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Greek Lemon and Yoghurt Chicken One Pan Dinner

Greek Lemon and Yogurt Chicken

407kcal
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Prep 10 minutes
Cook 40 minutes
Marinade 30 minutes
This Greek lemon and yoghurt chicken is juicy, tender, and full of Mediterranean flavour. Made with bone-in chicken thighs and a creamy yoghurt marinade, it’s perfect for easy weeknight dinners, meal prep, and next-day Greek chicken salads. Save this double-duty chicken recipe for busy weeks!
Servings 4
Course dinner, Main Course
Cuisine Mediterranean

Ingredients

  • 60 ml olive oil
  • 1 lemon about 60 ml
  • 2 garlic cloves minced
  • 1 tsp dried oregano *can be replaced with fresh
  • 1 tsp dried thyme *can be replaced with fresh
  • 1 tsp paprika *can be replaced with fresh
  • Salt to taste
  • Cracked black pepper to taste
  • 500 g chicken thighs bone-in and skin-on
  • Fresh Herbs for serving *optional

Equipment

  • 1 Mixing bowl or jug
  • 1 Whisk or spoon
  • 1 Measuring cups
  • 1 Measuring spoons
  • 1 Garlic press or knife and chopping board
  • 1 Airtight container or zip-lock bag (for marinating)
  • 1 Baking tray (lined), grill, or frying pan

Method

Make the Marinade
  1. In a mixing bowl or jug, whisk together the olive oil, lemon juice, garlic, oregano, thyme, paprika, salt, and pepper.
  2. Add the chicken thighs and coat evenly in the marinade.
  3. Cover and marinate in the refrigerator for 30 minutes up to overnight.
Cooking Instructions
  1. Preheat oven to 200°C (180°C fan-forced).
  2. Arrange chicken skin-side up on a lined baking tray.
  3. Bake for 35–40 minutes, or until cooked through and the skin is golden and crispy.
  4. Rest for 5 minutes before serving, or cool completely for storage.

Nutrition

Calories407kcalCarbohydrates4gProtein21gFat35gSaturated Fat8gPolyunsaturated Fat6gMonounsaturated Fat19gTrans Fat0.1gCholesterol123mgSodium98mgPotassium313mgFiber1gSugar1gVitamin A363IUVitamin C15mgCalcium26mgIron2mg

Notes

Delicious chicken Sandwich with Pesto

Meal Prep, Storage & Serving Tips

How to Make this Dinner Work Harder

 
Chicken thighs work best: Bone-in, skin-on thighs stay juicy and develop the best crispy top.
Extra crispy skin tip: Pat the chicken skin dry before baking and avoid overcrowding the tray.
Grill option: Cook over medium heat for 7-8 minutes per side until cooked through.
Meal prep: Store cooked chicken in the fridge for up to 4 days.
Freezer-friendly: Freeze raw chicken in the marinade for up to 3 months; thaw overnight in the fridge.
Leftovers: Chop cold chicken and serve over mixed greens with cucumber, red onion, feta, olive oil, and lemon juice. OR add your favourite zesty pesto or green salsa to a crusty roll or foccacia for a delicious next day lunch. Amaaaaazing!

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