Easy Greek Lemon Chicken

Easy Greek Lemon Chicken is made with just a handful of ingredients in a cast iron skillet along with roasted lemon wedges that make an easy pan sauce.

Easy Greek Lemon Chicken is made with just a handful of ingredients in a cast iron skillet along with roasted lemon wedges that make an easy pan sauce.

Hi everyone! I’m Sabrina from Dinner, then Dessert and this is my first time posting for Alyssa. I’m pretty excited to be a part of the contributor team here at The Recipe Critic since I’ve been a fan of the blog for years! I’ve been blogging for almost two years and have been a private chef for almost eight years, so life is pretty much all food, all the time!

Todays recipe for Easy Greek Lemon Chicken is a quick and healthy meal you’re going to want to make all the time because it takes just a few spices, some garlic, lemon and olive oil and it makes the most delicious chicken with roasted lemon wedges that make the most delicious sauce!

Easy Greek Lemon Chicken is made with just a handful of ingredients in a cast iron skillet along with roasted lemon wedges that make an easy pan sauce.

Looking for crispy skinned roasted chicken with tons of flavor? This Easy Greek Lemon Chicken is a delicious mix of olive oil, garlic, lemon and spices roasted together. The pan juices on the bottom are mixed with the roasted lemon wedges for the most amazing sauce you’ll want to spoon over everything you ever eat!

Easy Greek Lemon Chicken is made with just a handful of ingredients in a cast iron skillet along with roasted lemon wedges that make an easy pan sauce.

 The marinade itself couldn’t be any easier to make. The secret flavor you’ll crave comes from the lemon wedges that roast along side the chicken. The flavor of roasted lemon is deep and complex. Mixed with pan juices and olive oil it makes a delicious sauce you’ll spoon over the chicken and any side dishes you’re serving.

Plus, it looks almost as beautiful going into the oven as it does coming out!

Easy Greek Lemon Chicken is made with just a handful of ingredients in a cast iron skillet along with roasted lemon wedges that make an easy pan sauce.

Easy Greek Lemon Chicken is made with just a handful of ingredients in a cast iron skillet along with roasted lemon wedges that make an easy pan sauce.

Easy Greek Lemon Chicken

4.77 from 13 votes
Prep Time 5 minutes
Cook Time 40 minutes
Servings 5
Easy Greek Lemon Chicken is made with just a handful of ingredients in a cast iron skillet along with roasted lemon wedges that make an easy pan sauce.

Ingredients

  • 5 chicken thighs bone in and skin on
  • 1/4 cup olive oil
  • 3 garlic cloves minced
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper
  • 1/2 teaspoon dried thyme
  • 2 lemons one cut into wedges and one juiced and zested

Instructions

  1. Preheat your oven to 375 degrees.
  2. Add the chicken thighs, olive oil, garlic, salt, pepper, oregano, crushed red pepper, thyme, lemon juice and zest in a large bowl together and combine well.
  3. Place the chicken thighs in your cast iron skillet skin side up.
  4. Toss the lemon wedges in the leftover marinade and add to the skillet in between the chicken pieces.
  5. Roast for 35-40 minutes or until browned and crispy.
Nutrition Facts
Easy Greek Lemon Chicken
Amount Per Serving
Calories 359 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 7g35%
Cholesterol 111mg37%
Sodium 323mg13%
Potassium 298mg9%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 1g1%
Protein 19g38%
Vitamin A 120IU2%
Vitamin C 23.4mg28%
Calcium 24mg2%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Love this Easy Greek Lemon Chicken? You’ll love these popular chicken recipes from Dinner, then Dessert!

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Sabrina Snyder

Dinner, then Dessert is a collection of recipes I’ve created from 8 years of cooking for clients as a private chef, for family (including babies and now a toddler) and friends. As a private chef I cook for client’s everyday meals as well as dinner parties and cooking classes. The blog is a mix of sinful treats and easy meals everyone will enjoy with a short and manageable list of ingredients.

Read More Posts by Sabrina

Visit Sabrina's Website

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Categories
Chicken

Comments

Leave a reply
  1. You say “leftover” marinade. Is there a step left out with regard to how long the chicken was suppose to be in the bowl?

    1. You are welcome to leaving the chicken in the marinade for a few hours to over night if you prefer to add that extra flavoring. If you are short on time the chicken can be coated with the marinade and cooked right after. Hope that helps explain things a little better! Thanks for following along with me! XOXO

  2. 5 stars
    Decided to try this recipe tonight and was super happy with how the chicken turned out! Totally love the jam packed flavors from the marinade. I used a casserole dish and doubled this recipe for a family dinner. Paired the chicken with Greek salad, pita bread and tzatziki sauce and it was a hit ! Thanks for sharing !

  3. This was fabulous. My local grocery sadly didn’t have bone in, skin on thighs so I used boneless and skinless.
    I threw everything into a cast iron skillet and put it straight on to a hot grill. About halfway through cooking I took the chicken out of the pan and seared it on the grill and put it back into the pan. Then I turned off the grill and let the chicken braise at a lower heat. It came out very tender and full of flavor. I loved that there was virtually no prep time.
    It was delicious and didn’t heat up my kitchen. I will be adding this to the weekly menu rotation this summer. Thank you!

  4. Can bone-in chicken breasts be used in this recipe instead of thighs? What sort of adjustments would be needed? Also, if the pieces are somewhat crowded in the pan, is that OK?
    The recipe looks amazing & I can’t wait to try it.

  5. 5 stars
    Super delicious! And… bonus… super easy! We visited Greece a couple of years ago, and this recipe helped us relive the wonderful meals we enjoyed there. Thanks Sabrina!

  6. 5 stars
    I always bone & trim theighs, (picky ?) I used limes because yellow lemons are rare here in Mazatlan, Mexico. A welcome change from the usual theigh, Mushroom soup, sour cream, over noodles. Thank you so very much for sharing this delicious receipe, – – a new standby !

  7. I would like to try your recipes but I can’t find the nutritional information. If you could include them with the recipes I think more people who are health conscious would use and share you recipes.

    1. I am in the process of adding nutritional facts to each of my recipes at this time. In the meantime you are welcome to use myfitnesspal.com for any questions you may have.

  8. 5 stars
    I made this last Spring as a alternative for folks at my Passover Seder table that did not want brisket. It was a HUGE success. I made Greek-Style Lemon Roasted Potatoes with it.

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