Save The first time I made this chicken, my kitchen filled with the most incredible lemon and garlic aroma. My roommate walked in and immediately asked what restaurant I had ordered from. We both laughed when I told her it was just chicken marinating in the fridge. That night we ate it straight from the baking dish, standing over the counter because we were too impatient to set the table.
Last summer, I made this for a small dinner party when the heat index was over ninety degrees. I had prepped everything in the morning and just popped it in the oven before guests arrived. Something about the bright herbs and lemon made the evening feel lighter, more refreshing, like we were dining on a Greek island instead of my cramped apartment balcony.
Ingredients
- 4 boneless skinless chicken breasts: This cut cooks evenly and absorbs the marinade beautifully, though bone-in thighs work if you prefer darker meat
- Extra-virgin olive oil: The foundation of the marinade, use the good stuff here since the flavor really shines through
- Fresh lemon juice and zest: Both are essential for that characteristic Greek brightness, the zest especially packs concentrated citrus oils
- 3 cloves garlic: Minced fresh garlic mellows slightly during marinating but still delivers that aromatic punch
- Fresh oregano and parsley: These herbs are nonnegotiable for authenticity, though dried oregano works in a pinch
- Dried thyme: Adds an earthy undertone that complements the brighter herbs
- Salt and black pepper: Simple seasonings that let the other flavors take center stage
Instructions
- Make the Marinade:
- Whisk together the olive oil, lemon juice, lemon zest, garlic, oregano, parsley, thyme, salt, and pepper in a large bowl until well combined. The mixture should smell vibrant and slightly thick.
- Marinate the Chicken:
- Add the chicken to the bowl or transfer everything to a resealable bag, turning to coat each piece thoroughly. Refrigerate for at least 1 hour, though 4 hours is even better.
- Heat Things Up:
- Preheat your oven to 200°C (400°F) while you let the chicken sit at room temperature for about 15 minutes.
- Arrange and Bake:
- Place the chicken in a single layer in a baking dish and pour any remaining marinade over the top. Bake for 25 to 30 minutes until cooked through, checking that the internal temperature reaches 74°C (165°F).
- Rest and Serve:
- Let the chicken rest for 5 minutes before slicing, which locks in the juices. Garnish with lemon wedges and extra parsley if you want it to look as good as it tastes.
Save This recipe has become my go-to when life feels overwhelming and I need something nourishing without the fuss. My sister now makes it every Sunday for meal prep, and her teenage son actually requests it, which might be the highest endorsement I can offer.
Choosing the Right Chicken
I have learned that chicken breasts vary wildly in size, so try to buy pieces that are similar thickness for even cooking. If yours are particularly thick, give them a gentle pound between parchment paper until they are more uniform. It is a small step that prevents dry edges and underdone centers.
Marinating Times
Four hours is my sweet spot for marinating, but I have done as little as thirty minutes in a pinch. The texture changes noticeably with longer marinating, becoming more tender and infused with flavor. Overnight is too long though, the acid starts breaking down the meat too much.
Serving Ideas
This chicken carries a whole meal when paired with simple sides. I love it alongside roasted potatoes tossed with the same herbs, or over a bed of orzo with some feta crumbled on top. Leftovers, if you have them, make incredible wraps the next day.
- A crisp Greek salad with cucumber and tomatoes balances the rich chicken perfectly
- Warm pita bread for scooping up extra juices is never a bad idea
- Cold leftovers sliced thin over greens make the best desk lunch
Save This is one of those recipes that taught me cooking does not need to be complicated to be memorable.
Recipe FAQs
- → How long should I marinate the chicken?
For best flavor, marinate the chicken for at least 1 hour and up to 4 hours in the refrigerator.
- → Can I use chicken thighs instead of breasts?
Yes, bone-in chicken thighs can be used; bake them for 35 to 40 minutes for optimal juiciness.
- → What is the ideal oven temperature for baking?
Preheat your oven to 200°C (400°F) and bake until the internal temperature reaches 74°C (165°F).
- → Are any allergens present in this dish?
This dish contains no major allergens such as milk, eggs, fish, shellfish, nuts, peanuts, wheat, or soy.
- → What sides complement this chicken?
Serve alongside Greek salad, roasted potatoes, or warm pita bread to enhance the Mediterranean flavors.