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.
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!
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!
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.
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 the 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.
This chicken dish will have you saying: “OPA!”
Other Greek Recipes To Try
- Greek Nachos
- Greek Chickpea Salad With Greek Dressing
- No-Bake Greek Pizzas
- Greek Pita Sandwiches
- Greek Salad
- Spinach Feta Pizza Like The Crazy Greek
- Greek Pork Ribeye Roast
Greek-Style Lemon Garlic Chicken
Useful Equipment:
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 freshly 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.
Rachel says
Looks divine AND healthy! Def a keeper for your rotation 😉
The Mountain Kitchen says
Thanks, Rachel. A healthy keeper is the best kind! 😉
Jenny says
This looks delicious! I love the lemon-garlic combination!
The Mountain Kitchen says
Thanks Jenny. Happy Hump Day!
Dana @ IveGotCake says
Yummy! I like that you used potatoes in here as your starch too, very nice my dear!
The Mountain Kitchen says
Thank you. Love me some taters!
Cheryl "Cheffie Cooks" Wiser says
Oh my – Love it Deb!!! Currently in Rome so doing the thing they do eating non stop!!! On to Tuscany then to Greece then to France. Check my site 6-10 for another Guest Post, June 15th Guest Post and June 24th Guest Post. Woo-Hoo lets not lose sight of each other we have been following each other too long my friend. xo
The Mountain Kitchen says
Hey Cheryl! You’re so lucky visiting Italy and Greece. I will check out your site sweet friend. Sorry I haven’t been around much lately. I hope you are having a lovely time and wish you safe travels home! xoxo