by Sabrina Snyder
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!
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!
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
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
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Preheat your oven to 375 degrees.
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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.
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Place the chicken thighs in your cast iron skillet skin side up.
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Toss the lemon wedges in the leftover marinade and add to the skillet in between the chicken pieces.
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Roast for 35-40 minutes or until browned and crispy.
Recipe Video
Nutrition Facts
Serves: 5
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
What an incredible, yet simple dinner idea!
Thanks for sharing! It’s very useful!
Looks really yummy.
Hey girl- this looks so yummy!
Considering none us users, Please specify the units you are using Celius, Fahrenheit etc.
Fahrenheit. Because in celsius it would be 700 degrees Fahrenheit.
Lol right?
Can you use chicken breasts?
Yes, of course! You are always welcome to substitute any meat for my recipes! Let me know how it turns out! XOXO
You say “leftover” marinade. Is there a step left out with regard to how long the chicken was suppose to be in the bowl?
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
Cool, very delicious
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 !
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!
JUst made this for my family. Very easy and very delicious!
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.
Yes, that sounds great! Let me know how it turns out! XOXO
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!
Anxious to try your recipes
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 !
is it okay if it’s not oven bake?
Yes, of course! You can make it your own and on top of the stove too. Enjoy!
Making this dish tonight. Will let you know how it turns out and if it was a hit with the family.
Well my family loved your chicken recipe. I guess I will be making this dish again. Thank you.
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.
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.
Super easy and delicious. We used cut up chicken breast pieces and cast iron skillet on the grill. The chicken cooked quickly, total of ten minutes or less.
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.
lemon chicken is my favorite. and your recipe make chicken more delicious.
I can no longer lift a cast iron skillet. Can I do this in corningware?
Yes, that will work great. Enjoy your chicken!
This was very tasty. I followed the receipe exactly and it was a hit. My only issue was it wasn’t crispy as stated in the receipe, but with the olive oil I figured it probably wouldn’t be. I thought of a few variations but they are not necessary. I want to try it with fresh herbs, a wee bit more crushed red pepper, maybe double and also sprinkle feta on it the last 10 mins of cooking. I will also try it without the skin, just to step up the healthy part of it, not that I want to. Thank you for sharing, it will be a regular on our table!
I cannot make this enough times for my husband – he LOVES this dish! I baste the chicken while it’s cooking which helps crisp up the tops and then finish under the broiler so they get extra brown. Thanks for sharing this one, it’s in my weekly line up now :-).
Made this for lunch with friends today and what a hit!! Followed the recipe exactly except I had 8 thighs (2 for each of us), so I doubled everything else in the recipe. I don’t have a cast iron skillet, so used my large Emeril frying pan (ovenproof) and it worked great! This is a keeper!!
Made this for my neighbor (who doesn’t like anything) and she raved. She couldn’t stop talking about it. I never make chicken for dinner guests but this is fabulous and it can be prepared early in the day and then put together to bake. I bake potatoes and put the sauce over the potatoes when I serve it. YUM!
Love this recipe. I’ve many it so many times and still love it so much. Highly recommend!