greek lemon chicken

Juicy and tender and super easy! This is a delicious Greek lemon chicken roast recipe (kotopoulo lemonato) garnished with extra crispy potatoes!

Greek Lemon Chicken and Potatoes (Kotopoulo Lemonato)

chicken (1.1kg),

garlic

lemons

tsp white wine vinegar

extra virgin olive oil

tsp peppercorns

dry oregano

salt and pepper

feta cheese,

potatoes,

To prepare this Greek lemon chicken recipe, divide the chicken into 8 portions and wash thoroughly. Peel the garlic and rub on the chicken. Place on a large baking tray and season well with salt and pepper.

Cut the potatoes into wedges and place them between the chicken. Pour in some water, enough to cover half the chicken and add the lemon juice, the white wine vinegar, the olive oil, the chopped garlic and the peppercorns. Season with salt and pepper and add a good pinch of oregano. (Tip: sprinkle the potatoes with 1 tsp semolina for crispier results)

Cover with aluminum foil and bake in a preheated oven 180C / 350F for 60-75 minutes in total. 50 minutes into the bake remove the aluminum foil and top the chicken with some feta cheese. Bake for another 15-20 minutes (the remaining time), until your Greek lemon chicken is nicely coloured and crispy on the outside.

This Greek lemon chicken is ideally served with a refreshing Greek feta salad and lots of sourdough bread aside to dig into all the delicious sauce!!

This Greek Chicken Thighs recipe is a simple baked chicken entree for casual cooks who love zesty flavors. Olive oil, oregano, garlic, and charred lemon are how to make simple chicken thighs an exciting weekday staple or date-night dinner.

Greek Lemon Chicken Thighs

Chicken Thighs (Bone-In Skin-on, patted dry)

Extra Virgin Olive Oil

Oregano

Garlic Powder

Sea Salt

Pepper

lemons (cut in half crosswise)

Parsley

Toss CHICKEN THIGHS in a mixing bowl with OLIVE OIL, OREGANO, GARLIC POWDER, SALT, and PEPPER. If time permits, allow chicken to rest 20 minutes at room temperature.

Place LEMON HALVES on a small baking sheet with drizzle of OLIVE OIL and sprinkle of OREGANO. Set aside.

Prep chicken and lemons

Lay LEMON SLICES on a baking sheet in 6 beds (2 slices each).

Place seasoned CHICKEN THIGHS on lemon beds and brush excess seasoned oil over the skin.

Bake 35 minutes, or until a meat thermometer registers 165° F next to the bone.

(optional) Switch oven to HIGH broil and place thighs 8&quot; under broiler until skin is crispy. Remove and set aside to rest.

Place seasoned lemon halves 4&quot; under broiler until charred and tender (about 3 minutes).

Serve chicken thighs warm with charred lemons and PARSLEY garnish.

To store, allow chicken to cool completely. Refrigerate up to 5 days in an airtight container.

To bake, preheat oven to 400°F.

This Greek Lemon Chicken is absolutely delicious and it marinates all day while you’re at work and then roasts in about an hour for an amazing low-carb dinner.

Marinate-All-Day Greek Lemon Chicken

chicken,

olive oil,

lemon

lemon juice (see notes)

T Greek seasoning, see note below

Salt and pepper

I usually tie the chicken with string, but...

I usually tie the chicken with string, but you don’t have to.

Zest the skin of the lemon and then...

Zest the skin of the lemon and then squeeze the juice. If you don't have a lemon zester (affiliate link), any type of microplane grater (affiliate link) or even a fine cheese grater will work.

Mix marinade ingredients in measuring cup.

Put chicken in large Ziploc bag, pour marinade...

Put chicken in large Ziploc bag, pour marinade over, then zip bag shut and mix well, until chicken is well coated. Put in fridge and let chicken marinate all day while you’re at work.

After work, preheat oven to 450F/220C, drain marinade...

After work, preheat oven to 450F/220C, drain marinade off and put chicken in glass or heavy metal roasting pan, breast side down. (I like to use a pan with a rack in it so the hot air circulates under the chicken, but any roasting pan or baking dish will work.)

Roast about 25 minutes, then turn breast side...

Roast about 25 minutes, then turn breast side up and baste with pan juices.

Lower heat to 350 and roast about another...

