Greek Lemon Chicken is a zest of sweetness with a hint of summer all in one pan! This chicken is made with a handful of ingredients and easy-peazy.
Greek food is fresh, bright and has tons of flavor! Try these authentic favorites like this Gyros, Salad and Pasta Salad.
Greek Lemon Chicken
Easy Greek Lemon Chicken is a quick and healthy meal you’re going to want to make all the time! It takes just a few spices, some garlic, lemon and olive oil, that’s it! Greek Chicken is the most delicious chicken, the roasted lemon wedges adds zing and freshness. The lemons also create the most delicious sauce! The roasted lemons combines with the pan juices and olive for a deep complex intense flavor. You are going to love it!
The tender chicken is going to melt in your mouth. The spices and lemons create a flavor and sauce that is amazing spooned over rice, mashed potatoes or roasted vegetables. Your whole family is going to love the taste and you are going to love how easy it is. Perfect for a busy weekday or lazy weekend. Plus, it looks almost as beautiful going into the oven as it does coming out!
Ingredients for Lemon Chicken
Simple, but packed with flavor, you are going to be blown away by how easy and delicious this is. So let’s get cooking.
- Chicken Thighs: Bone in and skin on.
- Olive Oil: Adds incredible flavor and helps the chicken cook.
- Garlic: Freshly minced.
- Salt and Pepper:This is to taste, I used Kosher salt.
- Dried Oregano: A staple in greek cooking.
- Crushed Red Pepper: Adds bit of heat.
- Dried Thyme: Thyme works great with chicken.
- Lemons: You will need 2 lemons, one for cutting up and one for zesting and juicing.
Let’s Make Easy Lemon Chicken!
The marinade itself couldn’t be any easier to make. The secret flavor you’ll crave comes from the lemon wedges that roast along side the chicken. Everything cooks in one pan for easiness and quick clean up.
- Preheat: Preheat oven to 375 degrees.
- Mix: Add the chicken thighs, olive oil, garlic, salt, pepper, organo, crushed red pepper, thyme, lemon juice and zest in a large bowl together and combine well.
- Pan: Place the chicken thighs in your cast iron skillet skin side up.
- Combine: Toss the lemon wedges in the leftover marinade and add to the skillet in between the chicken pieces.
- Cook: Roast for 35-40 minutes or until browned and crispy
Tips and Variations for the Best Chicken
This greek lemon chicken is so easy and forgiving. It is hard to mess up. I love dishes like that. You can’t go wrong with this zesty, bright chicken dinner.
- Chicken: Using chicken thighs with the bone and skin on will create the juiciest and most tender chicken. You can use chicken breasts too. I recommend cutting the breasts so they are even thickness. That way they will cook more evenly. Chicken legs would also work.
- Marinate: You can marinate the chicken for up to 5 hours before cooking it if you would like. It will intensify the flavors that much more.
- Garlic: If you can use fresh garlic you will not regret it. It will give a better flavor.
- Serve it with: Make it a middle eastern night to remember and serve it with Homemade Naan, Hummus, and this yummy Greek Spinach Pasta.
- Store: Keep leftovers in an airtight container for up to 5 days. Reheat in the microwave.
What Makes Greek Food Greek?
Greek food and Mediterranean food share many of the same characteristics, but there is a difference. Even if it is subtle. The base of greek food consists of wheat, olives and wine. It uses vegetables, olive oil, grains, fish, and meat, including pork, poultry, veal and beef, lamb, rabbit, and goat. Other important ingredients include pasta, cheeses, lemon juice, herbs, olives, and yogurt.
It should be noted here that American greek yogurt, is nothing like true greek yogurt. Bread is usually made of wheat and other grains,such as barley. Common dessert ingredients include nuts, honey, fruits, and filo pastries. Greece’s climate is perfect growing for olive and lemon trees, producing two of the most important elements of Greek cooking. Herbs and spices that are popular include garlic, basil, oregano, thyme and mint.
More Chicken Recipes to Love
Spicy Paprika & Lime Chicken Tenderloins
These Spicy Paprika and Lime Grilled Chicken Tenderloins are a great addition to your BBQ repertoire. Take your taste buds to the Caribbean, Mexico or Spain on a little holiday! Can be cooked outdoors or on a stove. Paleo, Whole30, Keto, gluten-free.
Paprika & Lime Grilled Chicken Tenderloins
Whether you’re heating up the BBQ on a warm summer’s day or you need to give your skillet a bit of a workout, this is a fabulous chicken recipe that I know you will love.
My paprika lime chicken tenderloins are tender and juicy. The spices and citrus used in the marinade will take your taste buds on a little holiday to the Caribbean, Mexico or Spain – your pick!
I used chicken tenderloins because I find the meat more tender than the rest of the chicken breast and it’s easier to work with than the chicken thighs. You can use any chicken meat you like, just adjust the cooking time depending on the size of the pieces. This marinade will also work well with turkey, pork, quail, prawns and even beef.
What Are Chicken Tenderloins?
Still confused about what chicken tenderloins are? They are short, thin cuts taken from beneath the breast of the bird. You might find that some grocers will sell thinner slices of breast meat and call it chicken tenderloins or tender. They tend to be softer than chicken breast when cooked BUT should not be overcooked, they don’t need as long as the chicken breast.
Nutritionally speaking, they are the same as chicken breast meat – high in protein, minerals, low in calories and fat.
Make-Ahead Tip For Paprika Lime Chicken
The chicken tenderloins can be marinated ahead of time for an even more robust flavour; keep uncooked in the fridge for maximum of 3 days and freeze for up to 2 months and simply defrost overnight in the fridge before you want to use it.
More Delicious Chicken Recipes:
Description
Grilled paprika and lime grilled chicken tenderloins are great with any side dish and can be used in salads, tacos, and wraps. Can be cooked outdoors or on a stove.
- Mix the marinade ingredients in a large bowl. Rinse the chicken and cut larger pieces in half.
- Using your hands, rub the chicken with the marinade. Leave in the bowl, wrap with cling wrap and set aside in the fridge for at least one hour before grilling.
- If using a grill plate or a skillet on your stove, heat one teaspoon of coconut oil until sizzling hot. Fry the chicken pieces for 4 minutes on each side and then remove to a plate to rest. Make sure not to overcrowd the frying pan or you will end up with too much meat juice and stewed rather than grilled chicken.
- If using a BBQ, heat the plate to sizzling hot and either spray with olive oil or brush with coconut oil. Place chicken pieces on the plate with a little space in between and cook for 4 minutes on each side on medium/high heat with the lid on.
- Remove cooked chicken to a serving plate and drizzle with lime juice before serving.
Nutrition
- Serving Size: 2-3 tenderloins
- Calories: 331
- Sugar: 1 g
- Sodium: 783.6 mg
- Fat: 16.4 g
- Carbohydrates: 4.4 g
- Fiber: 1.3 g
- Protein: 41.3 g
- Cholesterol: 131.4 mg
Keywords: Tenderloins, Chicken, Paprika, Lime, BBQ, Grilling, Low-Carb, Paleo, Whole30
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Nutrition Facts
Amount per serving
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- Total Fat N/A
- Saturated Fat N/A
- Cholesterol N/A
- Sodium N/A
- Total Carbohydrates N/A
- Protein N/A
Hi, I'm Alex!
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