Easy Baked Greek Chicken
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This easy baked Greek chicken recipe is bursting with flavor and ready in under 30 minutes! Juicy, tender chicken thighs seasoned with herbs and lemon make for a quick, healthy dinner.
If there’s one type of cuisine I never get tired of, it’s Mediterranean food. Fresh ingredients, bold flavors and simple recipes that always taste amazing. Lately the whole family has been obsessed with my Mediterranean salmon and orzo skillet, and this baked Greek chicken has quickly joined the rotation.
With just dried oregano, garlic, lemon zest and a few pantry spices, you get juicy, flavorful chicken in under 30 minutes.
It’s perfect for an easy weeknight dinner or meal prep and works great in Greek chicken bowls or tucked into Greek chicken wraps. However you serve it, this recipe is guaranteed to be a hit.
“Absolutely delicious! I let it broil for ~2 min right before I took it out of the oven, and it was fabulous. Very flavorful, and completely agree that the lemon zest is necessary to add a lovely note of brightness.”
Why I Love This Baked Greek Chicken
- No marinating time: Many Greek chicken recipes require hours of marinating, but not this one! Just mix the seasonings, coat the chicken and bake.
- One pan, no mess: Everything comes together in a single baking dish, making cleanup a breeze.
- Juicy & flavorful: The simple seasoning blend locks in moisture and gives the chicken a herby, garlicky kick with just the right amount of citrus.
- Picky-eater approved: No overpowering flavors here — just classic Mediterranean seasonings that the whole family will love. Even my kiddos gobbled this chicken up!
Ingredients Needed
- chicken thighs – I love using boneless, skinless chicken thighs because they stay tender and juicy, but you can also use chicken breasts if you prefer.
- dried oregano – a must for that classic Mediterranean flavor.
- garlic and onion powder – adds depth and savoriness to the seasoning blend.
- lemon zest – brightens everything up and gives the chicken a fresh, citrusy kick.
- salt and pepper – simple, but essential for bringing out all the flavors.
How to Make Baked Greek Chicken (Step-by-Step)
Step 1: In a small bowl, mix salt, dried oregano, onion powder, garlic powder, pepper, and lemon zest.
Step 2: Pat the chicken thighs dry with a paper towel.
Step 3: Coat the chicken evenly with the seasoning mixture, ensuring full coverage. Place chicken thighs in a 9×13-inch baking dish.
Step 4: Cook chicken at 425°F for 25-30 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F.
Tips for the Best Greek Chicken
- Don’t skip the lemon zest: It might seem like a small thing, but trust me, the zest adds so much brightness and really brings out the Mediterranean flavors.
- Pat the chicken dry first: A quick pat with a paper towel helps the seasoning stick better and gives the chicken a nicer golden finish in the oven.
- Use chicken thighs for the juiciest results: Chicken thighs stay super tender and forgiving in the oven. If you use chicken breasts instead, just keep an eye on them so they don’t overcook.
How to Serve Greek Chicken
Lately I’ve been meal prepping this Greek lemon chicken to have on hand throughout the week for lunches and dinners. Here’s what I’ve been loving it served with:
- With tzatziki & pita – Serve it alongside tzatziki with warm pita for dipping — so simple, but so good!
- In a grain bowl – Slice it up and add it to this Mediterranean quinoa bowl or Greek chicken bowl.
- Over a salad – Toss it into a Greek salad, or something simple like my arugula salad for a greek chicken salad
- Stuffed in a wrap – Make a Greek chicken pita or Greek chicken wrap by adding the chicken to a pita or wrap of choice with hummus, greens, and roasted red peppers for an easy lunch.
How to Store & Reheat Leftovers
- In the fridge: Store leftover Greek chicken in an airtight container in the refrigerator for up to 4 days. It reheats well and is perfect for meal prep.
- In the freezer: Let the cooked chicken cool completely, then store in a freezer-safe container or bag for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm the chicken in a skillet over medium heat, in the oven at 350°F for about 10 minutes, or in the air fryer at 350°F for 3–5 minutes. You can microwave it, but the texture is best when reheated on the stovetop or in the oven.
Frequently Asked Questions
If your chicken is dry, it’s likely overcooked. Use a meat thermometer and remove the chicken from the oven as soon as it reaches 165°F (for thighs, you can even go up to 175°F for extra juiciness).
Yes! Heat a little olive oil in a skillet over medium heat and cook the chicken for 5-7 minutes per side until golden brown and fully cooked through. If using chicken breasts, pound them to an even thickness for faster, more even cooking.
Absolutely! Preheat your grill to medium-high heat (375-400°F) and cook the chicken for about 5-7 minutes per side, or until the internal temperature reaches 165°F.
If you love a crispy outside, pop the seasoned chicken into an air fryer at 375°F for 12-15 minutes, flipping halfway through. You’ll know the chicken is done once it reaches an internal temperature of 165°F.
More Chicken Recipes to Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Baked Greek Chicken
Ingredients
- 1 ½ lbs boneless skinless chicken thighs
- 1 teaspoon salt
- 1 Tablespoon dried oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon pepper
- Zest from one lemon
Instructions
- Preheat oven to 425°F.
- In a small bowl, combine salt, dried oregano, onion powder, garlic powder, pepper, and lemon zest.1 teaspoon salt, 1 Tablespoon dried oregano, 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon pepper, Zest from one lemon
- Pat the chicken thighs dry with a paper towel, then coat evenly with the seasoning mixture.1 ½ lbs boneless skinless chicken thighs
- Place the seasoned chicken thighs in a 9×13-inch baking dish. Bake for 25-30 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F.
- Remove from the oven and transfer to a cutting board. Let the chicken rest for 5 minutes before slicing. Serve warm with your favorite sides.
Notes
- Storing: Store leftover Greek chicken in an airtight container in the fridge for up to 4 days.
- Reheating: To reheat, warm the chicken in a skillet over medium heat, in the oven at 350°F for 10 minutes, or in the air fryer at 350°F for 3-5 minutes. You can also microwave it, but the texture is best when reheated on the stovetop or in the oven.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
I have bone in chicken thighs I would like to use for this recipe. I can remove the skin, but how much time would I need to add to the bake time, for the bone in there?
With bone-in thighs, you’ll want to add about 5–10 extra minutes, so 30–40 minutes total. But, the most important check is with a meat thermometer: you’re aiming for 165°F at the thickest part (near the bone). Let me know how this recipe turns out if you try it!
Absolutely delicious! I let it broil for ~2 min right before I took it out of the oven, and it was fabulous. Very flavorful, and completely agree that the lemon zest is necessary to add a lovely note of brightness.
So glad you loved the recipe, Michelle! Broiling at the end sounds like the perfect way to finish it off. Thanks for sharing and for leaving a review. I really appreciate it!