Lower heat to 350 and roast about another 35-45 minutes, or until top is browned and Instant-Read Meat Thermometer (affiliate link) reads about 170. It takes about an hour and 15 minutes for a 5 pound chicken.

Let rest 10 minutes before carving.

Easy Greek Lemon Chicken is made with just a handful of ingredients in a cast iron skillet along with roasted lemon wedges that make an easy pan sauce.

Easy Greek Lemon Chicken

chicken

olive oil

Kosher salt

black pepper

oregano

red pepper

thyme

lemons (one

Preheat your oven to 375 degrees.

Add the chicken thighs, olive oil, garlic, salt, pepper, oregano, crushed red pepper, thyme, lemon juice and zest in a large bowl together and combine well.

Place the chicken thighs in your cast iron skillet skin side up.

Toss the lemon wedges in the leftover marinade and add to the skillet in between the chicken pieces.

Roast for 35-40 minutes or until browned and crispy.

https://content.jwplatform.com/videos/anJSmHVK.mp4

This recipe for Greek lemon chicken is chicken breasts marinated in olive oil, lemon, herbs and garlic, then grilled to perfection.

Greek Lemon Chicken

chicken breasts

lemon juice

honey

salt

parsley (chopped)

lemon wedges, parsley sprigs

In a large resealable bag or mixing bowl, combine the olive oil, lemon zest, lemon juice, honey, garlic, oregano, salt and pepper. Seal the bag and shake to mix all of the ingredients together, or whisk the ingredients together in a bowl.

Add the chicken to the bag or bowl and marinate in the refrigerator for at least 30 minutes or up to 8 hours.

Heat a grill or grill pan over medium high heat. Add the chicken and cook for 7-8 minutes per side or until cooked through. Cook time may vary depending on the thickness of your chicken breasts.

Let the chicken rest for 5 minutes, then sprinkle with parsley. Serve with lemon wedges and parsley sprigs for garnish if desired.

Whole Lemon Chicken

lemon (sliced)

onion (quartered)

jalapeno (optional)

yogurt (plain)

salt (to taste

oregano (to taste

Cut each chicken thigh in half and cut those halves in half. Place it in a bowl and set aside.

To a food processor (or blender), add the chopped onion, whole garlic, and cut jalapeno. If using a food processor, pulse it until finely diced.

Open the food processor and add in the yogurt, sliced lemon, and the spices.

Blend until you have a smooth and creamy marinade. Be careful not to over-blend as the lemon can become bitter.

Pour the marinade over the chicken thighs and let it sit covered in the fridge for at least one hour.

Once the chicken is tender, take each piece and thread it onto the metal skewers.

Get the BBQ hot and ready, place the skewers on the grill making sure to check on them every few minutes. I like to flip mine every 5 minutes on each side until the chicken is fully cooked or reaches an internal temperature of 165F (75C).

Serve over rice, on pita, with tzatziki, vegetables, or a nice salad! Enjoy!

I couldn’t get the marinade creamy.as I wasn’t sure how long to blend due to warning not to blend too long  
But it was still delicious on the grill. 
I am learning to cook more as I am retired but my wife still works.  Having trouble making sauces creamy.

https://www.youtube.com/watch?v=E1pBApL_6Ww

✨You can find the full printable recipe with tips and directions on my website which is linked here:

🌐 https://themodernnonna.com/whole-lemon-chicken/

Introducing the whole lemon grilled chicken dish of the summer. 🍗 A zesty marinade comes together in seconds in a food processor, and superstar ingredients like yogurt and lemon, yield incredibly tender, succulent chicken. This recipe is inspired by the souvlaki(small pieces of grilled, skewered meat) I grew up eating during my childhood in Greece. 🇬🇷 Go ahead and double this recipe; everyone will want second helpings, and leftovers are fantastic. ⭐️

INGREDIENTS
chicken thighs
whole lemon
small onion
garlic cloves
jalapeno
yogurt
salt
oregano

✨Full recipe linked in my BIO + on my stories after the recipe is posted. You can also come to www.themodernnonna.com and type "WHOLE LEMON CHICKEN" in the smart search bar and it pops right up! It takes 1 minute to find the recipe as I have made it very simple. Thank you for supporting me.

⚠️I do not authorize other food accounts to download and use my videos for their own channels without written consent.

