Greek Lemon Chicken (Printable Version)
Juicy chicken thighs infused with lemon-garlic marinade, baked with tangy feta and Kalamata olives.
# Ingredients Required:
→ Greek Chicken Marinade
01 -
60 ml freshly squeezed lemon juice
02 -
60 ml extra virgin olive oil
03 -
4 cloves garlic, minced
04 -
30 g plain yogurt
05 -
2 teaspoons dried oregano
06 -
1 teaspoon salt
07 -
1/4 teaspoon ground black pepper
→ Chicken and Vegetables
08 -
8 bone-in, skin-on chicken thighs
09 -
Salt, for seasoning
10 -
115 g Feta cheese, cut into small cubes
11 -
120 g cherry tomatoes
12 -
120 g Kalamata olives
13 -
Lemon slices, for garnish (optional)
# Guide to Cooking:
01 -
Combine lemon juice, olive oil, minced garlic, yogurt, dried oregano, 1 teaspoon salt, and ground black pepper in a zip-top bag or non-reactive bowl.
02 -
Lightly season chicken thighs with salt. Add chicken to marinade and toss to coat evenly. Refrigerate for 15 minutes up to 8 hours.
03 -
Heat oven to 190°C. Arrange chicken skin-side up in a baking dish or oven-safe skillet. Pour marinade over chicken.
04 -
Bake chicken for 20 minutes uncovered.
05 -
Remove dish from oven. Evenly distribute Feta cubes, cherry tomatoes, and Kalamata olives on and between chicken pieces.
06 -
Return dish to oven and bake for 20 to 25 minutes until chicken is fully cooked and golden, reaching an internal temperature of 74°C. Optionally baste 1-2 times during baking.
07 -
For extra crispy skin, broil chicken 2-3 minutes, watching carefully to avoid burning. Remove from oven, garnish with lemon slices if desired, and serve immediately.
# Extra Suggestions:
01 -
Use dairy-free yogurt alternative to make the marinade suitable for lactose intolerance.
02 -
Basting during baking helps maintain moisture and enhances flavor.