Greek-Style Lemon Garlic Chicken

Greek-Style Lemon Garlic Chicken

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This flavorful Greek-style lemon garlic chicken is made of tender juicy chicken thighs, potatoes, olives, and garlic, roasted in a warm bath of olive oil, lemon juice, and oregano, served with tangy crumbled feta cheese.

ingredients to make recipe

I love Mediterranean food a lot and David does too. It’s so flavorful and wholesome. A Mediterranean diet is highly recommended these days by all the health experts. Although we are not on any kind of strict diet, David and I have been eating a lot of Mediterranean dishes lately. Honestly, I believe I could eat that way all the time, but I do love red meat from time to time…

This chicken dish has always been one of our favorites. It’s great for a quick weeknight meal or rainy day weekends. It’s comfort food, that’s is healthy and full of flavor! I feel like we all need a recipe like this right now, don’t you?

Why don’t we make some Greek-style lemon garlic chicken right now? What do you say?

Ok, lets!

raw chicken thighs stacked on plate

The Chicken

We prefer dark meat, so I use bone-in chicken thighs with the skin on. This is matter of personal preference, but feel free to use whatever cut of chicken you like. However, I do recommend that you use bone-in with the skin.

The Olives

It really doesn’t matter what kind of olives you use as long as they are pitted. Use your favorite.

I have made this dish with all different kinds of olives. To me, Kalamata olives provide a little more flavor but are a little saltier than green or black olives. Season with caution!

ready to eat greek-style lemon garlic chicken in casserole dish

How To Make Greek-Style Lemon Garlic Chicken

Begin by preheating the oven to 375 degrees F.

Rinse the potatoes and cut them in half lengthwise. This will help them cook faster and will also help them absorb the delicious flavor of the broth.

potatoes sliced in half

Place the potatoes into a 9×12 casserole dish or roasting dish. Top the potatoes with the olives and chicken.

potatoes and olives in casserole dish

In a small bowl, combine the oil, lemon zest, lemon juice, garlic, and oregano. Season with salt and pepper, to taste. Whisk together until well blended.

Use a basting brush to brush the mixture over chicken. Pour any remaining lemon-garlic mixture over the olives and potatoes.

brushing chicken thighs with garlic mixture

Pour the chicken broth around the chicken into the casserole dish. Avoid pouring the broth over the chicken, so won’t wash off the lemon-garlic mixture.

pouring chicken broth into casserole dish

Bake, the chicken uncovered, 1 hour to 1 hour 15 minutes, or until the chicken is a golden brown and done through.

chicken baking in oven

The potatoes should be fork-tender and the chicken should read at least 165 degrees F on an instant-read thermometer.

checking temperature of chicken with instant-read thermometer

Serve the chicken drenched with pan juices and crumbled feta cheese.

greek-style lemon garlic chicken on plate with mountain view
greek-style lemon garlic chicken with drizzling sauce

This chicken dish will have you saying: “OPA!”

Other Greek Recipes To Try

greek-style lemon garlic chicken on plate
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Greek-Style Lemon Garlic Chicken

Flavorful Greek-style lemon garlic chicken with potatoes, olives and garlic, roasted in a warm lemony broth served with tangy feta cheese.
Course Main Course
Cuisine American, Greek
Keyword chicken, galic, Greek, lemon, olives
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 6
Calories 584kcal

Ingredients

  • 1 pound small Yukon Gold potatoes (1-inch size)
  • 8 ounces Greek olives pitted
  • 6 bone-in chicken thighs (about 2.5 to 3 pounds)
  • ¼ cup extra virgin olive oil
  • 2 teaspoons fresh lemon zest
  • 3 tablespoons fresh lemon juice
  • 4 garlic cloves minced
  • Kosher salt and fresh cracked black pepper to taste
  • 2 teaspoons dried oregano
  • 1 cup chicken broth
  • 1 cup feta cheese crumbled, for serving

Instructions

  • Prehat the oven to 375 degrees F.
  • Rinse the potatoes and cut them in half lengthwise. This will help them cook faster and will also help them absorb the delicious flavor of the broth.
  • Place the potatoes into a 9×12 casserole dish or roasting dish. Top the potatoes with the olives and chicken.
  • In a small bowl, combine the oil, lemon zest, lemon juice, garlic, and oregano. Season with salt and pepper, to taste. Whisk together until well blended.
  • Use a basting brush to brush the mixture over chicken. Pour any remaining lemon-garlic mixture over the olives and potatoes.
  • Pour the chicken broth around the chicken into the casserole dish. Avoid pouring the broth over the chicken, so won’t wash off the lemon-garlic mixture.
  • Bake, the chicken uncovered, 1 hour to 1 hour 15 minutes, or until the chicken is a golden brown and done through.
  • The potatoes should be fork-tender and the chicken should read at least 165 degrees F on an instant-read thermometer.
  • Serve the chicken drenched with pan juices and crumbled feta cheese.

Notes

The Chicken: We prefer dark meat, so I use bone-in chicken thighs with the skin on. This is a matter of personal preference, but feel free to use whatever cut of chicken you like. However, I do recommend that you use bone-in with the skin.
The Olives: It really doesn’t matter what kind of olives you use as long as they are pitted. Use your favorite. I have made this dish with all different kinds of olives. To me, Kalamata olives provide a little more flavor but are a little saltier than green or black olives. Season with caution!
Recipe adapted from Taste of Home Magazine

Nutrition

Calories: 584kcal | Carbohydrates: 18g | Protein: 29g | Fat: 44g | Saturated Fat: 12g | Cholesterol: 164mg | Sodium: 1127mg | Potassium: 701mg | Fiber: 3g | Sugar: 2g | Vitamin A: 378IU | Vitamin C: 22mg | Calcium: 180mg | Iron: 2mg
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