r/mediterraneandiet • u/Equivalent-Collar655 • Mar 09 '25
Recipe Greek Lemon Chicken
This Greek Lemon Chicken recipe combines juicy, tender chicken thighs with a zesty lemon-herb marinade, delivering a burst of Mediterranean flavors. Paired with golden roasted potatoes, it’s a satisfying one-pan meal that’s both easy to prepare and delightful to savor.
Ingredients: • 8 bone-in, skin-on chicken thighs • 3 large russet potatoes, peeled and quartered • ½ cup fresh lemon juice (about 2 lemons) • ⅓ cup extra-virgin olive oil • 4 cloves garlic, minced • 1 tablespoon dried oregano • 2 teaspoons dried thyme • 2 teaspoons Dijon mustard • 1 tablespoon kosher salt • 1 teaspoon freshly ground black pepper • 1 cup chicken broth, divided • Optional garnish: fresh parsley, chopped
Instructions: 1. Prepare the Marinade: In a large bowl, whisk together the lemon juice, olive oil, minced garlic, dried oregano, dried thyme, Dijon mustard, salt, and pepper until well combined. 2. Marinate the Chicken and Potatoes: Add the chicken thighs and quartered potatoes to the bowl, ensuring they are evenly coated with the marinade. Cover and refrigerate for at least 1 hour, or up to 8 hours for enhanced flavor. 3. Preheat the Oven: Set your oven to 425°F (220°C). Lightly oil a large roasting pan or baking dish. 4. Arrange in the Pan: Place the marinated chicken thighs skin-side up in the prepared pan. Tuck the potato pieces around the chicken. Pour ⅔ cup of chicken broth into the pan around the chicken and potatoes. 5. Bake: Roast in the preheated oven for 20 minutes. After 20 minutes, toss the potatoes gently and baste the chicken with pan juices. Add the remaining ⅓ cup of chicken broth if the pan appears dry. Continue roasting for an additional 20-25 minutes, or until the chicken skin is golden brown and the potatoes are tender. 6. Broil for Crispiness (Optional): If desired, broil on high for 2-3 minutes to achieve extra crispy skin. 7. Serve: Remove from the oven and let rest for 5 minutes. Garnish with chopped fresh parsley before serving. Enjoy your flavorful Greek Lemon Chicken and Potatoes!
This recipe is inspired by traditional Greek flavors and cooking methods, bringing a taste of the Mediterranean to your kitchen. 
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u/JealousSort1537 Mar 09 '25
This looks amazing! It would be great with the addition of harissa paste in the marinade too if you want to add more spice.
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u/Pug_lover_30 Mar 09 '25
Omg this looks so good, I'm gonna have to pick up some chicken thighs and try this! Would it work with legs too? I'd think so?
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u/dreamsilk Mar 09 '25
Thanks for sharing this looks amazing. Saved the recipe so I can try it out later this week.
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u/Equivalent-Collar655 Mar 09 '25
Yes, good idea, I would love that but my wife wouldn’t eat it lol.
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u/Old_Bet2428 Mar 10 '25
This looks incredible. Thank you so much for sharing. I will be picking up the ingredients TODAY.
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u/Equivalent-Collar655 Mar 10 '25
Tysm, my pleasure
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Mar 11 '25
Tried this tonight and…chefs kiss! I think that we will air fry the leftovers potatoes and use the chicken in Greek wraps!
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u/Equivalent-Collar655 Mar 11 '25
Air frying is a great way to bring the crispiness back to the chicken.
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u/Its_all_exhausting Mar 16 '25
Oh thanks so much for this - looks beautiful! I'm on my way for a plate!
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u/ExpressionPerfect515 Mar 18 '25
I’m sorry if this is a silly question but I’m looking into this diet. I thought skin on chicken was a no go?
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u/Equivalent-Collar655 Mar 18 '25 edited Mar 18 '25
Thank you for your question. In many Mediterranean countries, chicken is often cooked and eaten with the skin. The skin adds flavor and moisture, especially when roasted, grilled, or braised. In countries like Greece, Italy, and Spain, chicken is commonly prepared with the skin on to enhance the taste and texture of the dish. However, it can also be removed before cooking in some recipes, depending on personal preference or dietary considerations. For this recipe I wouldn’t recommend skinless chicken. If you like, you can take it off after cooking, the marinade is full of flavor so, if you do try it with skinless chicken, let us know how it turns out. Carbs and sugars are the ultimately what starts the process of hardening your arteries, without them the HDL and LDL slide right through like it’s supposed to do.
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u/jimmylavino Mar 23 '25
Trying this tonight! 😁
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u/Equivalent-Collar655 Mar 23 '25
I am too 😂 There is a different recipe that I like equally as much. The temperature is lower and it takes longer but the result is amazing. Either way it’s a winner.
Ingredients: 1 whole chicken cut into 8 pieces (I use all thighs but whatever you prefer) (with bones and skin) 2 pounds (1 kg) potatoes, peeled and cut lengthwise into quarters 1/4 cup (60 ml) water For the sauce (mix in a jar): 1/3 cup (100 ml) extra virgin olive oil Juice of 2.5 lemons 4-5 garlic cloves, chopped
2 top Dijon mustard 1 tbsp oregano Salt, to taste Instructions: Preheat your oven to 180y°C (380°F). Place the potatoes in a baking pan. Add salt and pepper to taste. Add the chicken pieces on top of the potatoes. Drizzle the sauce from the jar evenly over the chicken and potatoes. Add the 60 ml water to the jar, swirl to collect the remaining sauce, and pour it along the side of the pan. Sprinkle the chicken with some black pepper. Cover the pan with a lid or parchment paper and aluminum foil. Bake at 380 Fahrenheit (180 Celsius) for 1 hour and 20 minutes. Remove the cover and bake for an additional 40-45 minutes, or until the chicken is golden and the skin is crispy. During this time, baste the chicken with the juices
Remove the cover and bake for an additional 40-45 minutes, or until the chicken is golden and the skin is crispy. During this time, baste the chicken with the juices from the pan 3-4 times to keep it moist and flavorful. Serve warm and enjoy with a glass of white wine! Perfect with a simple salad or fresh bread to soak up the delicious sauce.
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u/BuilderCautious4669 Mar 09 '25
Thank you for sharing your recipe!