Description
This Baked Greek Lemon Chicken recipe features succulent, boneless chicken thighs marinated in a zesty blend of lemon juice, garlic, Dijon mustard, and classic Greek herbs like oregano, thyme, and dill. The marinade infuses the chicken with vibrant Mediterranean flavors that bake to juicy perfection, making it a simple yet flavorful main dish perfect for weeknight dinners or entertaining guests.
Ingredients
Scale
Chicken
- 8 boneless, skinless chicken thighs
Marinade
- 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 Chicken: Place the chicken thighs in a large bowl or a ziplock bag. In a separate bowl, combine the lemon juice, olive oil, minced garlic, Dijon mustard, oregano, thyme, dill, paprika, salt, and black pepper. Whisk the ingredients until fully blended. Pour the marinade over the chicken, making sure each piece is well coated. Cover the bowl or seal the bag, then refrigerate for 2 to 6 hours to allow the flavors to penetrate the meat.
- Preheat Oven and Prepare Dish: When ready to cook, preheat your oven to 350°F (175°C). Arrange the marinated chicken thighs in a single layer in a baking dish. Pour any remaining marinade evenly over the chicken to keep it moist during baking.
- Bake Chicken: Bake the chicken in the preheated oven for about 40 minutes or until the internal temperature reaches between 165°F and 175°F, ensuring the chicken is fully cooked and juicy.
- Broil for Color (Optional): For an appealing golden color and slightly crisp edges, turn on the broiler and broil the chicken for 2 to 3 minutes at the end of cooking. Watch carefully to avoid burning.
- Serve: Remove the chicken from the oven and let it rest for a few minutes before serving. This helps retain juices and enhances flavor. Serve warm, paired with your favorite sides such as roasted vegetables or a fresh Greek salad.
Notes
- Marinating the chicken for at least 2 hours enhances the flavor and tenderness.
- Baking at 350°F ensures even cooking without drying out the chicken.
- Use a meat thermometer to confirm the chicken reaches 165°F internally for safe consumption.
- Broiling briefly adds a nice color and crispy texture but requires close attention.
- This recipe can be doubled or halved based on serving needs.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
