7 Days Fun of Clean RecipesDownload
27Mar, 24
Clean Food Love
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Greek Inspired Lemon Chicken

What a beautiful dish to serve throughout the springtime!

Our Greek Inspired Lemon Chicken is busting with bright flavors and truly couldn’t be simpler to prepare!

Minimal ingredients are needed for MAXIMUM flavor!

Here are my side dish serving suggestions that will go so well with this chicken:

Chopped Greek Salad

Greek Chickpea Salad + Tzatziki Dressing 

Italian Style Tomato + Avocado Chopped Salad!

Creamy Cucumber Chopped Salad 

Spinach, Feta, and Rice Casserole

➡️ Rachel’s tips:

Because we are using only a few simple ingredients here, I recommend using the absolute freshest, highest quality ingredients you can get your hands on…it makes all the difference.

🧄If you’re a garlic lover (like me!), then you’re really going to enjoy this dish! Don’t be shy with the garlic…add more to your heart’s desires.

🍋 ALWAYS use freshly-squeezed lemon juice from an actual fresh lemon. Bottled lemon juice will give your dish a strange metallic or overly acidic taste. We want this to taste super bright and fresh.

Want to get the most juice possible from each of your fresh lemons & limes? Of course, we do!

Here’s a quick trick:
On your counter or a cutting board, press and roll the lemon back and forth very firmly with your hands.

The rolling loosens and breaks down some of the citrus membranes and makes the outside a little more pliable.

This makes it easier to squeeze, which also means you’ll likely get more juice from your squeeze.

Let me know how this works for you!

The fresh lemon zest really elevates your dish! Don’t skip it!

🧽Since you’re only using one pan, clean-up is easy!

4 servings


  • 8 bone-in chicken thighs
  • 2 Tbsps extra-virgin olive oil or avocado oil
  • juice and zest of 1 fresh lemon
  • 5 fresh garlic cloves, pressed
  • 2 Tbsps dried oregano
  • 2 Tbsps Dijon mustard
  • sea salt and black pepper, to taste
  • Optional garnish: fresh lemon slices and chopped fresh parsley or dill


Pat chicken dry using a paper towel.

In a small bowl, stir together the oil, lemon juice, zest, garlic, oregano, mustard, sea salt, and pepper.

Add your chicken to a baking dish, large enough to fit them all in a single layer without overlapping.

Drizzle chicken with your marinade and rub them to coat well on all sides.
Allow the chicken to marinate for at least 30 minutes in the refrigerator (Or, if time allows, cover and refrigerate overnight).

Once ready to bake, remove your chicken from the fridge and preheat your oven to 350 degrees f.

If desired, tuck a few fresh lemon slices around your chicken and sprinkle with fresh herbs, as shown.

Bake your chicken for 45 minutes, or until the inside of each chicken thigh reads 165 degrees f.

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