#lemonchicken #chickenrecipe #chickenskewers #recipeshorts

🍋 Juicy & Flavorful Whole #LemonChicken Skewers✨Easy Summer BBQ Recipe 🙌🏼 #bbqrecipe #chickenrecipe

This lemon chicken is the best dinner with juicy, tender, and golden chicken thighs coated in a delicious lemon-herb Greek marinade. Watch how I make it and serve it up in the video below!

chicken thighs

garlic gloves (minced)

Dijon mustard

Mix marinade

Make the marinade: In a small bowl, stir together the oil, lemon juice, garlic, oregano, thyme, mustard, salt, and pepper.

Marinate chicken

Marinate the chicken: Add the chicken thighs to a large bowl and pour the marinade on top. Marinate for 1 to 2 hours (and up to 8 hours) in the fridge.

Pat dry

Transfer to baking dish: Preheat the oven to 350°F (180°C). Place the chicken in a baking dish and pour the remaining marinade on top.

Bake

Bake the chicken: Bake for 40 to 45 minutes, until the chicken is fully cooked and registers 175°F (80°C) on an instant-read thermometer. Optionally, you can baste the chicken a few times while it cooks. And for extra crispy skin, turn on the top oven broiler in the last 2 to 3 minutes. If you&#39;re serving this dish up for a dinner party, you can garnish it with lemon slices if you&#39;d like.

Sooo good!! This will definitely be added to our weekly meals!!

Turned out great! I used boneless chicken thighs and grilled them after marinating. If grilling, I recommend draining the marinade and maybe reducing it to make a sauce.

Made this last week and had some leftover for another meal - delicious - looking forward to making again!

Mhhh soo good! I just tried it today. I let the chicken marinade in the fridge for 24 hours. Then I baked it in the air fryer instead the oven and it was perfect! Perfect for days where I don’t want to spend a lot of time in the kitchen. Greetings from Germany

This was delicious.  And, when I warmed up the left-overs it was great again!  Thanks!!

https://www.youtube.com/watch?v=Y3YEtkKbmuI

This lemon chicken recipe is all about juicy, tender, and golden-baked chicken thighs coated with the best lemon-herb Greek marinade. It's quick to prep, easy to cook, and the results are fantastic!

If there is one chicken recipe I could live off of, it's this Greek lemon chicken. I'm a sucker for skin-on chicken thighs given how naturally juicy and flavorful they are. Plus, I love how it's virtually impossible to overcook chicken thighs in the oven. But this bright and herby lemon chicken marinade is what makes this dish so satisfying.

????  Printable Greek Lemon Chicken Recipe: https://downshiftology.com/recipes/greek-lemon-chicken/

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► TIMESTAMPS:
00:00 Intro
00:33 Make the lemon vinaigrette dressing and marinate the chicken
01:45 Place the chicken thighs in a casserole dish and bake in the oven
02:39 Make the lemon herb rice from my cookbook! 
04:13 Make the air fryer green beans from my website 
04:48 Remove the chicken from the oven and plate it up
05:52 Taste test

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#lemonchicken #chickenrecipes #chickenthighrecipes

GREEK LEMON CHICKEN is a must-make, super easy dinner recipe!

Bursting with Mediterranean flavor, Greek Lemon Chicken and Potatoes is a super easy one pan chicken dish you&#39;ll want to make again and again!

Greek Lemon Chicken and Potatoes

(120 milliliters) lemon juice

Greek dried oregano

fine sea salt

chicken thighs (overlapping skin trimmed)

potatoes

lemon (optional, for garnish)

Blend the marinade ingredients until smooth.  Place the chicken along with all of the marinade in a sealable bag and refrigerated for 2 hours.

Preheat oven to 425°F and set rack to the middle level.

Add the potatoes to a baking dish and pour half of the used marinade on top of them.  With your hands, thoroughly coat the potatoes with the marinade. Spread the potatoes out into an even layer.

Place the chicken thighs on the top of the potatoes, skin side up.

Drizzle the remaining marinade onto the chicken.  Bake the chicken for 10 minutes, then turn the heat down to 375°F and continue to bake for another 45-55 minutes or until the chicken reaches at least 185°F internal temp when checked with a thermometer.  Note: If the potatoes are still a bit hard, simply remove the chicken pieces to a plate and tent with foil.  Raise the oven temp to 425°F and return the potatoes back to the oven and cook until tender and brown.

