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Zesty, herby, juicy goodness that makes your whole kitchen smell like a vacation in the Mediterranean.
So here’s the thing: I love a meal that feels like you put in more effort than you actually did. And this chicken? This is that meal.
I’ve been making some version of this since the early 2000s when I went through what I lovingly call my “lemon everything” phase. Lemon cake, lemon pasta, lemon in my iced tea (still love that, by the way). But this dish stuck around the longest. It’s the one I come back to when I want something bright and comforting, without having to fuss over a dozen pans or fancy steps.
It’s one of those “toss it all in a bag and forget it for a few hours” kind of deals, and when it comes out of the oven? Juicy, golden, a little tangy, and just herby enough to taste like you know what you’re doing. My husband calls it “fancy chicken.” I just call it Tuesday night dinner.
Why You’ll Keep This Recipe on Repeat
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One bowl. One pan. No mountains of dishes, promise.
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Loaded with lemony flavor that actually sticks to the chicken.
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Marinates while you go live your life. Errands? Nap? It’s doing its thing in the fridge.
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Tastes amazing with basically anything — rice, potatoes, salad, pita, straight out of the dish with a fork (ask me how I know).
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Great for guests but easy enough for a Tuesday.
What You’ll Need (Nothing Weird, Promise)
Here’s what’s going into the bowl — just pantry stuff, plus a couple lemons and some chicken thighs. And honestly, if you don’t have all the herbs? It’ll still be delicious.
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8 boneless, skinless chicken thighs – You could use breasts, but thighs stay juicier and soak up the flavor better.
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Juice of 2 lemons – Fresh is best here. Bottled lemon juice just doesn’t have the same vibe.
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¼ cup olive oil – Use the good stuff if you’ve got it, but don’t overthink it.
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4 cloves garlic, minced – More if you’re feeling bold.
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3 teaspoons Dijon mustard – Adds a little sharpness and richness.
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3 teaspoons oregano – This gives it that classic Greek flavor.
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2 teaspoons thyme – Earthy and grounding.
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1 teaspoon dill – Optional, but lovely. Think tzatziki vibes.
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1 teaspoon paprika – For color and just a hint of warmth.
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2–3 teaspoons salt – I go closer to 2½, but taste your marinade if you’re unsure.
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1 teaspoon black pepper – Fresh cracked if you’ve got it.
Let’s Make Some Magic
Step 1: Make the marinade
In a little bowl or measuring cup, whisk together the lemon juice, olive oil, garlic, Dijon, and all those lovely herbs and spices. It should smell like you’re standing in a Greek grandma’s kitchen. (Or what I imagine that would smell like, anyway.)
Step 2: Let the chicken soak
Place your chicken thighs in a big bowl or a zip-top bag — I usually go with the bag for easy cleanup. Pour that marinade right over the chicken. Seal it up or cover the bowl, and stick it in the fridge for at least 2 hours, or up to 6 if you’ve got the time.
Now go do literally anything else while the flavors do all the work.
Step 3: Bake it up
When you’re ready to cook, preheat the oven to 350ºF. Pour everything — chicken, marinade, all the herby goodness — into a big baking dish. No need to pat it dry or wipe anything off. We want that flavor in there.
Slide it into the oven and bake for about 40 minutes, or until the chicken is fully cooked (you’re looking for an internal temp of 165–175ºF). If you’ve got a meat thermometer, now’s its time to shine.
Bonus tip: Broil for the last 2–3 minutes if you want that golden, just-slightly-crisp top. Totally optional, but so good.
What to Serve It With (or… Eat It With a Fork at the Counter)
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Rice or couscous – the juices from the pan are just begging to be soaked up.
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Roasted potatoes – classic and hearty.
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Greek salad – crunchy, cool, and the perfect contrast.
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Toasted pita and tzatziki – if you want to pretend you’re eating on a sun-drenched patio somewhere near the sea.
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Cold leftovers – weirdly delicious straight from the fridge the next day.
Make-Ahead & Leftovers (You’ll Want Extras)
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To prep ahead: Marinate the chicken in the morning and bake it that night. Or even marinate the night before — it only gets better.
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To store: Leftovers keep beautifully in the fridge for up to 4 days. Reheat gently or eat cold — it’s still full of flavor.
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To freeze: You can freeze it cooked or raw with the marinade. Just defrost overnight in the fridge before baking.
Before You Go…
If you try this recipe and it makes you feel just a little like you’re on a Greek island — or if it simply turns a tired Tuesday into something a little more delicious — please tell me.
I love hearing how a recipe fits into your day, or if you added a twist, or if someone at your table took a second helping (or thirds — no shame).
Leave a comment, send a message, or tag me in your dinner photos — especially if there’s a big ol’ glass of red wine on the side.
Baked Greek Lemon Chicken
Ingredients
- 8 boneless, skinless chicken thighs
- 2 lemons, juiced
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 3 teaspoons Dijon mustard
- 3 teaspoons oregano
- 2 teaspoons thyme
- 1 teaspoon dill
- 1 teaspoon paprika
- 2-3 teaspoons salt
- 1 teaspoon black pepper
Instructions
- Place chicken thighs in a large bowl or zip-top bag.
- In a separate bowl, whisk together lemon juice, olive oil, garlic, mustard, herbs, salt, and pepper until fully blended.
- Pour marinade over the chicken, cover or seal, and refrigerate for 2 to 6 hours.
- Preheat oven to 350°F. Arrange chicken in a baking dish and pour marinade on top.
- Bake for 40 minutes or until internal temp reaches 165-175°F. Broil for 2-3 minutes for a browned finish.
Notes