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Greek-Style Lemon-Garlic Chicken Recipe
Greek-Style Lemon-Garlic Chicken Recipe photo by Taste of Home
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Greek-Style Lemon-Garlic Chicken Recipe

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4.5 16 16
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I love celebrating my Greek heritage with this super simple and scrumptious Sunday dinner. Prep time is a breeze and the ingredient list is relatively short for such a flavorful one-dish meal. Each time I make this I'm transported back to my ya-ya, who gave me the special honor of squeezing the lemons! —Lisa Renshaw, Kansas City, Missouri
TOTAL TIME: Prep: 15 min. Bake: 1 hour
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 1 hour
MAKES: 8 servings

Ingredients

  • 8 medium Yukon Gold potatoes (about 3 pounds)
  • 1 cup pitted Greek olives
  • 8 bone-in chicken thighs (about 3 pounds)
  • 1/2 cup olive oil
  • 3 tablespoons lemon juice
  • 6 garlic cloves, minced
  • 2 teaspoons salt
  • 2 teaspoons dried oregano
  • 1/2 teaspoon pepper
  • 1-1/2 cups reduced-sodium chicken broth

Nutritional Facts

1 chicken thigh with 8 potato wedges and about 1/3 cup pan juices: 602 calories, 33g fat (6g saturated fat), 81mg cholesterol, 1071mg sodium, 48g carbohydrate (4g sugars, 4g fiber), 29g protein .

Directions

  1. Preheat oven to 375°. Scrub potatoes; cut each into eight wedges and place in a shallow roasting pan. Top with olives and chicken. In a small bowl, whisk oil, lemon juice, garlic, salt, oregano and pepper until blended. Drizzle over chicken and potatoes. Pour chicken broth around chicken into pan.
  2. Bake, uncovered, 60-70 minutes or until a thermometer inserted in chicken reads 170°-175° and potatoes are tender. Serve with pan juices. Yield: 8 servings.
Originally published as Greek-Style Lemon-Garlic Chicken in Physician's Mutual - Recipe Contest 2014

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.


Reviews for Greek-Style Lemon-Garlic Chicken

AVERAGE RATING
(16)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (1)
3 Star
 (2)
2 Star
 (2)
1 Star
 (0)
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MY REVIEW
peanutsnona76 248056
Reviewed May. 10, 2016

"Very tasty dish. The sauce is excellent. Prepared according to recipe, and thought cook time was appropriate. We like chicken tender and cooked through, not mushy, so this one is a keeper."

MY REVIEW
agapela 247376
Reviewed Apr. 22, 2016

"Really wonderful dish (and so easy to make!) I have made several different versions of Greek Lemon chicken, and this is my new fave. I used chicken thighs and doubled the sauce - it came out so tender and juicy, my husband just devoured it!"

MY REVIEW
pbates57 237952
Reviewed Nov. 23, 2015

"I used boneless skinless chicken breasts & replaced chicken broth with low sodium cream of chicken soup & it was outrageously delicious!! The sauce was so good I couldn't stop eating it!"

MY REVIEW
JulieDilbeck 233393
Reviewed Sep. 24, 2015

"This is my teenage son's favorite dish! I use boneless, skinless chicken breasts, cut into thirds, instead of thighs. I usually add an extra clove or two of fresh garlic, as well. It smells, looks, and tastes wonderful! It's very simple to make., but feels like a "special occasion" dish."

MY REVIEW
12Knights4Mari 225013
Reviewed Apr. 18, 2015

"I did not find this dish to be very flavorful, and the chicken does not get well-done enough with the cooking time given. chicken should fall off the bone, IMO."

MY REVIEW
pop2you 223961
Reviewed Apr. 1, 2015

"very easy and delicious. definitely a remake"

MY REVIEW
lmmanda 222584
Reviewed Mar. 11, 2015

"I only made the chicken (boneless, skinless) , no olives or potatoes. I also omitted the broth and added extra lemon juice cuz the sauce was a little salty (next time I will decrease the salt). I cooked the chicken at 400 for 30 mins. Very yummy!"

MY REVIEW
angelasandoval 222029
Reviewed Mar. 4, 2015

"What a delicious meal! We don't like olives so I replaced them with zucchini slices and based on other comments, only added 3/4 c. chicken broth and still had a lot of pan juices."

MY REVIEW
tonsofcooking 220290
Reviewed Feb. 11, 2015

"I forgot to add the lemon juice, & it was still very tasty! I put 13 thighs in a 9 X 13 pan with 1/2 of the skin cut off (less fat but still gives moisture to chicken). I mixed the oil, garlic, & seasonings plus a few tablespoons of water & poured it over the chicken. Baked 65 minutes, uncovered, at 410 degrees. Perfectly golden & generated tons of liquid (without adding broth)."

MY REVIEW
Filio22 220207
Reviewed Feb. 10, 2015

"Growing up in Greece,this was a dish that my mother made on Sundays and it was every ones favorite.

I've been living in the States since 1978and my 2 kids are all grown up with families of their own.
I have made this dish countless times throughout their childhood and it is still one of their favorite ??
Lemonato,,, is the Greek name of the dish."

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