Greek Lemon Chicken
Juicy chicken infused with lemon and herbs, coated in seasoned flour, then baked to perfection—ideal for Mediterranean flavor lovers and family dinners alike.
Ingredients
Instructions
- Combine garlic powder, salt, oregano, black pepper, lemon juice, and water in a large bowl to make marinade. Add chicken pieces and cover.
- Chill in the refrigerator for at least 8 hours to marinate.
- Remove chicken from marinade, reserving the marinade for later use.
- Place flour in a plastic bag. Add chicken and shake to coat evenly.
- Heat oil in a large skillet over medium heat.
- Add coated chicken to the skillet and brown on all sides.
- Drain the chicken on paper towels to remove excess oil.
- Arrange the chicken in a 12 x 8 x 2-inch baking dish.
- Pour the reserved marinade over the chicken.
- Cover with foil and bake at 350°F (175°C) for 50 minutes.
Tips & Substitutions
For extra flavor, consider adding a pinch of crushed red pepper flakes to the marinade for a slight kick. If you don't have fresh lemon juice, bottled lemon juice works, but fresh is always best. You can substitute chicken thighs for the breast pieces for a juicier result. This recipe is similar to Mediterranean recipes that highlight bright flavors and simple preparation.
Serving Suggestions
Serve the Greek Lemon Chicken alongside a fresh Greek salad or roasted vegetables for a complete meal. It pairs beautifully with Spiced Rice With Almonds for a hearty side. For a refreshing touch, consider a dollop of tzatziki sauce on the side, which complements the lemony chicken perfectly.
Storage & Reheating
Store leftover Greek Lemon Chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a baking dish, cover it with foil, and warm it in a preheated oven at 350°F (175°C) until heated through, about 20 minutes. This helps retain moisture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Greek Lemon Chicken contains roughly 348 calories, with 15g protein, 70g carbohydrates, and 2g fat. It is an excellent source of protein (30% of the Daily Value), iron (30% of the Daily Value), and dietary fiber (23% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1928mg per serving (84% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use bone-in chicken pieces instead of skinned chicken?
Yes, bone-in chicken pieces can be used for added flavor and juiciness. Just ensure to adjust the cooking time, as they may take longer to cook through. Use a meat thermometer to check that the internal temperature reaches 165°F (74°C).
How do I know when the chicken is done baking?
The chicken is done when it reaches an internal temperature of 165°F (74°C) and is no longer pink in the center. If you don't have a meat thermometer, you can cut into a piece to check for doneness; the juices should run clear.
Can I make this recipe in advance?
Absolutely! You can marinate the chicken a day ahead and store it in the refrigerator. Just remember to bake it on the day you plan to serve it, ensuring the best texture and flavor. This makes it a convenient option for meal prep.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).