Hey there! So, I was thinking about what to make for dinner the other night and remembered this Greek Chicken recipe that always gets the family excited. It’s one of those dishes that instantly takes me back to vacations in Santorini (I still dream about the sunsets there). And trust me, even if you’re not at a Greek isle, this chicken will make your taste buds believe otherwise.
Why You’ll Love This Dish
I make this whenever I need a quick dinner that feels special – it’s like a little piece of Greece on a plate. My family goes nuts for it, especially when the kitchen fills with the aroma of lemon and oregano (and who can blame them?). The best part? It’s easy enough to whip up on a busy weeknight. But, full disclosure, sometimes I get so caught up in the delicious smell that I nearly forget to set the table!
Ingredients You’ll Need
- 4 chicken breasts (or thighs if you prefer darker meat)
- Juice of 2 lemons (I sometimes use bottled lemon juice when lemons are scarce)
- 3 tablespoons olive oil (extra virgin if you can, but any olive oil works)
- 2 teaspoons dried oregano (my Greek grandmother swore by it!)
- 4 cloves garlic, minced (or 1 teaspoon garlic powder in a pinch)
- Salt and pepper to taste
- A handful of Kalamata olives (optional, but oh so good)
Let’s Get Cooking
- First things first, mix your lemon juice, olive oil, oregano, and garlic in a bowl. Go ahead, give it a taste; it’s already amazing.
- Place your chicken in a baking dish and pour the mixture over it. Make sure every piece of chicken is well coated.
- Season with salt and pepper. And seriously, don’t skimp on the pepper.
- Cover the dish and let it marinate for at least an hour in the fridge (or as long as you can manage if you’re like me and in a rush).
- Preheat your oven to 375°F (around 190°C if you’re metric-minded).
- Bake the chicken uncovered for about 25-30 minutes or until cooked through. This is where I usually sneak a taste when no one’s looking.
- Add olives in the last 10 minutes of cooking for a classic Greek touch.
Don’t worry if it looks a bit weird at this stage—trust me, it always does, but it turns out great every time.
A Few Notes Form My Kitchen to Yours
If you don’t have a baking dish, a heavy-bottomed skillet works just fine. And if your chicken looks a little dry (it happens), just drizzle a bit more olive oil over top. I’ve learned the hard way not to skimp on the marinating time; the flavors really develop better with a little patience.
Variations I’ve Tried
Once, I added a splash of white wine to the marinade, thinking it would add depth—well, it added more of a mess than flavor. But adding some chopped fresh herbs like parsley before serving? Now that’s a winner!
Essential Equipment (Or Not)
A zester is great for getting extra lemon flavor, but in a pinch, a cheese grater works just as well. If you don’t have a meat thermometer, no sweat; just slice into the chicken to ensure it’s not pink inside.
Storing Leftovers
If you happen to have leftovers (which is rare in my house), store them in an airtight container for up to 3 days. But honestly, this chicken never lasts more than a day here!
Serving Suggestions
I love serving this with a side of fluffy rice or a crisp Greek salad. Sometimes, we even wrap it in pita bread for a fun twist. My kids love it with a dollop of tzatziki on the side, too.
My Pro Tips
Once, I tried to rush the marinating step, and I regretted it because the chicken was bland. Also, don’t forget to let the chicken rest for a few minutes after baking; it makes all the difference in juiciness.
FAQ from My Inbox
Can I use chicken thighs instead of breasts? Absolutely! Thighs are a bit more forgiving if you accidentally overcook them.
Do I have to use fresh lemon juice? Nope, bottled is fine if that’s what you have on hand.
What can I substitute for olives? You can skip them altogether or try capers for a similar briny taste.