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greek chicken recipe Lemon Oregano With Olive Mosaic
- Total Time: 70 minutes
- Yield: 4 servings 1x
- Diet: High-Protein
Description
This Greek chicken recipe with lemon and oregano delivers a taste of the Mediterranean, perfect for busy weeknights. It combines vibrant, fresh flavors for an easy, family-friendly, and high-protein meal.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 2 lemons, juiced and zested
- 2 tsp dried oregano (or 1 tbsp fresh, finely chopped)
- 0.5 cup (75 g) Kalamata olives, pitted and halved (green Castelvetrano olives also work)
- 4 cloves garlic, minced
- 0.25 cup (60 ml) olive oil (use good quality extra virgin olive oil)
- 0.5 cup (120 ml) chicken broth (low-sodium is a great healthy choice)
- Salt, to taste
- Black pepper, to taste
Instructions
- Prep Chicken: Pat chicken thighs dry with paper towels. In a large bowl, combine chicken with olive oil, lemon juice, zest, oregano, minced garlic, salt, and pepper. Gently massage to coat everything. Marinate for 20-30 minutes on the counter, or up to 4 hours in the fridge for deeper flavor; the chicken should be well-coated and fragrant.
- Sear: Heat 1 tbsp olive oil in a large 10-inch oven-safe skillet over medium-high heat until shimmering. Carefully add chicken, searing for 4-5 minutes per side until beautifully golden brown and caramelized. Do not crowd the pan; cook in batches if needed to ensure a good sear.
- Simmer: Reduce heat to medium. Add Kalamata olives and chicken broth to the skillet. Bring the liquid to a gentle simmer, allowing the flavors to meld for about 2-3 minutes. The broth will begin to bubble gently and release its aromatics.
- Bake: Transfer the skillet to a preheated oven at 375°F (190°C). Bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). The sauce should thicken slightly and smell wonderfully aromatic, signaling it is ready. If the sauce looks too thin after baking, remove the chicken and simmer the sauce on the stovetop for a few extra minutes to reduce.
Notes
Chicken breasts can be used for a leaner option, but thighs stay juicier. If using breasts, cut into similar-sized pieces and adjust baking time. Freshly squeezed lemon juice and freshly minced garlic make a significant difference. For extra color and sweetness, add a handful of cherry tomatoes to the skillet during the simmer step. Finish with crumbled feta cheese or fresh parsley after baking for additional flavor and color. If the sauce is too thin, remove the chicken and reduce the sauce on the stovetop.
- Prep Time: 35 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 chicken thigh (approx 170 g)
- Calories: 420 calories
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 120 mg