Greek Lemon Herb Chicken (Print version)

Juicy chicken marinated in lemon, garlic, and herbs, baked for a flavorful, healthy dinner.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (1.5 lbs)

→ Marinade

02 - 1/4 cup extra-virgin olive oil
03 - 2 tablespoons fresh lemon juice (from about 1 lemon)
04 - 1 tablespoon lemon zest
05 - 3 cloves garlic, minced
06 - 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried oregano)
07 - 1 tablespoon fresh parsley, chopped
08 - 1 teaspoon dried thyme
09 - 1 teaspoon salt
10 - 1/2 teaspoon freshly ground black pepper

→ Garnish

11 - Lemon wedges
12 - Extra chopped parsley

# Directions:

01 - In a large bowl or resealable bag, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, parsley, thyme, salt, and pepper until well combined.
02 - Add chicken breasts to the marinade and toss to coat evenly. Cover and refrigerate for at least 1 hour, preferably up to 4 hours to enhance flavor.
03 - Preheat the oven to 400°F (200°C).
04 - Place marinated chicken breasts in a single layer in a baking dish and pour any leftover marinade over them.
05 - Bake for 25–30 minutes until fully cooked and internal temperature reaches 165°F (74°C).
06 - Remove from oven and let rest for 5 minutes. Slice and serve garnished with lemon wedges and extra parsley if desired.

# Expert Tips:

01 -
  • The marinade does almost all the work, turning basic chicken into something that tastes like it came from a restaurant
  • Leftovers somehow taste even better the next day, if they last that long
02 -
  • Do not skip the lemon zest, it holds all the essential oils that make this dish sing
  • Letting the chicken rest after baking is the difference between juicy and dry meat
03 -
  • Pat the chicken dry before adding it to the marinade so the oil actually sticks
  • Use a glass dish for baking, the acid from lemon can react with metal pans
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