Pin it I was standing at the kitchen window one summer evening, watching the light turn golden, when I realized I had chicken to cook and zero inspiration. Then I spotted the lemon tree outside and remembered a little taverna I'd visited years ago, where everything tasted bright and alive. I pulled together what I had, olive oil, garlic, a handful of herbs, and let the chicken soak it all in. That night, dinner tasted like a small vacation.
The first time I made this for friends, I was nervous because it seemed too simple to impress anyone. But when I opened the oven, the smell of lemon and oregano filled the whole apartment, and everyone leaned in a little closer. We ate it outside with our hands, tearing warm bread and laughing as the sun went down. That's when I knew this recipe was a keeper.
Ingredients
- Boneless, skinless chicken breasts: They soak up the marinade beautifully, but if you want more flavor and forgiveness, swap them for bone-in thighs.
- Extra-virgin olive oil: This is the base that carries all the flavor into the meat, so use one you'd happily drizzle on bread.
- Fresh lemon juice and zest: The juice gives tang, the zest gives perfume, together they wake up everything else in the bowl.
- Garlic: Minced fine so it melts into the marinade and doesn't burn in the oven.
- Fresh oregano and parsley: If you only have dried oregano, that's fine, but fresh parsley at the end makes it taste like you tried.
- Dried thyme: A quiet herb that adds warmth without shouting.
- Salt and black pepper: The foundation, don't skip seasoning the marinade or the chicken will taste flat.
Instructions
- Mix the marinade:
- In a large bowl or a sturdy zip-top bag, whisk together the olive oil, lemon juice, zest, garlic, oregano, parsley, thyme, salt, and pepper until it smells like sunshine. It should look a little cloudy and green.
- Coat the chicken:
- Add the chicken breasts and turn them over a few times, making sure every surface is slick with marinade. Seal or cover, then tuck it into the fridge for at least an hour, though four is better if you can wait.
- Preheat the oven:
- Set it to 200°C (400°F) and let it get properly hot while you pull the chicken out to take the chill off.
- Arrange and bake:
- Lay the chicken in a single layer in a baking dish, pour over any marinade left in the bowl, and slide it into the oven. Bake for 25 to 30 minutes, until the edges are golden and the thickest part reads 74°C (165°F) on a thermometer.
- Rest and serve:
- Let the chicken sit for five minutes before slicing so the juices settle back in. Serve it with lemon wedges and a scattering of fresh parsley if you have it.
Pin it One night I served this with nothing but a pile of roasted potatoes and a simple salad, and my dad, who usually asks for sauce on everything, just kept eating in silence. When he finally looked up, he said it didn't need a single thing. That's the moment I realized how much power a good marinade has.
What to Serve It With
This chicken loves to sit next to anything crisp or starchy. I've piled it on rice, tucked it into warm pita with cucumbers and yogurt, and served it over a big lemony salad. Roasted potatoes with olive oil and sea salt are my favorite pairing, they soak up the pan juices like little sponges.
How to Store and Reheat
Leftovers keep well in the fridge for up to three days in a sealed container. I usually slice the chicken before storing so it's ready to toss into grain bowls or wraps. Reheat gently in a covered pan with a splash of water, or just eat it cold, it's honestly great that way too.
Ways to Change It Up
If you want richer, juicier meat, use bone-in chicken thighs and add about ten minutes to the baking time. You can also throw in a handful of cherry tomatoes or sliced red onion around the chicken halfway through for a one-pan situation. Sometimes I add a pinch of red pepper flakes to the marinade when I want a little heat.
- Try swapping thyme for fresh rosemary if that's what you have growing outside.
- A tablespoon of white wine or white wine vinegar in the marinade adds another layer of brightness.
- For a weeknight shortcut, marinate in the morning and bake when you get home.
Pin it This is the kind of recipe that makes weeknight cooking feel less like a chore and more like taking care of yourself. I hope it becomes one of those dishes you make without thinking, the one that always turns out right.
Recipe FAQs
- → How long should the chicken marinate?
Marinate for at least 1 hour, but up to 4 hours is recommended to deepen the flavors.
- → Can I use other cuts of chicken?
Yes, bone-in chicken thighs work well. Increase baking time to 35–40 minutes for thorough cooking.
- → What oven temperature is best for cooking?
Bake at 200°C (400°F) until the chicken reaches an internal temperature of 74°C (165°F), about 25–30 minutes.
- → Are there suggested side dishes?
Pair with Greek salad, roasted potatoes, or warm pita bread to complement the dish.
- → How to ensure the chicken stays juicy?
Use a marinade with olive oil and acid like lemon juice, and avoid overcooking by monitoring internal temperature.