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baked greek lemon chicken in a glass casserole dish sitting on a marble board

Baked Greek Lemon Chicken

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Prep Time 10 minutes
Cook Time 1 hour
Marinating (optional) 2 hours

Equipment

  • Large bowl or measuring cup
  • whisk
  • Casserole dish
  • aluminum foil
  • Instant-read thermometer

Ingredients
  

  • 4-6 garlic cloves peeled and minced
  • 2/3 cup olive oil
  • Juice of 2 whole lemons about 1/2 cup
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • 1 teaspoon dried basil
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 2.5 pounds boneless skinless chicken thighs
  • 1/4 cup grated or shredded parmesan cheese

Instructions
 

  • In a large bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, basil, salt, pepper, oregano, thyme, and minced garlic until smooth.
  • Place chicken thighs in a casserole dish and pour the marinade over them. Cover and refrigerate for 1–2 hours (optional for more flavor).
  • Sprinkle parmesan cheese evenly over the chicken.
  • Cover with aluminum foil and bake at 350°F for 45 minutes.
  • Remove foil and bake for another 15 minutes, or until the internal temperature reaches 165°F using an instant-read thermometer.
  • Serve hot with rice, mashed potatoes, or green beans. Spoon some of the remaining marinade over the chicken for extra flavor.