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Full of bold, fresh Mediterranean flavors, these Greek Lemon Chicken Thighs are a delicious, easy chicken recipe. Juicy, bone-in chicken thighs are marinated with olive oil, garlic, Dijon mustard, oregano, and plenty of lemon, then baked until golden and tender. This is an easy weeknight dinner that feels special enough for guests, and it pairs beautifully with rice, potatoes, or a crisp Greek salad.
Table of Contents
- A Flavorful Mediterranean Chicken Recipe
- Ingredients for Greek Lemon Chicken Thighs
- How to Make Greek Lemon Chicken Thighs
- Recipe Tips
- Alternate Cooking Methods
- What to Serve with Greek Lemon Chicken
- Storage and Reheating Lemon Chicken Thighs
- Frequently Asked Questions for Greek Lemon Chicken
- Greek Lemon Chicken Thighs Recipe
A Flavorful Mediterranean Chicken Recipe
Greek-inspired recipes are always a favorite in my home because they’re so full of bright, fresh flavors.
These delicious chicken thighs pair well with many side dishes like my Slow Cooker Herb Potatoes, or Mediterranean Chickpea Salad.
Why You’ll Love This Easy Chicken Dinner
- Easy prep with just 10 minutes of hands-on time.
- Juicy, flavorful chicken every time thanks to the marinade.
- A simple recipe that works for both busy weeknights and entertaining.
- Naturally gluten-free and packed with Mediterranean flavor.
The marinade for these lemon chicken thighs is so simple, and does all the work. You just whisk everything together, let the chicken soak up the flavors, then bake.
The combination of garlic, thyme, oregano, Dijon, and lemon gives the chicken that signature Greek flavor that is so delicious!
Ingredients for Greek Lemon Chicken Thighs
For exact amounts, see the recipe card below.
- Extra Virgin Olive Oil
- Salt
- Black Pepper
- Dried Thyme Leaves
- Garlic
- Dried Oregano
- Dijon Mustard
- Fresh Lemons (juice and zest)
- Bone-In Chicken Thighs
- Fresh Lemon Slices (optional)
- Fresh Chopped Parsley
Ingredient Variations
- Boneless Chicken Thighs – Use boneless, skinless thighs. Reduce baking time to about 30 minutes, checking for 165°F.
- Chicken Breasts – Works with bone-in or boneless breasts. Bake at 350°F for 25–30 minutes, until 165°F. Cook time may vary. Overnight marinating helps keep them juicy.
- Chicken Tenders – A quick-cooking option. Bake at 350°F for 18–22 minutes, checking for 165°F.
- Add Vegetables – Bake with potatoes, zucchini, baby carrots, or bell peppers for a one-pan meal.
- Spicy Twist – Add 1–2 teaspoons of red pepper flakes for a little heat.
- Herb Swap – Try rosemary, basil, or dill in place of oregano for a different Mediterranean flavor.
How to Make Greek Lemon Chicken Thighs
- Marinate the Chicken – Pat chicken thighs dry and place them in a gallon-size zip-top bag. In a small bowl, whisk together olive oil, salt, pepper, thyme, garlic, oregano, Dijon mustard, lemon juice, and zest.
- Pour marinade over the chicken, seal the baggie, and massage to coat. Refrigerate for at least 2 hours, or overnight for maximum flavor.
- Prepare to Bake – Preheat oven to 350°F. Lightly spray a 13×9 baking dish. Transfer chicken to the dish, pouring any leftover marinade on top.
- Bake – Add lemon slices on top if using, sprinkle with parsley, and bake uncovered for 40–50 minutes, or until chicken reaches an internal temperature of 175°F.
- Serve – Garnish with more parsley and lemon slices if desired.
Recipe Tips
- Marinating time: The longer you marinate, the better the flavor. Overnight is ideal.
- Don’t skip the zest: It adds a bright citrus punch that makes this dish shine.
- Check doneness: An instant-read thermometer ensures perfectly cooked chicken every time.
- Meal prep friendly: Bake a batch and enjoy leftovers in wraps, salads, or grain bowls.
Alternate Cooking Methods
- Grilled Greek Lemon Chicken – Grill marinated chicken thighs over medium heat for 6–8 minutes per side until 175°F. This adds a smoky charred flavor.
