Greek Lemon Herb Chicken

Name: Greek Lemon Herb Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: greek
Ingredients: 500 g chicken thigh (boneless, skinless, trimmed); 3 tbsp olive oil (extra virgin); 3 tbsp lemon juice (freshly squeezed); 4 pcs garlic (cloves, minced); 2 tsp dried oregano (Greek oregano preferred); 1 tsp dried rosemary (crumbled); 0.5 tsp salt; 1 pinch black pepper powder; 1 pcs lemon (sliced into wedges, for garnish); 2 tbsp fresh parsley (chopped, for garnish)

RATING

4.6/5(185)

TASTE SCORE

8/10

Juicy, tender chicken thighs marinated in a bright blend of lemon, garlic, and oregano, then seared to golden perfection. This Greek taverna classic fills the kitchen with the aroma of the Mediterranean and pairs beautifully with a simple salad and roasted potatoes.

PREP

15m

COOK

25m

SERVES

100 G

335 cal

SERVINGS

METHOD · 5 STEPS

prep · ~5 min
Make the lemon herb marinade.
1.In a large mixing bowl, whisk together 3 tbsp olive oil, 3 tbsp lemon juice, minced garlic, oregano, rosemary, salt, and black pepper until well combined.
2.Pat the chicken thighs dry with paper towels and add them to the marinade.
3.Toss to coat every piece evenly, massaging the marinade into the meat.
TIPPatting the chicken dry helps the marinade cling better and ensures a good sear.
rest · ~15 min
Marinate the chicken.
Cover the bowl and let the chicken marinate at room temperature for 15 minutes. For deeper flavor, refrigerate up to 2 hours.
TIPDon't marinate longer than 2 hours — the lemon juice can start breaking down the meat, making it mushy.
grill · ~12 min
Preheat the grill pan and cook the chicken.
1.Heat 1 tbsp olive oil in a grill pan or cast iron skillet over medium-high heat until shimmering.
2.Place the marinated chicken thighs on the hot pan in a single layer, leaving space between each piece.
3.Sear for 5-6 minutes on the first side until deeply golden and char marks appear.
4.Flip and cook the second side for another 5-6 minutes until the internal temperature reaches 165°F (74°C).
TIPResist the urge to move the chicken around. Let it sit undisturbed for the best sear.
rest · ~5 min
Rest the chicken before serving.
Transfer the cooked chicken to a cutting board and let it rest for 5 minutes. This allows the juices to redistribute.
TIPResting is non-negotiable — cutting too soon loses all the juice and leaves the meat dry.
garnish
Slice, garnish, and serve.
1.Slice the rested chicken thighs against the grain into thick strips.
2.Arrange on a serving platter and drizzle any collected juices from the board over the top.
3.Scatter chopped fresh parsley over the chicken and tuck lemon wedges around the platter.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use a cast iron or grill pan for the best char marks and deep browning.
2
Pat chicken thighs dry before marinating to help the marinade adhere.
3
Do not marinate longer than 2 hours; the lemon juice can break down the meat.
4
Resist moving the chicken while searing — let it sit for a crusty golden exterior.
5
Rest the cooked chicken for 5 minutes before slicing to keep it juicy.
6
Slice against the grain for tender, bite-sized strips.

RECIPE VARIATIONS