Greek Lemon Herb Chicken (Printable)

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

# 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 (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 (optional)

11 - Lemon wedges
12 - Extra chopped parsley

# 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, ensuring they are well coated. Cover and refrigerate for at least 1 hour, ideally up to 4 hours.
03 - Set oven temperature to 400°F.
04 - Place marinated chicken breasts in a single layer in a baking dish. Pour remaining marinade evenly over the top.
05 - Bake for 25 to 30 minutes, or until internal temperature reaches 165°F and chicken is fully cooked.
06 - Remove from oven and let rest for 5 minutes. Slice and serve garnished with lemon wedges and chopped parsley if desired.

# Expert Advice:

01 -
  • The marinade does double duty, keeping the chicken incredibly tender while infusing every bite with bright Mediterranean flavor
  • Its the kind of effortless dish that makes people think you spent hours planning dinner
02 -
  • I once skipped the lemon zest thinking it would not matter much and the dish lost that distinctive Greek brightness, so do not skip the zest
  • Letting the chicken rest before slicing is nonnegotiable unless you want dry meat
03 -
  • Pat the chicken dry before adding it to the marinade for better adhesion
  • Use a glass bowl for marinating, as metal can sometimes react with the lemon acid
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