- Slow Cooker Greek Lemon Chicken – Place marinated chicken in the slow cooker. Cook on Low for 6–7 hours or High for 3–4 hours. For crispy skin, broil briefly before serving.
- Air Fryer Option – Cook marinated thighs in the air fryer at 375°F for 22–25 minutes, flipping halfway through, until cooked to 175°F.
What to Serve with Greek Lemon Chicken
This recipe is versatile and pairs well with Mediterranean-inspired sides such as:
- Onions with olive oil and herbs
- Warm pita bread and tzatziki
- Rice pilaf or couscous
- A fresh cucumber salad
- Roasted or grilled vegetables
Storage and Reheating Lemon Chicken Thighs
- Refrigerator: Store leftover Greek Lemon Chicken Thighs in an airtight container for up to 3 days.
- Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Bake at 325°F or warm in a skillet until heated through.
Frequently Asked Questions for Greek Lemon Chicken
Yes. Boneless chicken breasts or tenders both work well. Bake breasts for 25–30 minutes and tenders for 18–22 minutes at 350°F, until they reach 165°F. Marinating overnight helps keep lean cuts moist.
At least 2 hours is recommended, but overnight is best for maximum flavor. Even 30 minutes will add brightness if you’re short on time.
Yes. You can marinate the chicken the night before and keep it in the fridge until baking. Leftovers also store well in the fridge for up to 3 days and reheat beautifully.
Definitely. Grill over medium heat for 6–8 minutes per side until 175°F, or air fry at 375°F for 22–25 minutes, flipping halfway through. Times will vary for thickness and cuts used.
More Chicken Dinner Recipes
Greek Sheet Pan Chicken Dinner
Slow Cooker Coq Au Vin
Air Fryer Chicken Parmesan
Easy Baked Salsa Chicken
Slow Cooker Honey Garlic Chicken
If you make this flavorful Marinated Greek Chicken with Lemon recipe, let me know! Just leave a comment with a star rating below. I’d love to hear from you!
Greek Lemon Chicken Thighs
Equipment
Ingredients
- 8 Bone-in Chicken Thighs (about 3 pounds)
Marinade
- ¼ cup Extra Virgin Olive Oil
- 2 teaspoons Salt
- 1 teaspoon Black Pepper
- 1 ½ teaspoons Dried Thyme Leaves (not ground)
- 6 cloves Garlic, pressed
- 2 Tablespoons Dried Oregano
- 2 Tablespoons Dijon Mustard
- 2 Fresh Lemons (zested and juiced)
- Extra Lemon Slices, optional
- ¼ cup Fresh Chopped Parsley
Garnishes
- Fresh Lemon Slices
- Chopped Fresh Parsley
Instructions
Prep
- Pat the chicken thighs dry using a paper towel and add to a gallon size zip-closure baggie. Set aside.
Make the Marinade
- In a small bowl, whisk together the olive oil, salt, pepper, thyme, garlic, oregano, Dijon, lemon juice, and lemon zest.
- Pour the marinade into the baggie over the chicken.
- Close the baggie and massage it with your hands to coat all of the chicken thighs with the marinade. Place in the refrigerator to marinate for at least 2 hours (if time allows, overnight is even better).
Prepare to Bake
- Spray a 13”x9” baking dish with cooking spray.
- Take the chicken out of the fridge and transfer it to the prepared baking dish. Drizzle any marinade left in the baggie over the chicken.
- Heat oven to 350°F.
- If using, place some fresh lemon slices on and around the chicken thighs.
- Sprinkle the chopped fresh parsley over the chicken.
Bake
- Bake for 40-50 minutes, or until the internal temperature of the thickest part of the chicken reads 175°F.
Notes
Storage
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Bake at 325°F or warm in a skillet until heated through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can this Greek Lemon Chicken Thighs recipe work in an Instant Pot?
I haven’t tried it in the IP yet, but I think it could work with some chicken broth added to bring the pot to pressure. Seasonings may need to be increased to account for the marinade being watered down with the broth.
Quick question – can you use oneless chicken breasts or chicken tenders. How would the baking time differ? We aren’t fond of chicken thighs.
Boneless chicken breasts or tenders both work well. Bake breasts for 25–30 minutes (time may vary for thickness and if bone-in or not) and tenders for 18–22 minutes at 350°F, until they reach 165°F. Marinating overnight helps keep lean cuts moist.