Save to Pinterest Last spring, I threw open my kitchen windows and caught the scent of lemon trees from the neighbor's yard. It reminded me of a tiny taverna in Crete where the owner marinated chicken in nothing but olive oil, lemon, and wild oregano. I came home determined to recreate that bright, herby flavor. After a few tries, I landed on this version, and now it's my go-to whenever I need something that tastes like sunshine on a plate.
I made this for a friend who claimed she didn't like chicken. She ate two servings and asked for the recipe before dessert even hit the table. That's when I knew the lemon and garlic weren't just working, they were doing something magic. Now I double the batch whenever I'm feeding more than two people, because someone always reaches for seconds.
Ingredients
- Boneless, skinless chicken breasts: I use about 700g for four people, and I always pound them to even thickness so they cook uniformly and stay tender.
- Extra-virgin olive oil: This is your flavor carrier, don't skimp on quality or the marinade will taste flat.
- Fresh lemon juice and zest: One lemon gives you both, and the zest is where the aromatic oils live, so don't skip it.
- Garlic: Three cloves minced release just enough sharpness without overpowering the brightness of the lemon.
- Fresh oregano: If you can find it, use fresh, it has a sweeter, more complex flavor than dried.
- Fresh parsley: Adds a grassy note that balances the citrus and makes the whole dish feel lighter.
- Dried thyme: A little goes a long way, it brings a subtle earthiness that ties everything together.
- Salt and black pepper: Season generously, the marinade needs enough salt to penetrate the meat.
Instructions
- Mix the marinade:
- Whisk together the olive oil, lemon juice, zest, garlic, oregano, parsley, thyme, salt, and pepper in a large bowl until it smells bright and garlicky. This takes less than two minutes.
- Coat the chicken:
- Add the chicken breasts and toss them around with your hands until every surface is slick with marinade. Seal the bowl or transfer everything to a zip-top bag and refrigerate for at least an hour, up to four if you have the time.
- Preheat the oven:
- Set it to 200 degrees Celsius so it's fully hot before the chicken goes in. A properly heated oven helps the chicken brown without drying out.
- Arrange and bake:
- Lay the chicken in a single layer in your baking dish, pour any leftover marinade on top, and bake for 25 to 30 minutes. You'll know it's done when a thermometer reads 74 degrees Celsius in the thickest part.
- Rest and serve:
- Let the chicken sit for five minutes before slicing so the juices redistribute. Garnish with lemon wedges and a sprinkle of fresh parsley if you're feeling fancy.
Save to Pinterest One evening, I served this with warm pita and a simple Greek salad, and my partner looked up mid-bite and said it felt like we were on vacation. That's the thing about lemon and herbs, they transport you without a plane ticket. Now it's our unofficial summer dinner, the one we make when we want to pretend we're somewhere with blue shutters and olive groves.
Serving Suggestions
I love pairing this with roasted potatoes tossed in olive oil and oregano, or a pile of couscous that soaks up the pan juices. A crisp cucumber and tomato salad on the side keeps things light and makes the whole plate feel balanced. If you have leftover chicken, slice it thin and layer it into a wrap with tzatziki and crunchy lettuce.
Variations You Can Try
Swap the chicken breasts for bone-in thighs if you want richer, more forgiving meat, just add ten minutes to the baking time. You can also toss in a handful of cherry tomatoes and olives around the chicken before it goes into the oven, they'll roast down into a quick pan sauce. For a spicier kick, add a pinch of red pepper flakes to the marinade.
Storage and Reheating
This chicken keeps beautifully in the fridge for up to three days in an airtight container. I reheat slices gently in a skillet with a splash of water to keep them moist, or eat them cold straight from the container over a grain bowl. The flavors deepen overnight, so day-two chicken might actually be my favorite.
- Let the chicken cool completely before storing to avoid condensation and sogginess.
- Freeze portions in individual bags if you want a quick protein option for busy nights.
- Reheat in the oven at 160 degrees Celsius covered with foil to prevent drying out.
Save to Pinterest This recipe taught me that simple ingredients, when treated right, can make you feel like a much better cook than you actually are. I hope it does the same for you.
Common Recipe Questions
- → What is the best way to marinate the chicken?
Combine olive oil, lemon juice, lemon zest, garlic, oregano, parsley, thyme, salt, and pepper, then coat the chicken well. Marinate for at least one hour or up to four hours in the refrigerator for optimal flavor.
- → Can I use different cuts of chicken?
Yes, bone-in chicken thighs can be used for extra juiciness. Just increase baking time to 35-40 minutes to ensure thorough cooking.
- → What temperature should the oven be for baking?
Preheat the oven to 200°C (400°F) for baking the chicken until fully cooked and golden on top.
- → How do I know when the chicken is cooked through?
Chicken is done when the internal temperature reaches 74°C (165°F) or when the juices run clear and the meat is no longer pink.
- → What sides complement this dish well?
Try pairing it with a traditional Greek salad, roasted potatoes, or warm pita bread to balance the bright flavors.