Greek Lemon Herb Chicken (Print Version)

Tender chicken marinated in lemon, garlic, and herbs, baked to juicy perfection with Mediterranean flavors.

# What to Use:

→ 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 (approx. 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

# How to Prepare:

01 - In a large bowl or resealable bag, combine olive oil, lemon juice, lemon zest, minced garlic, oregano, parsley, thyme, salt, and black pepper. Mix thoroughly.
02 - Add chicken breasts to the marinade and coat evenly. Cover and refrigerate for at least 1 hour, ideally up to 4 hours for maximum flavor.
03 - Set oven temperature to 400°F (200°C) to prepare for baking.
04 - Place marinated chicken breasts in a single layer within a baking dish. Pour remaining marinade evenly over the top.
05 - Bake chicken for 25 to 30 minutes, or until internal temperature reaches 165°F (74°C) and juices run clear.
06 - Remove from oven and allow chicken to rest for 5 minutes before slicing. Garnish with lemon wedges and chopped parsley as desired.

# Expert Advice:

01 -
  • It turns ordinary chicken into something bright and deeply flavorful with almost no effort.
  • The marinade does all the work while you go about your day.
  • It tastes like summer in the Mediterranean, even in the middle of winter.
  • Leftovers are somehow even better the next day in a wrap or salad.
02 -
  • Don't skip the marinating time, even an hour makes a noticeable difference in flavor and tenderness.
  • If your chicken breasts are uneven, pound them gently so they cook at the same rate and nothing dries out.
  • Use a meat thermometer to check doneness, it's the only way to be sure without cutting into the meat and losing precious juices.
03 -
  • Always zest your lemon before you juice it, it's much easier and you won't waste any of that fragrant oil.
  • Let the chicken come to room temperature for 15 minutes before baking so it cooks more evenly.
  • If the marinade starts to brown too quickly in the oven, tent the dish loosely with foil halfway through.
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