Pin This I was rushing through a weeknight dinner when I grabbed a lemon from the bowl and decided to trust my instincts instead of a recipe. The chicken had been sitting in the fridge, the herbs were getting tired on the windowsill, and I just started whisking everything together in a bowl. Half an hour later, the kitchen smelled like a taverna by the sea, and my family looked up from their phones. That was the night this became our go-to.
The first time I made this for friends, I panicked because I forgot to marinate it overnight. I gave it two hours, crossed my fingers, and pulled it out of the oven to a round of applause I didnt deserve. One friend asked if I trained in Greece. I smiled and said nothing, but inside I was just relieved the garlic didnt burn.
Ingredients
- Boneless, skinless chicken breasts: I use about 700g for four people, and they cook evenly when pounded to the same thickness.
- Extra-virgin olive oil: This is not the time for the cheap stuff; good olive oil carries all the flavor into the meat.
- Fresh lemon juice and zest: One lemon gives you both, and the zest is where the magic hides.
- Garlic: Three cloves minced fine, because garlic should announce itself but not overpower the brightness.
- Fresh oregano and parsley: Fresh herbs make this sing, but dried oregano works if thats what you have.
- Dried thyme: It adds a quiet, earthy note that rounds everything out.
- Salt and black pepper: Season with confidence; bland chicken is a tragedy.
Instructions
- Make the marinade:
- In a large bowl, whisk together olive oil, lemon juice, zest, garlic, oregano, parsley, thyme, salt, and pepper until it smells like sunshine. It should look loose and glossy.
- Marinate the chicken:
- Add the chicken breasts, turn them a few times so every surface is coated, then cover and refrigerate for at least an hour. Four hours is better if you can wait.
- Preheat the oven:
- Set it to 200°C (400°F) and let it get properly hot while the chicken comes to room temperature for about ten minutes.
- Arrange and bake:
- Lay the chicken in a single layer in your baking dish and pour any leftover marinade over the top. Bake for 25 to 30 minutes until the edges turn golden and the thickest part reads 74°C (165°F).
- Rest and serve:
- Let it sit for five minutes so the juices settle back in. Slice on the bias, garnish with lemon wedges and parsley, and watch it disappear.
Pin This There was a summer evening when I served this on the back porch with a simple salad and cold wine, and my neighbor leaned over the fence to ask what smelled so good. I handed her a plate through the gate, and she came back the next week with her own version. Food has a way of building little bridges like that.
What to Serve It With
I love this with roasted potatoes tossed in olive oil and oregano, or a big Greek salad with cucumbers, tomatoes, and feta. Warm pita bread on the side turns it into a full meal, and rice pilaf soaks up any extra marinade beautifully.
How to Store and Reheat
Leftovers keep in the fridge for up to three days in an airtight container. I reheat slices gently in a skillet with a splash of water, or eat them cold over greens for lunch. The flavors deepen overnight, which is a happy accident.
Variations and Swaps
Bone-in chicken thighs work beautifully if you want something richer and more forgiving; just add five to ten minutes to the baking time. You can also grill this instead of baking it for a charred, smoky finish.
- Try adding a pinch of red pepper flakes if you like a little heat.
- Swap the parsley for fresh dill and serve it with tzatziki.
- Use lime instead of lemon for a twist that still feels bright and alive.
Pin This This recipe has carried me through busy weeks and slow weekends alike, and it never lets me down. I hope it finds a place in your rotation too.
Recipe FAQ
- → How long should the chicken marinate?
Marinating for at least 1 hour is recommended, but up to 4 hours enhances the flavor and tenderness of the chicken.
- → Can bone-in chicken be used instead?
Yes, bone-in chicken thighs add extra juiciness. Adjust baking time to 35–40 minutes to ensure thorough cooking.
- → What temperature is best for baking?
Bake the chicken at 200°C (400°F) until it reaches an internal temperature of 74°C (165°F), typically about 25–30 minutes.
- → What herbs complement the lemon marinade?
Fresh oregano, parsley, and dried thyme provide a classic Mediterranean herbal flavor that pairs perfectly with lemon and garlic.
- → Are there recommended side dishes to serve?
This chicken pairs well with Greek salad, roasted potatoes, or warm pita bread, adding variety and balance to the meal.