A Taste of the Mediterranean
A weeknight dinner that tastes like a vacation
Greek Lemon Chicken
Serves: 4 | Prep Time: 15 minutes | Cook Time: 45 minutes
Ingredients:
- 4 bone-in, skin-on chicken thighs (or breasts)
- 3 tablespoons olive oil
- Juice of 2 lemons
- Zest of 1 lemon
- 4 garlic cloves, minced
- 1 tablespoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 teaspoon Dijon mustard (optional, for extra depth)
- ½ cup chicken broth
- Fresh parsley and lemon slices for garnish
Instructions:
- Preheat oven to 400°F.
- In a small bowl, whisk together the olive oil, lemon juice, zest, garlic, oregano, salt, pepper, paprika, and Dijon mustard.
- Place the chicken in a baking dish or cast-iron skillet. Pour the marinade over the top, coating well. Let sit for 10–15 minutes (or marinate up to 2 hours for more flavor).
- Pour the chicken broth into the pan around the chicken (not over it).
- Roast uncovered for 40–45 minutes, or until golden and cooked through (internal temp should reach 165°F).
- Spoon some of the pan juices over the chicken before serving, and garnish with fresh parsley and lemon slices.
Serve it with:
Roasted potatoes, a cucumber-tomato feta salad, and warm pita bread for a full Mediterranean moment!
Opa!