Easy Weeknight Dinner

Greek Chicken Recipe

Juicy lemon garlic chicken with herbs and olives, ready in under an hour and perfect over rice or with crusty bread.

This Greek chicken smells incredible the moment it hits the pan, with bright lemon, garlic, and oregano filling the kitchen as the pieces turn golden and juicy.

It is perfect for a relaxed weeknight dinner when you want something flavorful but simple, and it works beautifully for meal prep since it reheats with ease.

I first made it on a quiet Tuesday night and my family kept coming back for more, proving that a little olive oil and fresh herbs can turn an ordinary chicken into a special dinner.

Recipe at a Glance

⏱Prep Time15 mins

🔥Cook Time30 mins

🕐Total Time45 mins

🍰Servings4

🇺🇸CuisineGreek

🔢Calories~380 per serving

Ingredients

4 bone in skin on chicken thighs

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon dried oregano

1/2 cup chicken broth

1/4 cup lemon juice

1 tablespoon lemon zest

2 cloves garlic minced

1/2 cup pitted kalamata olives

2 tablespoons chopped fresh parsley

Substitutions & Variations

★Use bone in drumsticks instead of thighs if you prefer more crispy edges.

★Swap chicken broth for white wine for a lighter tang.

★Replace kalamata olives with green olives for a milder flavor.

★Use dried thyme instead of oregano for a slightly earthier aroma.

★For a dairy free option, keep the recipe as written, it is naturally dairy free.

Step-by-Step Instructions

1

Prep the chicken and mix the marinade

Pat the chicken thighs dry with paper towels, then in a small bowl whisk together olive oil, lemon juice, lemon zest, minced garlic, salt, pepper, smoked paprika, garlic powder, onion powder, oregano, and chicken broth until smooth.

2

Marinate the chicken

Place the chicken in a shallow dish or resealable bag, pour the marinade over it, turn to coat, cover, and refrigerate for at least 30 minutes or up to 4 hours for deeper flavor.

3

Preheat your pan and prepare to sear

Heat a large skillet over medium high heat. Remove the chicken from the fridge while the pan heats so the meat sears rather than stewing.

4

Sear the chicken skin side down

Lay the thighs skin side down in the hot skillet and cook for 6 to 8 minutes without moving them, until the skin is crisp and golden.

5

Flip and finish cooking

Turn the pieces over, add the lemon juice mixture and chicken broth to the pan, then reduce the heat to medium low, cover, and simmer for 12 to 15 minutes until the chicken is cooked through.

6

Stir in olives and zest

Uncover the pan, scatter the kalamata olives and extra lemon zest over the chicken, and let them warm through for 1 to 2 minutes so the flavors brighten.

7

Finish with fresh parsley

Sprinkle the chopped parsley over the chicken, give the pan a gentle toss or two, then remove from heat to keep the herb flavor vibrant.

8

Rest before serving

Let the chicken rest in the pan for 3 to 5 minutes so the juices settle and the sauce thickens slightly.

9

Serve and enjoy

Transfer the chicken to plates, spoon any pan juices over the top, and pair with rice, roasted potatoes, or crusty bread.

10

Optional quick roast for extra crispiness

For extra crisp skin, transfer the seared chicken to a foil lined baking sheet and finish under the broiler for 2 to 3 minutes before adding the olives.

Pro Baker Tips

✓Pat the skin very dry before searing to get a crispier crust.

✓Tent the chicken with foil for the last few minutes of resting to keep the meat juicy.

✓Use a kitchen thermometer; the internal temp should reach 165F in the thickest part.

✓Letting the chicken marinate longer enhances flavor but avoid over salting if you use store bought broth.

Storage & Serving Notes

◆Cool completely, then store in an airtight container in the fridge for up to 3 days.

◆Reheat gently in a skillet over medium low heat or warm in the microwave covered until hot.

◆For meal prep, portion the chicken and sauce together to keep the pieces moist.

Serving Suggestions

Serve this Greek chicken with a simple side and a squeeze of fresh lemon to highlight the bright Mediterranean flavors.

›Fluffy steamed rice or orzo

›Creamy tzatziki for dipping

›Roasted cherry tomatoes and cucumbers

›Warm pita wedges

Frequently Asked Questions

Can I remove the skin to make it lighter

Yes, you can skip the skin or remove it after searing, but keeping it during cooking adds flavor and keeps the meat juicy.

What if I do not have chicken broth

Use water with a pinch of salt and an extra squeeze of lemon, or use a store bought low sodium chicken broth.

Can I double the recipe

Absolutely, this recipe scales well; just use a larger skillet or work in batches to keep the sear.

Is this family friendly

Yes, it is flavorful but not spicy, and kids often love the crispy skin and juicy meat.

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Go Make It!

I hope you enjoy making this Greek chicken as much as my family did, it is simple, satisfying, and full of fresh Mediterranean flavor.