Description
This Baked Greek Lemon Chicken is a flavorful and easy recipe that’s perfect for a weeknight meal. Tender chicken thighs are marinated in a zesty lemon and herb mixture, then baked to perfection in the oven.
Ingredients
Units
Scale
- 8 boneless, skinless chicken thighs
- Juice of 2 lemons
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 3 teaspoons Dijon mustard
- 3 teaspoons dried oregano
- 2 teaspoons dried thyme
- 1 teaspoon dried dill
- 1 teaspoon paprika
- 2–3 teaspoons salt
- 1 teaspoon black pepper
Instructions
- Marinate Chicken: Place chicken thighs in a large bowl or ziplock bag. In a separate bowl, whisk together lemon juice, olive oil, garlic, Dijon mustard, oregano, thyme, dill, paprika, salt, and pepper. Pour the marinade over the chicken, ensuring it’s well coated. Cover or seal the bag and refrigerate for 2-6 hours.
- Bake: Preheat oven to 350°F (175°C). Arrange the marinated chicken in a single layer in a baking dish. Pour the marinade over the chicken.
- Bake: Bake for 40 minutes, or until the internal temperature of the chicken reaches 165-175°F. For extra color, broil for the last 2-3 minutes of cooking time.
Notes
- Chicken: You can also use bone-in, skin-on chicken thighs, but adjust the cooking time accordingly.
- Marinade: For a stronger flavor, marinate the chicken for a longer time.
- Serving Suggestions: Serve with rice, roasted vegetables, or a Greek salad.
- Storage: Store leftover chicken in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 250kcal
- Sugar: 1g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg
