Greek Lemon Herb Chicken (Printable)

Juicy chicken marinated in lemon, garlic, and herbs, baked for a flavorful Mediterranean main 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 (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

# Directions:

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 combined.
02 - Add chicken breasts to the marinade and toss to coat evenly. Cover and refrigerate for at least 1 hour, up to 4 hours for optimal flavor.
03 - Set oven temperature to 400°F and allow it to fully preheat.
04 - Arrange the marinated chicken breasts in a single layer within a baking dish. Pour remaining marinade over the chicken.
05 - Bake uncovered for 25 to 30 minutes until internal temperature reaches 165°F and juices run clear.
06 - Remove from oven and let rest for 5 minutes. Slice and garnish with lemon wedges and chopped parsley as desired before serving.

# Expert Advice:

01 -
  • It's embarrassingly simple to throw together but tastes like you actually know what you're doing in the kitchen.
  • The marinade does all the heavy lifting, transforming plain chicken into something that smells absolutely incredible as it bakes.
  • Somehow it's both fancy enough for company and easy enough for a random Tuesday night.
02 -
  • Don't skip the resting period at the end, I learned this the hard way by cutting into chicken straight from the oven and wondering where all the juices went.
  • If your chicken breasts are very thick, gently pound them to an even thickness before marinating so they cook uniformly and nothing gets dried out.
  • The internal temperature of 74°C or 165°F is your golden target, and a meat thermometer removes all the guesswork and anxiety.
03 -
  • Save that marinade if you want to use it as a salad dressing or drizzle, but only if the chicken was marinating for four hours or less at room temperature, otherwise discard it for food safety.
  • Pound your chicken breasts to even thickness before marinating so every piece finishes at the same time without any sad, overcooked edges.
Go Back