Baked Greek Lemon Chicken With Creamy Feta Mint Yogurt Drizzle

Craving a taste of the Mediterranean? This Baked Greek Lemon Chicken with Creamy Feta Mint Yogurt Drizzle is a vibrant and incredibly flavorful dish that will transport your taste buds straight to the sun-drenched shores of Greece. We’re taking juicy, bone-in chicken thighs and infusing them with bright lemon, aromatic herbs, and a luscious, tangy yogurt sauce. It’s surprisingly easy to make, perfect for a weeknight dinner, and impressive enough for entertaining. Get ready for a culinary experience that’s both healthy and utterly delicious!

What You’ll Need

• Bone-in, Skin-on Chicken Thighs (800g / 1 ¾ lb): We’re using bone-in, skin-on thighs because they stay incredibly moist and flavorful during baking. The bone adds depth of flavor, and the skin crisps up beautifully. You can use up to 1kg if you prefer larger portions.
• Olive Oil (2 Tbsp / 30ml): Extra virgin olive oil is best for its rich flavor and health benefits. It’s used both in the marinade and to help create a golden-brown crust.
• Lemons (2, zest and juice): Fresh lemon juice and zest are the stars of this dish! The zest provides a concentrated lemon aroma, while the juice adds a bright, acidic tang. Ensure you zest the lemons *before* juicing them.
• Garlic (4 cloves, minced): Freshly minced garlic is essential for that classic Mediterranean flavor. Don’t use pre-minced garlic, as it lacks the same punch.
• Dried Oregano (1 tsp / 5g): Oregano is a cornerstone of Greek cuisine. Dried oregano works wonderfully, offering a robust, earthy flavor.
• Dried Thyme (1 tsp / 5g): Thyme complements the oregano beautifully, adding a slightly floral and herbaceous note.
• Salt and Black Pepper (to taste): Season generously! We recommend using freshly ground black pepper for the best flavor.
• Full-Fat Greek Yogurt (120g / ½ cup): Full-fat Greek yogurt is crucial for the creamy texture of the sauce. It provides a lovely tang and helps to tenderize the chicken. Avoid using low-fat yogurt, as it can be watery.
• Feta Cheese (80g / ⅔ cup, crumbled): Authentic Greek feta cheese is a must! Look for feta that’s stored in brine for the best flavor and texture.
• Fresh Mint Leaves (2 Tbsp / 8g, finely chopped): Fresh mint adds a bright, refreshing element to the yogurt sauce. Make sure to chop it finely to release its aroma.
• Honey (1 Tbsp / 15ml, optional): A touch of honey adds a subtle sweetness and helps the glaze caramelize beautifully during baking.
• Smoked Paprika (1 tsp, optional): Smoked paprika isn’t traditional, but it adds a lovely smoky color and depth of flavor.
• Extra Fresh Mint & Lemon Zest (for garnish): A final flourish of fresh mint and lemon zest elevates the presentation and adds a burst of freshness.

Ingredient Substitutions

While this recipe is best with the ingredients listed, here are a few substitutions if needed:

• Chicken Thighs: You can use bone-in, skin-on chicken breasts, but reduce the baking time to avoid drying them out.
• Greek Yogurt: If you can’t find Greek yogurt, you can use full-fat sour cream, but it will have a slightly different tang.
• Feta Cheese: A good quality sheep’s milk feta is ideal, but cow’s milk feta can be used as a substitute.
• Fresh Mint: While fresh mint is highly recommended, you can use 1 teaspoon of dried mint in a pinch.

Detailed Instructions for Perfect Baked Greek Lemon Chicken

1. Prepare the Chicken: Begin by patting the chicken thighs thoroughly dry with paper towels. This is crucial for achieving crispy skin. Excess moisture will steam the chicken instead of allowing it to bake and brown properly.
2. Make the Lemon-Herb Marinade: In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper. Ensure all ingredients are well combined. The lemon juice not only adds flavor but also helps tenderize the chicken.
3. Marinate the Chicken: Rub the lemon-herb mixture all over the chicken thighs, ensuring both sides are generously coated. Massage the marinade into the chicken, getting under the skin where possible for maximum flavor penetration. Allow the chicken to marinate for at least 30 minutes, or ideally, for several hours in the refrigerator. Longer marination times result in more flavorful and tender chicken.
4. Prepare the Feta-Mint Yogurt Drizzle: While the chicken marinates, prepare the creamy feta-mint yogurt. In a separate bowl, combine the Greek yogurt, crumbled feta cheese, chopped mint, honey (if using), smoked paprika (if using), and a drizzle of olive oil. Mix well until smooth and creamy. Taste and adjust seasoning with salt as needed. The yogurt provides a cooling contrast to the bright lemon and herbs.
5. Arrange on Baking Sheet: Place the marinated chicken thighs on a rimmed baking sheet lined with parchment paper for easy cleanup. Ensure the thighs are not overcrowded, allowing for even cooking.
6. Apply the Yogurt Glaze: Spoon half of the feta-mint yogurt mixture over the chicken thighs, spreading it evenly to create a glaze. This glaze will caramelize during baking, adding a beautiful color and flavor.
7. Bake the Chicken: Preheat oven to 200°C (400°F). Bake for 35-40 minutes, or until the chicken reaches an internal temperature of 75°C (165°F) and the surface is golden brown and the juices run clear when pierced with a fork.
8. Rest and Finish: Remove the baking sheet from the oven and let the chicken rest for 5 minutes. This allows the juices to redistribute, resulting in more tender and flavorful chicken. Drizzle the remaining yogurt-feta glaze over the warm chicken, allowing it to melt slightly.
9. Garnish and Serve: Plate the chicken thighs, drizzle any extra glaze in a decorative swirl, and garnish with fresh mint leaves and a pinch of lemon zest for a vibrant presentation.

