Greek Style Lemon Baked Chicken

Some dinners are made for long tables, warm evenings, and a glass of something cold nearby. They’re unfussy, fresh, and rely on good ingredients rather than complicated techniques. This is one of those dishes, simple, sunny, and exactly what you want when the weather starts doing you a favour.

Greek Style Lemon Baked Chicken

This Greek style lemon baked chicken is everything a great summer dinner should be. Bright, fresh, deeply flavourful, and incredibly easy to prepare. Juicy chicken thighs baked in lemon, garlic, oregano, and olive oil until tender and lightly caramelised, then served with a simple Greek salad that brings crunch, saltiness, and freshness to the plate.

It’s the kind of food that feels light but still satisfying, comforting without being heavy, and impressive without trying too hard. You do a bit of mixing, chuck it in the oven, and let it get on with things while you sort the salad and maybe pour yourself a drink.

This is effortless cooking done properly.

Why Greek-style cooking works so well at home

Greek food has a way of feeling generous and relaxed. It’s not about precision or perfection, it’s about balance. Acid, fat, herbs, and good-quality ingredients doing their thing without being overworked.

Lemon, olive oil, garlic, and oregano are a classic combination for a reason. The lemon brings brightness and cuts through the richness of the chicken. Olive oil adds depth and helps everything caramelise in the oven. Garlic gives warmth, and oregano ties it all together with that unmistakable Mediterranean aroma.

When you bake everything together, the flavours mingle and intensify, creating a natural sauce in the bottom of the dish that’s perfect for spooning over the chicken when it comes out.

Why chicken thighs are the right choice here

Boneless, skinless chicken thighs are ideal for this recipe. They stay juicy, they’re forgiving if you cook them a little longer, and they absorb flavour far better than chicken breast.

Because they’re baked in a lemony marinade, thighs soak up all that flavour without drying out. They also release a bit of their own fat as they cook, which enriches the sauce and keeps everything glossy and delicious.

This is a dish where tenderness really matters, and thighs deliver every time.

The role of Dijon mustard

Dijon mustard might seem like a background ingredient here, but it plays an important role. It adds a subtle sharpness and depth that complements the lemon without overpowering it. It also helps emulsify the marinade, meaning everything coats the chicken evenly rather than sliding off.

You won’t taste “mustard” in the finished dish, but you would notice if it wasn’t there.

Oregano, dried and proud

This is one of those times where dried oregano is not just acceptable, it’s preferable. Dried oregano has a stronger, more concentrated flavour that stands up to heat and works beautifully with lemon and garlic.

Fresh herbs have their place, but for baked Greek-style dishes, dried oregano gives you that classic flavour people recognise instantly.

Baking rather than frying

Baking the chicken keeps this recipe hands-off and stress-free. There’s no standing over the hob, no flipping, no splattering oil. Everything goes into the dish, into the oven, and comes out cooked evenly and beautifully.

As it bakes, the lemon juice reduces slightly, the olive oil mingles with the chicken juices, and you’re left with a light, savoury sauce that’s full of flavour without being heavy.

It’s simple, but it’s clever simplicity.

The simple Greek salad, less is more

This salad does exactly what it needs to do and nothing more. Sweet tomatoes, crisp cucumber, sharp red onion, salty olives, and creamy feta, dressed with olive oil and oregano.

It’s fresh, crunchy, and slightly salty, which makes it the perfect contrast to the warm, lemony chicken. You don’t need lettuce, fancy dressings, or extra ingredients. This is about letting each component shine.

Because it’s so simple, the quality of the ingredients matters. Good feta, ripe tomatoes, and decent olive oil make all the difference.

Why this works as a summer dinner

This is food that doesn’t weigh you down. It’s fresh, bright, and satisfying without feeling heavy. It’s also easy to scale up, making it perfect for family dinners, casual entertaining, or meal prep.

You can serve it hot straight from the oven, or let it cool slightly and enjoy it warm. Leftovers are great the next day, tucked into wraps or served cold with extra salad.

It’s flexible, relaxed, and very hard to mess up.

A dish that lets ingredients do the talking

There’s no hiding behind sauces or complicated techniques here. Everything is out in the open. That’s what makes this recipe so good. It trusts the ingredients and doesn’t interfere with them unnecessarily.

It’s confident cooking without fuss, and that’s often where the best food lives.

Ingredients

Greek Style Lemon Chicken

8 boneless and skinless chicken thighs
2 lemons, zest and juice
4 cloves garlic, minced
1½ tbsp Dijon mustard
1 tbsp oregano
2 tbsp olive oil
Salt and black pepper

Simple Greek Salad

100 g cherry tomatoes, halved
½ cucumber, chunky diced
1 red onion, chunky diced
25 g olives
2 tsp oregano
2 tbsp extra virgin olive oil
50 g feta cheese, crumbled

Method

1. Preheat the oven to 180C (fan).

2. Add the chicken thighs to a large mixing bowl. Add the lemon zest and juice, garlic, Dijon mustard, oregano, olive oil, and a good pinch of salt and pepper. Mix well so everything is evenly coated.

3. Spread the chicken out in a baking dish in a single layer, then pour over any remaining marinade.

4. Bake for 40 minutes, until the chicken is cooked through and lightly golden.

5. While the chicken cooks, make the salad. Add all the salad ingredients to a bowl and toss gently to combine.

6. Once the chicken is cooked, dish it up, spoon over some of the lemony juices from the baking dish, and serve with the Greek salad.

FAQs

Can I use chicken breasts instead of thighs?
You can, but they won’t be as juicy. If using breasts, reduce the cooking time and keep an eye on them so they don’t dry out.

Is this dish very lemony?
It’s bright and fresh rather than sharp. The lemon mellows as it bakes and balances nicely with the olive oil and chicken juices.

Can I prepare this ahead of time?
Yes. You can marinate the chicken up to 24 hours in advance and keep it covered in the fridge.

Does this work with bone-in chicken?
Yes, but you’ll need to increase the cooking time slightly to ensure it’s cooked through.

Can I add potatoes to the baking dish?
Absolutely. Chunky potatoes tossed in olive oil and seasoning work brilliantly baked alongside the chicken.

Is this good cold the next day?
Very. Leftovers are great in wraps, salads, or just straight from the fridge.

Fresh, easy, and full of sunshine, this Greek style lemon baked chicken is the kind of recipe that makes summer cooking feel effortless. It’s relaxed, reliable, and exactly the sort of food you’ll want to come back to all season long.