Greek Lemon Herb Chicken (Printable)

Juicy chicken infused with lemon, garlic, and Mediterranean herbs baked to golden perfection.

# What You'll Need:

→ Chicken

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

→ Marinade

02 - 1/4 cup extra-virgin olive oil
03 - 2 tablespoons fresh lemon juice (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 (optional)
12 - Extra chopped parsley (optional)

# How to Make It:

01 - Combine olive oil, lemon juice, lemon zest, minced garlic, oregano, parsley, thyme, salt, and pepper in a large bowl or resealable bag. Mix thoroughly.
02 - Add chicken breasts to the marinade and toss to coat evenly. Cover and refrigerate for 1 to 4 hours to enhance flavor.
03 - Set the oven temperature to 400°F (200°C) to prepare for baking.
04 - Place marinated chicken breasts in a single layer in a baking dish and pour remaining marinade over the top.
05 - Bake in preheated oven for 25 to 30 minutes, or until internal temperature reaches 165°F (74°C) and chicken is fully cooked.
06 - Remove chicken from oven, let rest for 5 minutes. Slice and serve garnished with lemon wedges and additional parsley if desired.

# Expert Tips:

01 -
  • The marinade does double duty, keeping the chicken incredibly tender while infusing every bite with bright Mediterranean flavor
  • It's one of those rare recipes that feels fancy enough for guests but comes together on a busy Tuesday night
  • The leftovers somehow taste even better the next day, if you manage to have any
02 -
  • Don't skip the lemon zest, it's where most of the lemon's essential oils live and provides an aromatic punch juice alone can't match
  • Letting the chicken rest after cooking is non-negotiable, cutting into it immediately releases all those juices you worked so hard to keep inside
  • The marinade is safe to use during cooking since it will be heated through, but discard any leftover raw marinade that hasn't been baked
03 -
  • Pat the chicken dry before adding it to the marinade, this helps the flavors adhere better than if the meat is wet
  • Use a glass or ceramic dish for marinating, metal can sometimes react with the lemon and give off flavors
  • Room temperature chicken cooks more evenly, so take it out of the fridge about 20 minutes before you plan to cook
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