Greek Lemon Herb Chicken (Print View)

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

# Components:

→ 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 (optional)

11 - Lemon wedges
12 - Extra chopped parsley

# Directions:

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 even coating. Cover and refrigerate for a minimum of 1 hour, up to 4 hours for enhanced flavor.
03 - Set oven temperature to 400°F (200°C).
04 - Place marinated chicken breasts in a single layer within a baking dish. Pour remaining marinade evenly over the chicken.
05 - Bake for 25 to 30 minutes until the chicken is fully cooked and internal temperature reaches 165°F (74°C).
06 - Allow chicken to rest for 5 minutes after baking, then slice and garnish with lemon wedges and additional parsley, if desired.

# Expert Advice:

01 -
  • The marinade does all the work, so you can walk away and let the flavors deepen while you do other things.
  • It tastes like you spent hours on it, but the actual hands on time is barely fifteen minutes.
  • Leftovers taste even better the next day tucked into pita with cucumbers and a drizzle of tahini.
02 -
  • Do not skip the resting step, I learned this the hard way when I sliced into chicken straight from the oven and watched all the moisture pool on the cutting board.
  • If your chicken breasts are uneven in size, either pound them flat or cut the thicker ones in half so everything finishes at the same time.
03 -
  • Always zest your lemon before you juice it, it's nearly impossible to zest a juiced lemon and you'll end up frustrated.
  • If you're short on time, even 30 minutes of marinating will give you good flavor, but the longer it sits, the more the garlic and herbs work their way in.
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