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lemon infused greek chicken delight

Zesty Greek Lemon Chicken

This Mediterranean-inspired dish combines succulent chicken with bright citrus flavors, briny olives, and aromatic herbs. The technique of tucking lemon slices under the skin creates incredibly juicy meat with a restaurant-quality finish that's surprisingly simple to achieve.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 people
Course: Main Course
Cuisine: Greek
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 4 bone-in halves chicken breasts about 2-1/2 pounds total
  • 4 lemons 2 for slicing, 2 for wedges
  • 1 onion cut into 8 wedges
  • 1 cup kalamata olives pitted and drained (about 4 ounces)
  • 2 teaspoons Greek seasoning blend all-purpose dry mix
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper cracked
  • 1 tablespoon fresh mint thinly sliced, plus extra sprigs for garnish

Equipment

  • Roasting pan
  • Cutting board
  • Sharp knife

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Slice 2 of the lemons into 12 even pieces. Sprinkle with 1 teaspoon of the Greek seasoning.
  3. Gently loosen the skin from the chicken breasts using your fingers. Slide 3 lemon slices under the skin of each breast, arranging them evenly, then smooth the skin back over.
  4. Place the prepared chicken breasts in a large roasting pan. Cut the remaining 2 lemons into wedges and arrange them around the chicken along with the onion wedges.
  5. Sprinkle everything with salt, pepper, and the remaining teaspoon of Greek seasoning. Scatter the kalamata olives around the pan.
  6. Roast in the preheated oven until chicken juices run clear when pierced with a fork, about 45 minutes.
  7. Transfer the chicken, lemons, onions, and olives to a serving platter. Drizzle with the pan juices and let rest for 10 minutes.
  8. Just before serving, sprinkle with the sliced fresh mint and garnish with additional mint sprigs if desired.

Notes

For the best flavor, choose plump, heavy lemons with thin skins as they'll have more juice. If you don't have Greek seasoning blend, substitute a mixture of oregano, basil, garlic powder, and thyme. For a lighter version, you can use boneless skinless chicken breasts, but reduce the cooking time to about 25 minutes.
This dish pairs beautifully with lemon rice, roasted potatoes, or a simple Greek salad. Leftovers can be refrigerated for up to 3 days and are delicious cold in a salad or warmed gently.