Pin it The first time I made this Greek lemon herb chicken, my tiny apartment smelled like a seaside taverna in Santorini. My roommate kept wandering into the kitchen, asking if it was done yet, drawn in by the lemon and garlic wafting through every room. We ended up eating it straight from the baking dish, standing over the counter because we could not wait another second for plating.
I once made this for a dinner party when I forgot to buy half the ingredients for my planned fancy dish. This chicken saved the evening, and now my friends request it every time they come over, even when I promise to make something more complicated.
Ingredients
- 4 boneless skinless chicken breasts: These stay tender and soak up every bit of the bright lemony marinade
- 60 ml extra-virgin olive oil: Do not use the cheap stuff here, the flavor really comes through
- 2 tablespoons fresh lemon juice: Bottled juice works but fresh makes such a difference you will taste it immediately
- 1 tablespoon lemon zest: This little addition packs a huge punch of citrus essence
- 3 cloves garlic minced: Fresh garlic, never the pre-minced stuff in jars
- 1 tablespoon fresh oregano chopped: Dried works in a pinch but fresh oregano makes it taste authentic
- 1 tablespoon fresh parsley chopped: Adds brightness and makes everything look pretty
- 1 teaspoon dried thyme: Dried thyme actually works better here than fresh for that earthy background note
- 1 teaspoon salt: Essential for bringing out all the flavors
- 1/2 teaspoon freshly ground black pepper: Grind it right before you use it
Instructions
- Whisk together the marinade:
- In a large bowl or a resealable bag, combine the olive oil, lemon juice, lemon zest, garlic, oregano, parsley, thyme, salt, and pepper. Mix it until it looks emulsified and fragrant.
- Marinate the chicken:
- Add the chicken breasts and turn them until every bit is coated. Cover and stick it in the fridge for at least an hour, but honestly, let it go longer if you have time.
- Heat the oven:
- Preheat to 200°C or 400°F and position a rack in the middle.
- Arrange for baking:
- Lay the chicken in a single layer in a baking dish and pour every drop of remaining marinade over the top.
- Bake to golden perfection:
- Cook for 25 to 30 minutes until the chicken is cooked through and reaches 74°C or 165°F internally.
- Rest before serving:
- Let it sit for 5 minutes so the juices redistribute, then slice and garnish with lemon wedges and extra parsley.
Pin it This chicken became my go-to for new moms and sick friends because it feels nourishing but still special enough to show you care. One batch in the oven fills the whole house with warmth.
Marinade Magic
The longer the chicken sits in that lemon and oil mixture, the more flavorful it becomes. I have marinated it overnight before, and the difference was incredible, the lemon had permeated every fiber without making it mushy.
Serving Ideas
Serve this alongside a crisp Greek salad with feta and kalamata olives, or pile it onto warm pita bread with tzatziki. Roasted potatoes tossed in the same lemon and herbs tie everything together beautifully.
Make It Ahead
You can prep the marinade and chicken the night before, then just pop it in the oven when you get home. It has saved me on countless busy weeknights.
- Double the recipe and freeze the marinated raw chicken for future meals
- Slice leftover chicken over salads for lunch the next day
- Use extra marinade to brush onto vegetables roasting alongside the chicken
Pin it Every time I make this chicken, I am transported back to that first tiny apartment, the way good food has a way of holding onto memories. Hope it becomes a staple in your kitchen too.
Recipe FAQs
- → How long should the chicken marinate?
Marinate the chicken for at least 1 hour, but allowing 3 to 4 hours enhances the flavor and tenderness.
- → Can I use other cuts of chicken?
Yes, bone-in chicken thighs can be used for extra juiciness, but adjust baking time to 35–40 minutes.
- → What temperature should I bake the chicken at?
Preheat the oven to 200°C (400°F) and bake until the chicken reaches an internal temperature of 74°C (165°F).
- → What herbs are best for this dish?
Fresh oregano, parsley, and dried thyme create the signature Mediterranean flavor in this dish.
- → How can I serve this dish?
Serve with lemon wedges and extra chopped parsley, alongside Greek salad, roasted potatoes, or warm pita bread.