Greek Chicken Recipe

Greek chicken is known for its bright, savory flavor from a marinade of lemon, oregano, and garlic. You can cook it on a grill for a classic version or use a sheet pan for an easy one-pan meal. 

Greek lemon and oregano grilled chicken

This recipe uses a simple but flavorful marinade, ideal for grilling or pan-searing. 

Ingredients

• 2 lbs boneless, skinless chicken breasts or thighs
• 1/2 cup olive oil
• 1/2 cup lemon juice (from about 2 medium lemons)
• 2–4 cloves garlic, minced
• 2 tsp dried oregano
• 1/2 tsp kosher salt
• 1/4 tsp black pepper 

Instructions

1. Prepare the marinade: In a large bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
2. Marinate the chicken: Add the chicken pieces to the bowl, toss to coat, and cover. Refrigerate for at least 30 minutes, but no more than two hours. Marinating for too long can cause the texture of the meat to change.
3. Grill the chicken: Preheat your grill to high heat and lightly oil the grates. Remove the chicken from the marinade and discard the leftover liquid.
4. Cook and serve: Grill the chicken for 5–7 minutes per side, or until it is cooked through and the juices run clear. An instant-read thermometer inserted into the thickest part should read at least 165°F (74°C). Let the chicken rest for a few minutes before serving. 

Sheet-pan Greek chicken with vegetables

For a complete and easy meal, combine the chicken with vegetables and roast them together on a single baking sheet. 

Ingredients

• 1 1/2 lbs bone-in, skin-on chicken thighs
• 1 lb Yukon Gold or red potatoes, cut into 1/2-inch wedges
• 1 medium red onion, sliced into wedges
• 2 cups cherry or grape tomatoes
• 4 tbsp olive oil, divided
• 1/4 cup lemon juice
• 2 cloves garlic, minced
• 2 tsp dried oregano
• 1 tsp paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup crumbled feta cheese (optional)
• Kalamata olives (optional) 

Instructions

1. Preheat and prep: Preheat the oven to 425°F. In a large bowl, whisk together 2 tablespoons of olive oil, the lemon juice, garlic, oregano, paprika, salt, and pepper.
2. Marinate the chicken: Add the chicken thighs to the bowl and coat them evenly with the marinade. Loosen the skin to get some marinade underneath for extra flavor.
3. Combine and roast: On a large, rimmed baking sheet, toss the potatoes, red onion, and tomatoes with the remaining 2 tablespoons of olive oil. Season with a pinch of salt and pepper. Arrange the vegetables in an even layer.
4. Add chicken and bake: Nestle the marinated chicken thighs among the vegetables, skin-side up. Roast for 35–40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender.
5. Finish and serve: Garnish with feta cheese and olives. Serve hot, optionally with a drizzle of lemon juice. 

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