully crispy on the outside while staying fluffy on the inside. Cutting them into wedges ensures that they roast evenly alongside the chicken, soaking up all those delicious flavors.
For special equipment, you’ll need a large roasting pan or a rimmed baking sheet. Make sure it’s big enough to hold the chicken and potatoes in a single layer to ensure even cooking and crispiness.
How To Make This Greek Lemon Chicken

Creating this vibrant and flavorful Greek Lemon Chicken is easier than you think. Here’s how to do it step by step.
Start by making the marinade. In a large bowl, combine freshly squeezed lemon juice, lemon zest, minced garlic, dried oregano, a generous amount of olive oil, salt, and black pepper. Whisk everything together until well combined. The oil helps the marinade coat the chicken thoroughly, while the lemon and garlic infuse every piece with mouthwatering flavor.
Next, place your chicken pieces and potato wedges into a large zip-top bag or a shallow baking dish. Pour the marinade over the top, making sure each piece is well coated. Let everything marinate for at least 30 minutes, but if you have time, marinate for up to 4 hours in the refrigerator. This step is crucial for getting those bold flavors to penetrate the meat.
When you’re ready to cook, preheat your oven to 400°F (200°C). Arrange the marinated chicken and potatoes in a single layer on a large roasting pan, skin side up. Make sure the potatoes are spread out so they roast and crisp up instead of steaming. If you have any leftover marinade, drizzle it over the top for extra flavor.
Roast the chicken and potatoes in the oven for about 45-55 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and tender. About halfway through cooking, you can baste the chicken with the pan juices to keep it moist and flavorful.
Once done, remove the pan from the oven and let everything rest for about 5-10 minutes. This allows the juices to redistribute throughout the chicken, ensuring every bite is succulent and flavorful.
Storage Options
Storing leftover Greek Lemon Chicken is easy, and it reheats beautifully, making it a great meal prep option for busy weeks.
If you have any leftovers, place them in an airtight container and store in the refrigerator for up to 4 days. The flavors actually deepen over time, so you might find the dish even more delicious the next day!
To freeze, transfer the cooled chicken and potatoes to a freezer-safe container or bag. It will keep well in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
When you’re ready to enjoy your leftovers, reheat the chicken and potatoes in a 350°F (175°C) oven for 15-20 minutes, or until warmed through. This will help maintain the crispiness of the skin and the texture of the potatoes. You can also reheat in the microwave, but the oven method is best for preserving flavor and texture.
Variations and Substitutions
This Greek Lemon Chicken recipe is endlessly adaptable, making it a fantastic canvas for your culinary creativity.
For a lighter version, swap out some of the olive oil with low-sodium chicken broth. You’ll still get a deliciously moist chicken, but with fewer calories. Alternatively, you can use chicken breasts or even a whole spatchcocked chicken if you’re feeding a crowd.
Want to add more veggies to the dish? Throw in some sliced bell peppers, zucchini, or cherry tomatoes alongside the potatoes. They’ll soak up the flavorful pan juices and add a burst of color to the plate.
If you’re craving a more robust flavor, try adding Kalamata olives and a sprinkle of feta cheese during the last 10 minutes of roasting. The salty, briny kick is a fantastic contrast to the bright lemon and tender chicken.
For a low-carb option, skip the potatoes and roast the chicken with a medley of cruciferous vegetables like broccoli, cauliflower, or Brussels sprouts. They’ll get deliciously caramelized and absorb the savory lemon-garlic marinade.
Feel free to experiment and make this recipe your own. Whether you stick to the classic preparation or add your unique twists, you’ll end up with a dish that’s sure to impress.
PrintGreek Lemon Chicken Recipe
This Greek Lemon Chicken recipe is packed with Mediterranean flavors and perfect for a healthy, quick meal. Enjoy the tangy lemon zest, juicy chicken, and fragrant herbs for a delicious, satisfying dish. Perfect for weeknight dinners or meal prep!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Greek
- Diet: Gluten Free
Ingredients
- 4 boneless, skinless chicken breasts
- ⅓ cup fresh lemon juice
- Zest of 1 lemon
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- Fresh chopped parsley for garnish
- Lemon wedges for serving
Instructions
- In a bowl, combine lemon juice, lemon zest, olive oil, minced garlic, oregano, thyme, salt, and pepper. Mix well.
- Place the chicken breasts in a resealable bag or dish, and pour the marinade over the chicken. Seal the bag or cover the dish and marinate for at least 30 minutes or up to 4 hours in the refrigerator.
- Preheat the oven to 400°F (200°C). Remove the chicken from the marinade and place it on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and juices run clear.
- Let the chicken rest for 5 minutes, then slice and serve with fresh parsley and lemon wedges.
Notes
- For extra flavor, marinate the chicken overnight.
- Serve with a side of roasted vegetables or over a bed of rice.
- Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 320
- Sugar: 0g
- Sodium: 480mg
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