Why This Recipe Works: The Science of Flavor

This Baked Greek Lemon Chicken isn’t just delicious; it’s built on a foundation of culinary principles. The lemon juice acts as a natural tenderizer, breaking down the proteins in the chicken and resulting in a more succulent texture. The combination of oregano and thyme provides a classic Mediterranean flavor profile that complements the lemon beautifully. The yogurt-feta glaze adds a creamy tanginess and a cooling element that balances the richness of the chicken. Baking at a higher temperature ensures crispy skin and a juicy interior.

Tips for the Crispiest Skin

Achieving perfectly crispy chicken skin is a key element of this recipe. Here are a few tips to ensure success: First, thoroughly drying the chicken is paramount. Second, avoid overcrowding the baking sheet, as this will trap steam and prevent browning. Finally, consider broiling the chicken for the last few minutes of cooking to further crisp up the skin, but watch carefully to prevent burning.

Variations and Substitutions

Feel free to adapt this recipe to your preferences. You can substitute chicken breasts for thighs, although thighs generally remain more moist during baking. If you don’t have fresh mint, you can use dried mint, but reduce the amount to 1 teaspoon. For a spicier kick, add a pinch of red pepper flakes to the marinade. You can also add other vegetables to the baking sheet, such as potatoes, onions, or bell peppers.

Serving Suggestions: Completing the Greek Feast

This Baked Greek Lemon Chicken pairs wonderfully with a variety of side dishes. Consider serving it with a classic Greek salad (Horiatiki), roasted lemon potatoes, or a side of fluffy rice pilaf. A simple side of steamed green beans or asparagus also complements the flavors beautifully. Don’t forget a glass of crisp white wine or a refreshing iced tea!

Frequently Asked Questions (FAQ)

• Can I use bone-in, skinless chicken thighs? Yes, but the skin contributes significantly to the flavor and crispiness.
• How long can I marinate the chicken? Up to 24 hours for maximum flavor.
• Can I make the yogurt sauce ahead of time? Yes, it can be made up to 2 days in advance and stored in the refrigerator.

Enjoy this incredibly flavorful and easy-to-make Baked Greek Lemon Chicken! It’s a guaranteed crowd-pleaser. Don’t forget to save this recipe to your Pinterest board for later!

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• Author: Madison Clarke
• Total Time: 70 minutes
• Yield: 4 servings 1x
• Diet: General

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Description

This Baked Greek Lemon Chicken features juicy chicken thighs infused with lemon, herbs, and a creamy feta-mint yogurt drizzle. It’s a flavorful and healthy dish perfect for a weeknight meal or entertaining.

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Ingredients

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• 800g chicken thighs, bone-in, skin-on
• 2 Tbsp olive oil
• 2 lemons, zested and juiced
• 4 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and pepper to taste
• 120g Greek yogurt, full-fat
• 80g feta cheese, crumbled
• 2 Tbsp fresh mint, chopped
• 1 Tbsp honey (optional)
• 1 tsp smoked paprika (optional)
• Extra mint & lemon zest for garnish

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Instructions

1. Prepare Chicken: Pat chicken dry for crispy skin.
2. Make Marinade: Whisk olive oil, lemon juice, zest, garlic, oregano, thyme, salt, and pepper.
3. Marinate Chicken: Rub marinade all over chicken; marinate for 30+ minutes.
4. Make Yogurt Drizzle: Combine yogurt, feta, mint, honey, paprika, and olive oil.
5. Arrange & Glaze: Place chicken on baking sheet; spread half of yogurt mixture over top.
6. Bake Chicken: Bake at 200°C (400°F) for 35-40 minutes, until cooked through.
7. Rest & Finish: Let rest 5 minutes; drizzle with remaining yogurt.
8. Garnish & Serve: Garnish with mint and lemon zest.

Notes

For extra crispy skin, ensure the chicken is thoroughly dried and not overcrowded on the baking sheet.

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Category: Poultry
• Method: Baking
• Cuisine: Greek

Nutrition

• Serving Size: 1 thigh
• Calories: 450 kcal
• Sugar: 8 g
• Sodium: 600 mg
• Fat: 30 g
• Saturated Fat: 12 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 10 g
• Fiber: 1 g
• Protein: 35 g
• Cholesterol: 150 mg