Description
This Baked Greek Lemon Chicken features tender boneless, skinless chicken thighs marinated in a flavorful blend of lemon juice, olive oil, garlic, and classic Greek herbs and spices. Baked to perfection, this dish is juicy, aromatic, and perfect for a healthy family meal or entertaining guests.
Ingredients
Scale
Chicken and Marinade
- 8 boneless, skinless chicken thighs
- Juice of 2 lemons
- ¼ 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 the Chicken: Place the chicken thighs in a large bowl or ziplock bag. In a separate bowl, whisk together lemon juice, olive oil, minced garlic, Dijon mustard, dried oregano, thyme, dill, paprika, salt, and black pepper. Pour this marinade over the chicken, making sure each piece is well coated. Cover the bowl or seal the bag and refrigerate for 2 to 6 hours to allow the flavors to infuse.
- Preheat the Oven and Prepare the Chicken: Preheat your oven to 350°F (175°C). Arrange the marinated chicken thighs in a single layer in a baking dish, then pour the remaining marinade over the chicken to keep it moist and flavorful during baking.
- Bake the Chicken: Place the baking dish in the oven and bake for 40 minutes or until the internal temperature of the chicken reaches between 165°F and 175°F, ensuring it is fully cooked and juicy. For a beautiful golden finish, switch the oven to broil and broil the chicken for an additional 2 to 3 minutes.
Notes
- Marinating the chicken for at least 2 hours enhances the flavor and tenderness.
- Use a meat thermometer to ensure the chicken is cooked through but remains juicy.
- For extra crispy skin, you can broil a bit longer but watch carefully to prevent burning.
- This recipe works well with chicken breasts if you prefer white meat; adjust baking time accordingly.
- Serve with Greek salad, potatoes, or rice to complete the meal.
