Dinner

Baked Greek Lemon Chicken Recipe

Name: Baked Greek Lemon Chicken Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 2 h 50 min
Cuisine: Greek
Ingredients: 8 boneless, skinless chicken thighs; Juice of 2 lemons; ¼ 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

BySimon Carel January 20, 2026January 20, 2026

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Introduction

This Baked Greek Lemon Chicken is a flavorful and easy dish perfect for weeknight dinners or casual gatherings. Tender chicken thighs soak up a bright, herbaceous marinade that fills your kitchen with mouthwatering aromas. It’s a simple recipe that delivers big on taste.

A clear rectangular glass baking dish is filled with 15 pieces of raw chicken thighs, spread out in three rows. Each piece is pale pink with a shiny, oily texture and is covered with small black pepper specks and bits of garlic. The chicken pieces sit in a thick pool of golden-yellow oil at the bottom of the dish. The dish is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 boneless, skinless chicken thighs
Juice of 2 lemons
¼ 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

Step 1: Place the chicken thighs in a large bowl or a resealable plastic bag.
Step 2: In a small bowl, whisk together lemon juice, olive oil, minced garlic, Dijon mustard, oregano, thyme, dill, paprika, salt, and black pepper until well combined.
Step 3: Pour the marinade over the chicken, making sure each piece is coated. Cover the bowl or seal the bag, then refrigerate for 2 to 6 hours to marinate.
Step 4: When ready to bake, preheat the oven to 350°F (175°C).
Step 5: Arrange the marinated chicken in a large baking dish and pour any remaining marinade over the top.
Step 6: Bake for 40 minutes, or until the chicken reaches an internal temperature of 165-175°F (74-79°C).
Step 7: For a golden finish, broil the chicken for the last 2 to 3 minutes, watching closely to avoid burning.

Tips & Variations

Use bone-in chicken thighs for juicier meat and a richer flavor.
Add sliced red onions and olives to the baking dish for extra Mediterranean flair.
Swap fresh herbs like oregano and thyme if you have them on hand for a brighter flavor.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. This chicken also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A glass baking dish filled with fourteen pieces of raw chicken thighs, arranged closely in three rows. The chicken pieces have a pale pink color with a light coating of yellow oil and small bits of minced garlic. They are sprinkled evenly with black pepper and herbs, creating a speckled dark texture across the surface. The dish rests on a white marbled texture that adds a soft contrast to the vivid colors of the chicken and oil. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used though they may cook faster and can dry out more easily. Reduce the baking time and watch the internal temperature closely to avoid overcooking.

Do I have to marinate the chicken for 6 hours?

Marinating for at least 2 hours is sufficient to infuse flavor, but longer marinating up to 6 hours will deepen the taste and tenderize the chicken further.