Authentic Greek Chicken

GUYS! I’ve been absolutely obsessed with this Greek chicken recipe for months now. I mean, seriously obsessed. It all started when my neighbor Maria (who’s actually from Greece – lucky me!) shared her grandmother’s secret recipe with me over coffee one afternoon. I’ve been making it practically every week since then!

The first time I made this authentic Greek chicken, my husband took one bite and literally said, “We’re never ordering takeout again.” And you know what? He was right. This recipe is THAT good.

You know those moments when you taste something and it just transports you somewhere else? That’s exactly what happens with this Greek chicken. One bite and I’m sitting on a sunny terrace overlooking the Aegean Sea, even though I’m just in my regular old kitchen in suburbia.

Why This Greek Chicken Recipe Will Change Your Life

I’m not being dramatic here (okay, maybe a little). But this Greek chicken marinade is pure magic. The combination of lemon, herbs, and olive oil creates the most incredible flavor that penetrates every single bite of the chicken. And the best part? It’s ridiculously easy to make.

Maria told me her grandmother used to make this for Sunday family dinners, and now I totally understand why. It’s the kind of dish that brings people together. The aroma alone will have your neighbors asking what you’re cooking!

The chicken comes out incredibly juicy and tender, with this gorgeous golden color and crispy skin that’ll make you want to do a happy dance. And let’s be honest – we could all use more happy dances in our lives, right?

GREEK CHICKEN

Cuisine: Greek
Category: Main Dish
Prep Time: 15 minutes (plus 2 hours marinating)
Cook Time: 45 minutes
Total Time: 3 hours
Serves: 6 people

INGREDIENTS

For the Greek Chicken Marinade:

• 1/2 cup extra virgin olive oil
• 1/4 cup fresh lemon juice (about 2 large lemons)
• 4 cloves garlic, minced
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika

For the Chicken:

• 3 pounds bone-in, skin-on chicken pieces (thighs and drumsticks work best)
• 1 large onion, sliced
• 1 pint cherry tomatoes
• 1/2 cup Kalamata olives, pitted
• 1/2 cup crumbled feta cheese
• 2 tablespoons fresh oregano (or 1 tablespoon dried)

For Serving:

• 2 tablespoons fresh parsley, chopped
• Lemon wedges
• Warm pita bread

PREPARATION

1. Make the marinade: In a large bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, rosemary, salt, pepper, and paprika until well combined.
2. Marinate the chicken: Pat chicken pieces dry with paper towels. Place in a large resealable bag or shallow dish. Pour marinade over chicken, making sure all pieces are well coated. Seal bag or cover dish and refrigerate for at least 2 hours or overnight for best flavor.

1. Preheat and prep: Preheat your oven to 425°F. Remove chicken from refrigerator 30 minutes before cooking to bring to room temperature.
2. Arrange in pan: Place marinated chicken pieces in a large roasting pan or baking dish. Pour any remaining marinade over the top. Scatter sliced onions around the chicken.
3. First bake: Bake for 25 minutes, then remove from oven.
4. Add vegetables: Add cherry tomatoes and Kalamata olives to the pan, nestling them between the chicken pieces.

1. Finish cooking: Return to oven and bake for another 15-20 minutes until chicken reaches internal temperature of 165°F and skin is golden brown and crispy.
2. Add finishing touches: Remove from oven and immediately sprinkle crumbled feta cheese and fresh oregano over the hot chicken and vegetables.
3. Rest and serve: Let rest for 5 minutes, then garnish with fresh parsley and serve with lemon wedges and warm pita bread.

The Secret to Perfect Greek Chicken

Here’s what Maria taught me that made all the difference: don’t skip the marinating time! I know it’s tempting to rush, but those herbs and that lemon juice need time to work their magic. The chicken absorbs all those incredible Mediterranean flavors, and trust me, you’ll taste the difference.

Also, use bone-in, skin-on chicken pieces. I know boneless is easier, but the bones add so much flavor and keep the meat incredibly juicy. The skin gets all crispy and golden – it’s like the best part of the whole dish!

One more secret: make sure your oven is really hot. That high heat is what gives you that gorgeous golden color and crispy skin while keeping the inside perfectly tender.

