Ingredients
- 4 chicken thighs, skin-on and bone-in
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice (about 1 lemon)
- 1 tablespoon lemon zest
- 3 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1/2 cup chicken broth
- 1/4 cup Kalamata olives, pitted and halved (optional)
- Fresh parsley, chopped, for garnish
If you’re out of oregano, don’t worry—basil or rosemary can step in as aromatic substitutes. Similarly, if chicken thighs aren’t your preference, chicken breasts can be used, though they may need a slightly shorter cooking time to prevent drying out.
Instructions
- Preheat your oven to 400°F (200°C). This high temperature ensures a crispy, golden skin while keeping the meat juicy.
- In a large bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper.
- Add the chicken thighs to the bowl, tossing them to coat thoroughly. Let them marinate for at least 15 minutes, or longer if time allows.
- Place the marinated chicken in a baking dish, skin side up. Pour the remaining marinade over the chicken and add the chicken broth to the dish.
- Bake in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy. Halfway through, baste the chicken with the pan juices to keep it moist.
- If using, scatter the Kalamata olives over the chicken during the last 10 minutes of baking. The olives add a delightful briny contrast to the lemon and herbs.
- Remove from the oven and let it rest for a few minutes. Garnish with fresh parsley before serving.
As my abuela always said, “Cooking is about patience and care.” Trust the process, and your Baked Greek Lemon Chicken will be a dish to remember.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International