Let the chicken sit lightly tented for 10-15 minutes before serving so that the chicken and potatoes will reabsorb the juices. Serve with garnish of fresh oregano and lemon wedges.  Enjoy!

Made this yesterday for my partner and sister.  WOW, they loved it!! Another one of your recipes that will be added to my rotation! (There are about five of them!) I love your easy, no-nonsense, flavorful content! And, thank you for helping this amateur cook up my food game!

All my best to the family!

Very, very enjoyable. Smelled divine while baking. Wonderful flavour for a recipe so easy to pull together. All I had was skinless/boneless thighs and still, I don’t think it detracted from anything as they were gorgeous from the marinade baking onto them. I simply did as James suggested and removed the thighs when cooked, and returned the potatoes to the oven to finish cooking. Served with sauteed veggies on the side. Beautiful dinner.

Made this tonight for our dinner and also to take to a friend recovering from a hospital stay. Absolutely delicious. I followed the instructions except I parboiled the potatoes. Simple chicken thighs and potatoes; how can it be this good!?!? But it was. Thank you, again!
So enjoy your recipes!

I tried this recipe last night. It was so delicious. I’m not a fan of chicken thighs but this recipe has changed my mind.  The chicken was so tender and yes, it fell right off the bone.  The flavors were fantastic. Love your videos.  Love your recipes.  Thanks for another winner winner chicken dinner!!!

Hi Jim and Tara, made this and my family loved it so much. I just rebought all the ingredients to make it again this week. Thank you for your recipes and please keep them coming. Can't wait for the cookbook!

It was good but the chicken turned out.dry which never happens with thighsas a rule.
I liked the flavor. The potatoes were good.
Probably won't make again.

Excellent and easy. I really loved it. The combination of flavors in the marinade highlighted the chicken and potatoes. The lemon rules!

Wonderful true Greek recipe!
My fiance is Greek and his family are all still in Greece. Here's a few tweaks if you'd like. Absolutely no disrespect to James!
Always use fresh lemons &amp; zest. Usually just oregano but of course you can use both!
If you don't like mustard feel free to leave it out. It's made both ways. Yukon golds are the best for this as James said. You can leave skin on or off the potatoes but cut into equal sized wedges. 
The way I was taught to bake it you can remove the chicken skin for a healthier version but it's normally left on.
While you are marinating, cook your wedge potatoes in low boiling water till just fork tender, drain,dry. Arrange chicken first then potatoes in-between.  As James said you can use two pans if you need. Preheat 400. Cover your 9x13 pan first with brown baking paper then foil. Bake 45 minutes covered. Uncover and bake until chicken is done. Last, broil on high to crisp potatoes and  chicken 5-10 minutes. The chicken will fall off the bone tender. 🍋🥔🧄💛

Greek Lemon Chicken &amp; Potatoes combines tender chicken and crispy potatoes with zesty lemon, garlic, and oregano. A deliciously tangy Mediterranean-inspired dish that's perfect for dinner!

Greek Lemon Chicken &amp; Potatoes

Chicken thighs (bone-in, skin-on): 6 pieces

Olive oil: 3 tablespoons

large,

cloves,

oregano: 1 tablespoon

Black pepper: ½ teaspoon

parsley (optional): A handful, chopped

Preheat Your Equipment

Preheat your oven to 400°F (200°C) and place a roasting pan inside to warm up.

Combine Ingredients

In a bowl, whisk together the olive oil, lemon juice and zest, minced garlic, oregano, salt, and black pepper.

Prepare Your Cooking Vessel

Remove the preheated roasting pan from the oven. Add a little olive oil to the bottom of the pan to prevent sticking.

Assemble the Dish

Arrange the chicken thighs in the roasting pan, skin side up. Scatter the potatoes around the chicken.

Cook to Perfection

Drizzle the lemon marinade over the chicken and potatoes. Roast in the oven for 45–50 minutes, or until the chicken is golden and cooked through, and the potatoes are tender and crispy.

Finishing Touches

Once cooked, remove from the oven and let rest for 5 minutes. Garnish with fresh parsley if desired.

Serve and Enjoy

Serve your Greek Lemon Chicken &amp; Potatoes hot, with a side of fresh vegetables or a Greek salad.

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