Description
Zesty, tender, and bursting with Mediterranean flavor, this Greek Lemon Chicken Bake transforms simple ingredients into a weeknight miracle that tastes like you spent all day in the kitchen.
Ingredients
Scale
- 8 bone-in, skin-on chicken thighs (about 2 lbs/900g)
- 1/4 cup (60ml) extra virgin olive oil
- 3 tablespoons fresh lemon juice (approximately 1–2 lemons)
- 2 tablespoons lemon zest (from about 2 lemons)
- 6 garlic cloves, minced (about 2 tablespoons)
- 2 tablespoons dried oregano
- 1 tablespoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 lbs (680g) baby potatoes, halved
- 1 large red onion, cut into wedges
- 1 red bell pepper, chunked
- 1 yellow bell pepper, chunked
- 1 cup (150g) kalamata olives, pitted
- 8 oz (225g) cherry tomatoes
- 1/2 cup (120ml) chicken broth
- 1/4 cup (15g) fresh parsley, chopped for garnish
- 4 oz (115g) feta cheese, crumbled for serving
Instructions
- In a large bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper.
- Add chicken thighs to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 30 minutes or up to 4 hours.
- Preheat oven to 425°F (220°C). Lightly coat a large baking dish with olive oil.
- Toss potatoes and red onion with a tablespoon of olive oil and a pinch of salt, then spread across the bottom of the baking dish.
- Arrange marinated chicken on top, skin-side up. Pour remaining marinade over everything and add chicken broth to the bottom of the dish.
- Bake for 15 minutes at 425°F (220°C), then reduce heat to 375°F (190°C) and continue baking for 25 minutes.
- Remove dish from oven and add bell peppers, olives, and cherry tomatoes around the chicken. Return to oven for another 20-25 minutes until chicken reaches 165°F (74°C) internal temperature.
- Let rest for 5-10 minutes before serving. Sprinkle with fresh parsley and crumbled feta cheese.