Greek Lemon Chicken

This was one of the very first dishes I ever learned to cook as a child. My mother taught me how to make it — a recipe so simple, yet incredibly flavorful and comforting.

During the summers, while my parents were out working the fields, I stayed in the kitchen, creating. I wanted them to come home to a meal that was aromatic, and full of love.

I can still remember the moment the food began to cook — the air filled with the intoxicating aroma of lemon, butter, and garlic. It was the scent of care, of tradition, of home.

I always cooked it early in the morning, because the table would be set by 2 p.m., when the family gathered, escaping the scorching sun to share food, rest, and laughter.

This lemon chicken was our weekend meal — after church on Sundays, after a swim in the sea, or simply after a long day’s work. It doesn’t really matter when you enjoy it. It’s always delicious.

A recipe passed down through generations, still bringing people together around the table.

Ingredients (serves 4):

4 chicken thighs, bone-in and skin-on
1/2 cup all-purpose flour
1 teaspoon freshly ground black pepper
1 teaspoon salt (or to taste)
Zest and juice of 1 unwaxed lemon
1 lemon, thinly sliced
2–3 tablespoons olive oil
3/4 cup low-sodium chicken stock
100g unsalted butter, melted
2 garlic cloves, lightly crushed
2–3 sprigs of parsley, finely chopped
Optional: fresh oregano or thyme sprigs
Optional: 1/4 tsp smoked paprika for extra depth

Instructions:

Preheat oven to 200°C (390°F).
In a bowl, combine flour, pepper, salt, and lemon zest.
Lightly coat the chicken thighs in the flour mixture, shaking off any excess.
Sear the chicken in olive oil until golden on both sides.
Transfer to a baking dish with lemon slices, garlic, and optional herbs.
Pour over the chicken stock, melted butter, and lemon juice.
Roast for 45–60 minutes, until golden and the sauce is reduced by half.
Spoon the sauce over the chicken and sprinkle with fresh parsley.

Serve with:

Oven-roasted potatoes
Creamy mashed potatoes
Crispy golden French fries
Rustic bread for dipping
A glass of chilled dry white wine

Extra Tip:

To make the sauce even more velvety and luscious, you can thicken it slightly at the end by stirring in 1 teaspoon of cornstarch dissolved in a tablespoon of water. Let it simmer on low heat for 1–2 minutes until silky and glossy. It clings beautifully to the chicken!

Nutrition Bonus:

This dish is not only delicious — it’s also rich in protein thanks to the chicken thighs, and provides a healthy dose of vitamin C from the fresh lemon juice and zest.

Using low-sodium chicken broth keeps the salt content in check, and the olive oil adds heart-healthy fats.

For an even lighter version, you can swap part of the butter with Greek yogurt at the end for a creamy but healthier finish.

Pair with a green salad or steamed veggies for a balanced Mediterranean meal.