Greek Lemon Herb Chicken (Printable)

Juicy chicken marinated in lemon, garlic, and herbs, baked golden for a flavorful Mediterranean dish.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (1.5 lbs)

→ Marinade

02 - 1/4 cup extra-virgin olive oil
03 - 2 tablespoons fresh lemon juice (from 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

# How to Make It:

01 - In a large bowl or resealable bag, combine olive oil, lemon juice, lemon zest, minced garlic, oregano, parsley, thyme, salt, and pepper. Stir or shake well to blend all ingredients.
02 - Add the chicken breasts to the marinade and toss to coat evenly. Cover and refrigerate for at least 1 hour, or up to 4 hours to enhance flavor.
03 - Set the oven to 400°F to prepare for baking.
04 - Place the marinated chicken breasts in a single layer within a baking dish. Pour any remaining marinade over the top.
05 - Bake the chicken for 25 to 30 minutes until the internal temperature reaches 165°F and the meat is fully cooked.
06 - Remove the chicken from the oven and let it rest for 5 minutes. Slice and serve garnished with lemon wedges and additional chopped parsley if desired.

# Expert Tips:

01 -
  • The chicken stays impossibly tender while the marinade creates a golden, flavorful crust that belies how simple it actually is.
  • One bowl, minimal cleanup, and your oven does the heavy lifting while you pour a glass of wine.
  • It tastes like restaurant cooking but takes less time than ordering delivery.
02 -
  • The marinade does real work here, don't skip it or rush it, that hour minimum transforms ordinary chicken into something memorable.
  • Chicken breasts cook faster than thighs, so if you swap to thighs for more forgiving juiciness, add 10 to 15 minutes to your baking time and check the temperature.
  • Cold chicken from the fridge takes a minute to come to room temperature in the hot oven, so if you're in a rush, pull it out 15 minutes early.
03 -
  • If your market has bone-in chicken thighs, buy those instead, they're more forgiving than breasts and stay juicier even if you accidentally overbake by a few minutes.
  • Squeeze fresh lemon wedges over the finished dish right before eating, this bright final note makes the whole thing sing and reminds you why you bothered with the marinade in the first place.
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