What Makes This Greek Chicken So Special

This isn’t just any Greek chicken recipe – it’s got all the classic flavors that make Greek cuisine so incredible. The oregano is key (Maria says Greeks use more oregano than anyone else in the world, and now I know why). The lemon brightens everything up, and that olive oil creates the most amazing base for all the flavors to meld together.

The cherry tomatoes burst in the oven and create this incredible sauce that’s perfect for dipping your pita bread. And the feta? It gets all warm and slightly melted, adding this creamy, tangy element that ties everything together.

How I Serve My Greek Chicken

I love serving this Mediterranean chicken with a simple Greek salad (cucumber, tomatoes, red onion, and more feta with a drizzle of olive oil and lemon). Some warm pita bread is a must – you’ll want to soak up every drop of those pan juices.

Sometimes I’ll make some lemon rice or roasted potatoes on the side. Actually, if you want to make it a complete one-pan meal, you can add some baby potatoes to the roasting pan halfway through cooking. They’ll absorb all those amazing flavors!

Storage Tips for Your Greek Chicken

This Greek chicken keeps beautifully in the refrigerator for up to 4 days. I actually think it tastes even better the next day – all those flavors just keep getting better!

To reheat, I just pop it in a 350°F oven for about 15 minutes until warmed through. The microwave works too, but the oven keeps that skin crispy.

You can also freeze the cooked chicken for up to 3 months. Just thaw it overnight in the fridge and reheat in the oven.

NUTRITION INFORMATION

• 342 calories per serving
• 28g protein per serving
• 12g carbs per serving
• 22g fat per serving

Why Everyone Needs This Recipe in Their Life

I’m telling you, this Greek chicken has become my go-to recipe when I want to impress people without actually working that hard. It looks and tastes like you spent all day in the kitchen, but most of the work is just waiting for it to marinate and then letting the oven do its thing.

My kids love it (even my picky eater!), my husband requests it constantly, and every time I bring it to a potluck, people ask for the recipe. It’s one of those dishes that just makes everyone happy.

The best part is that it’s actually really healthy too. All that olive oil and lemon, the herbs, the vegetables – it’s basically the Mediterranean diet in one delicious dish.

FREQUENTLY ASKED QUESTIONS

Can I use boneless chicken for this Greek chicken recipe?

You absolutely can use boneless chicken, but I’d recommend reducing the cooking time to about 25-30 minutes total. The bone-in pieces stay much juicier and have more flavor, but boneless will work if that’s what you prefer. Just watch it carefully so it doesn’t dry out!

How long should I marinate the Greek chicken?

At minimum, marinate for 2 hours, but overnight is even better. The longer marination time allows all those Mediterranean flavors to really penetrate the meat. I’ve marinated it for up to 24 hours and it just gets more delicious!

Can I make this Greek chicken recipe on the grill?

Definitely! Grill over medium-high heat for about 6-8 minutes per side, or until the internal temperature reaches 165°F. You’ll get amazing char marks and smoky flavor. Just be careful not to let the skin burn from the olive oil in the marinade.

What’s the best way to reheat leftover Greek chicken?

I prefer reheating in the oven at 350°F for about 15 minutes to keep the skin crispy. Cover loosely with foil if it starts to brown too much. The microwave works in a pinch, but you’ll lose that wonderful crispy texture.

Can I prep this Greek chicken recipe ahead of time?

Yes! You can marinate the chicken up to 24 hours ahead, and you can even assemble the whole dish (except for the feta) and keep it covered in the fridge for a few hours before baking. Just add about 5 extra minutes to the cooking time if it’s coming straight from the fridge.

Make This Tonight – You Won’t Regret It!

Seriously, what are you waiting for? This Greek chicken is about to become your new favorite weeknight dinner. It’s impressive enough for company but easy enough for a Tuesday night when you want something special.

Share your results on my Facebook page – I love seeing your creations! And don’t forget to tag me @OlyviaBestRecipes on Pinterest when you make this amazing Greek chicken!

Maria would be so proud knowing her grandmother’s recipe is bringing joy to kitchens everywhere. That’s what good food is all about, right?

Author: Olyvia T.