GREEK LEMON CHICKEN is a must-make, super easy dinner recipe!
This lemon chicken recipe is all about juicy, tender, and golden-baked chicken thighs coated with the best lemon-herb Greek marinade. It's quick to prep, easy to cook, and the results are fantastic!
If there is one chicken recipe I could live off of, it's this Greek lemon chicken. I'm a sucker for skin-on chicken thighs given how naturally juicy and flavorful they are. Plus, I love how it's virtually impossible to overcook chicken thighs in the oven. But this bright and herby lemon chicken marinade is what makes this dish so satisfying.
???? Printable Greek Lemon Chicken Recipe:
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► TIMESTAMPS:
00:00 Intro
00:33 Make the lemon vinaigrette dressing and marinate the chicken
01:45 Place the chicken thighs in a casserole dish and bake in the oven
02:39 Make the lemon herb rice from my cookbook!
04:13 Make the air fryer green beans from my website
04:48 Remove the chicken from the oven and plate it up
05:52 Taste test
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LEMON THYME CHICKEN - ITALY (recipe included!)
A simple recipe I came up with while thinking about the tastes of the Mediterranean, its easy to make and very flavorful.
Best if served directly from the oven to the table,
LEMON THYME CHICKEN
6 Bone in chicken thighs
1 Lemon, squeezed
5 Cloves of garlic, sliced
1 Medium onion, chopped
1 Cup water
10 Springs of thyme
Slices of lemon
Dry oregano
Salt
Pepper
Olive oil
Dry out he chicken, season with salt, pepper and oregano on both sides.
In a heavy skillet heat olive oil and lay the chicken skin side down. Brown for 5-6 minutes on medium heat, then turn and brown for another 2 minutes. Remove and set aside.
Add the onions and garlic and cook for 3-4 minutes until translucent.
Add the lemon and scrap the bottom of the pan, add the water and bring to low simmer.
Place the chickens back on, add thyme and lemons.
Add water as needed but do not cover the chicken.
Place the pan with top on in a pre-heated oven to 375F for 1 hour.
After 1 hour remove top and place back to over for 30 min.
Lemon, Thyme and Rosemary Chicken Recipe
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Lemon Thyme Spatchcock Chicken
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This lemon thyme spatchcock chicken is a fantastic way to serve a roast chicken and a side of potatoes when entertaining.
It looks beautiful when presented all together on a platter, and it's a lot easier to carve at the table than a whole chicken. It's a sheet pan dinner idea that creates a main, a side, and a beautiful sauce all on one pan!
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LEMON THYME SPATCHCOCK CHICKEN
Serves 4-6
*Print Recipe Here*
INGREDIENTS:
One 4-lb (1.8 kg) whole chicken
4 tbsp (60 ml) salted American butter, melted
3 tbsp (45 ml) chopped fresh thyme, separated
2 lemons
2 tsp (10 ml) kosher salt
Freshly crack pepper, for top too
Olive oil spray
! For Potatoes:
1.5 lbs (680 g) Large Yukon Gold Potatoes (about 4), peeled and cut in half
2 shallots, quartered
2 tbsp (30 ml) olive oil
1 tsp (5 ml) Herbs de Provence
1 garlic clove, minced
Kosher salt and freshly cracked pepper to taste
METHOD:
Preheat the oven to 375F (180C)
To the melted butter, add 2 tbsp (30 ml) of fresh thyme, 2 tsp (10 ml) of salt, freshly cracked pepper and 1 tbsp (15 ml) of lemon zest. Set aside.
Flip the chicken over on its breast side to expose the backbone.
Using kitchen shears cut alongside the backbone, on each side, and then remove it. Then flatten the chicken on a heavy bottom sheet pan.
Loosen the skin covering the legs and the breast meat.
Spoon the melted butter under the skin of the legs and breasts (about 1 tbsp per chicken part, reserving 1 1/2 tbsp for each breast).
Slice the zested lemon into 4-5 slices and place them under the chicken and set aside.
In a large bowl add the olive oil, herbs de Provence, garlic and salt and pepper. Whisk to combine.
Add the potatoes and shallots to the bowl and toss to combine.
Add the potatoes, cut side down, to the sheet pan. Then nestle the shallots around.
Slice the second lemon into 4-5 slices and place them on the sheet pan as well.
Spray the chicken with olive oil spray or 1 tsp (5 ml) of olive oil. Top with salt, freshly cracked pepper, and the remaining tablespoon of thyme.
Roast for 1 hour and 20-30 minutes.
Place the chicken on a large, deep serving platter, nestle the potatoes around the chicken, and top with the shallots and caramelized lemons.
Whisk the pan sauce together on the pan, and pour it over the chicken and potatoes.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
Creamy Lemon Chicken Piccata
Quick and easy, creamy lemon chicken piccata is a simple and delicious 30-minute meal. Soft and tender chicken breast is dredged in flour, seared, and tossed in a light and creamy lemon sauce with capers and garlic to give the best flavour. This crowd favourite is so easy to make in a single skillet and served over a bed of pasta. The perfect weeknight dinner.
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This Lemon & Thyme Chicken Schnitzel is the Best You'll Have!
Learn how to make a crunchy and juicy Lemon and Thyme Chicken Schnitzel with this easy recipe. This Lemon and Thyme Chicken Schnitzel recipe shows how to prepare the breading mixture and how to shallow fry the chicken so that it's perfectly crispy and tasty!
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ALSO WATCH:
Classic Chicken Parmesan:
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Buttermilk Fried Chicken:
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