Greek Lemon Herb Chicken (Printable version)

Juicy chicken marinated in lemon, garlic, and herbs, baked for a vibrant and healthy main dish.

# Ingredient List:

→ 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

11 - Lemon wedges
12 - Extra chopped parsley

# How-To Steps:

01 - In a large bowl or resealable bag, mix olive oil, lemon juice, lemon zest, minced garlic, oregano, parsley, thyme, salt, and pepper until well blended.
02 - Add chicken breasts to the marinade and coat thoroughly. Cover and refrigerate for at least 1 hour, ideally up to 4 hours for optimal flavor.
03 - Set the oven temperature to 400°F (200°C).
04 - Place marinated chicken breasts in a single layer within a baking dish. Pour remaining marinade over the chicken.
05 - Bake for 25 to 30 minutes until the internal temperature reaches 165°F (74°C) and the chicken is fully cooked.
06 - Remove the chicken from the oven, let rest for 5 minutes, then slice. Garnish with lemon wedges and extra parsley if desired before serving.

# Expert Advice:

01 -
  • The marinade does all the heavy lifting, infusing every bite with vibrant Mediterranean flavor while you go about your day.
  • It tastes like something from a seaside taverna but uses ingredients you probably already have in your kitchen.
  • Leftovers actually get better overnight, making lunch the next day something to look forward to instead of an afterthought.
02 -
  • Do not skip the marinating time, I once tried to rush it with just 20 minutes and the chicken was fine but forgettable, patience here is what makes it memorable.
  • If your chicken breasts are wildly different sizes, the smaller ones will dry out before the large ones finish, so take a minute to even them out with a meat mallet.
  • Use a meat thermometer instead of guessing, overcooked chicken is the enemy of juiciness and this recipe deserves better.
03 -
  • Zest the lemon before juicing it, trying to zest a juiced lemon is a slippery, frustrating mess I have made more than once.
  • If the marinade seems too thick, add a teaspoon of water to help it spread evenly, you want every inch of chicken coated.
  • For a deeper flavor, marinate overnight, the chicken will be almost impossibly tender and the garlic will mellow into sweetness.
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