Description
This Greek Chicken with Lemon and Herbs is an easy and flavorful one-pan dish that combines simple ingredients to create a Mediterranean escape on your plate. The tangy lemon juice, aromatic herbs, and juicy chicken make for a satisfying meal perfect for busy weeknights or special occasions.
Ingredients
Scale
- 3 Tbsp. extra-virgin olive oil, divided (use high-quality for authentic Mediterranean flavor)
- 2 Tbsp. fresh lemon juice (approximately 1 medium lemon)
- 3 cloves garlic, minced (or 1Ā½ teaspoons garlic powder in a pinch)
- 1 tsp. dried oregano (Greek oregano if available)
- 1 lb. chicken thighs, bone-in or boneless (thighs stay juicier, but breasts work too)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Ā½ lb. asparagus, ends removed
- 1 zucchini, sliced into half moons
- 1 lemon, sliced into rounds
Instructions
- In a small bowl, whisk together 2 tablespoons olive oil, 2 tablespoons lemon juice, minced garlic, dried oregano, Ā½ teaspoon salt, and Ā¼ teaspoon black pepper.
- Place chicken thighs in a large shallow dish or zip-top bag. Pour the marinade over chicken, making sure each piece is well coated. Let marinate for at least 15 minutes at room temperature or up to 8 hours refrigerated.
- Preheat oven to 425Ā°F (220Ā°C). Remove chicken from marinade, reserving any excess marinade for later.
- Heat the remaining 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Place chicken skin-side down and sear for 4-5 minutes until golden brown.
- Flip chicken and add the prepared asparagus, zucchini, and lemon slices around the chicken. Drizzle vegetables with any remaining marinade and season with a pinch of salt and pepper.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until chicken reaches an internal temperature of 165Ā°F (74Ā°C) and vegetables are tender.
- Switch the oven to broil for the final 2-3 minutes to crisp up the chicken skin and caramelize the lemon slices. Watch carefully to prevent burning.
Notes
- Pat chicken dry with paper towels before marinating to ensure a crispier exterior when cooking.
- Room temperature chicken cooks more evenly; allow it to sit out for 15-20 minutes before cooking.
- Refrigerate leftovers in an airtight container for up to 3 days. Warm gently in a 325Ā°F oven for about 10 minutes to avoid drying out the chicken.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1
- Calories: 320
- Sugar: N/A
- Sodium: 310
- Fat: 22
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 5
- Fiber: 2
- Protein: 28
- Cholesterol: N/A
Keywords: greek chicken recipe, lemon and herbs chicken, one-pan mediterranean chicken, gluten-free dinner, easy chicken recipe