This vibrant and flavorful Lemon Greek Chicken recipe is a delightful blend of Mediterranean sunshine and simple cooking. It's perfect for a weeknight dinner or a casual weekend gathering. The juicy chicken, infused with the bright citrus of lemon and the aromatic herbs of Greece, will quickly become a family favorite. This recipe is easily adaptable to your preferences, allowing you to adjust the level of spice and the types of vegetables used.
What Makes This Lemon Greek Chicken Recipe Special?
This recipe stands out because it balances simplicity with incredible flavor. The marinade, featuring fresh lemon juice, olive oil, oregano, garlic, and a touch of salt and pepper, tenderizes the chicken while imparting a delicious, zesty taste. Roasting the chicken in the oven ensures crispy skin and juicy meat, making it a healthier and more convenient option compared to frying. The addition of fresh herbs and vegetables adds a vibrant freshness that elevates the dish beyond the ordinary.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice (about 1 large lemon)
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chopped red onion
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup crumbled feta cheese (optional)
- Fresh oregano sprigs for garnish (optional)
Instructions:
-
Marinate the Chicken: In a medium bowl, whisk together olive oil, lemon juice, minced garlic, oregano, basil, salt, and pepper. Add the chicken breasts and ensure they are fully coated in the marinade. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor.
-
Prepare the Vegetables: While the chicken marinates, prepare the vegetables. Chop the red onion and halve the cherry tomatoes. Pit and halve the Kalamata olives.
-
Roast the Chicken and Vegetables: Preheat your oven to 400°F (200°C). Arrange the marinated chicken breasts in a single layer in a baking dish. Scatter the red onion, cherry tomatoes, and Kalamata olives around the chicken.
-
Bake: Roast for 25-30 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork. The internal temperature should reach 165°F (74°C).
-
Serve: Garnish with crumbled feta cheese and fresh oregano sprigs, if desired. Serve hot and enjoy!
Frequently Asked Questions (FAQs)
Can I use bone-in chicken?
Yes, you can absolutely use bone-in chicken breasts or thighs. However, the cooking time will need to be adjusted. Bone-in chicken will take longer to cook, potentially requiring an additional 15-20 minutes in the oven. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
What other vegetables can I add?
Feel free to experiment with other vegetables! Bell peppers (sliced), zucchini (cubed), or asparagus spears would all be delicious additions to this recipe. Add them alongside the onions and tomatoes during the roasting process.
Can I make this recipe on the grill?
Yes! This recipe is easily adaptable for grilling. Marinate the chicken as directed, then grill over medium heat for about 6-8 minutes per side, or until cooked through. Add the vegetables during the last few minutes of grilling.
How can I make this recipe healthier?
To make this recipe even healthier, you can reduce the amount of olive oil used in the marinade. You could also substitute some of the olive oil with lemon juice for a lighter, brighter flavor.
How do I store leftovers?
Store leftover Lemon Greek Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven before serving.
This Lemon Greek Chicken recipe is a versatile and delicious dish that’s perfect for any occasion. Enjoy experimenting with different vegetables and herbs to create your own unique twist on this classic Mediterranean flavor combination!
