Mediterranean Lemon Chicken
This Mediterranean Lemon Chicken is bright, juicy, and full of fresh herb flavor. The zesty lemon marinade tenderizes the chicken, while garlic, thyme, and rosemary add depth. A touch of olive oil (or butter) keeps it rich and satisfying, and a drizzle of honey or maple syrup (if you like) balances the tang with a subtle sweetness. Perfect for a weeknight dinner or a dinner party centerpiece.
Time
Prep time: 10 minutes (plus 30 minutes marinating, optional)
Cook time: 35–40 minutes
Total time: 45–50 minutes
Serves: 4
Ingredients
Chicken:
4–6 chicken parts (thighs, legs, or breasts)
Lemon:
Zest of 1 lemon
Juice of 1–2 lemons (about 3 tbsp)
Lemon slices for garnish
Herbs & Spices:
3 garlic cloves, minced (or 1 tsp garlic powder)
1 tsp fresh or dried thyme
1 tsp fresh or dried rosemary
1 tsp kosher salt
1/2 tsp black pepper
Fats:
2 tbsp olive oil or melted butter
Optional Additions:
1 tbsp honey or maple syrup (for a touch of sweetness)
Instructions
Marinate the Chicken
In a small bowl, whisk together lemon zest, lemon juice, garlic, thyme, rosemary, olive oil (or butter), salt, pepper, and honey/maple syrup if using.
Place chicken pieces in a large bowl or zip-top bag. Pour the marinade over and coat well.
Let marinate for at least 30 minutes (or up to 4 hours in the fridge) for best flavor.
Bake the Chicken
Preheat oven to 400°F (200°C).
Arrange marinated chicken in a baking dish or sheet pan. Pour any extra marinade over the top.
Roast for 35–40 minutes, or until the chicken is golden and the internal temperature reaches 165°F (74°C).
Finish & Serve
Remove from oven and let rest 5 minutes.
Garnish with fresh lemon slices and parsley if desired.
Serve hot with roasted vegetables, couscous, or a fresh green salad.
Tips
Marinate longer: If you have time, marinate the chicken for at least 2–4 hours. The lemon and herbs will deeply infuse the meat.
Pat chicken dry: Before adding marinade, pat the chicken dry with paper towels so it roasts instead of steaming.
Even cooking: Use similar-sized chicken pieces so they cook evenly. If using a mix, check doneness with a thermometer.
Crispy skin: For extra golden, crispy skin, broil the chicken for the last 2–3 minutes.
Rest before serving: Let the chicken rest a few minutes after baking to lock in the juices.
Variations
Spicy twist: Add red pepper flakes, cayenne, or harissa for gentle heat.
Herb swap: Use oregano, basil, or dill instead of thyme and rosemary for different Mediterranean notes.
Citrus mix: Combine lemon with orange or lime juice for a sweeter or sharper flavor profile.
Grilled version: Instead of baking, grill the marinated chicken over medium heat for 6–7 minutes per side.
Sheet pan meal: Add potatoes, zucchini, or bell peppers to the baking dish to roast alongside the chicken for a one-pan dinner.
Q&A
Q: Can I use boneless chicken?
A: Yes. Boneless thighs or breasts work great—just reduce cooking time to about 20–25 minutes since they cook faster.
Q: Can I make this dairy-free?
A: Absolutely. Just use olive oil instead of butter, and the recipe stays dairy-free.
Q: How do I know when the chicken is done?
A: Use a meat thermometer—chicken is ready when the thickest part reaches 165°F (74°C).
Q: Can I make this ahead?
A: Yes. You can marinate the chicken the night before and keep it in the fridge. Bake when ready to serve.
Nutrition Facts
(per serving, based on 4 servings using chicken thighs)
(Approximate values)
Calories: 340
Protein: 28 g
Carbohydrates: 4 g
Fat: 22 g
Fiber: 1 g
Sugar: 2 g
Sodium: 540 mg
Conclusion
This Mediterranean Lemon Chicken is fresh, zesty, and herb-packed. The lemon marinade keeps the meat juicy, while thyme and rosemary add earthy flavor. It’s simple enough for a weeknight but vibrant and elegant enough for entertaining. Serve it with roasted veggies, couscous, or a crisp salad for a balanced Mediterranean meal.