Greek Lemon Chicken Recipe

Hey everyone! This Greek lemon chicken recipe is so easy. As I know you guys love chicken recipes with Greek and Mediterranean flavors, I thought, oh, okay. I'll go ahead and show you. To serve up these tasty chicken thighs, I plate them on some lemon herb rice for one fantastic and flavorful dinner, and I am confident that you're gonna love it as well. So let me show you how to make it.

Ingredients:
For the Lemon Herb Marinade:
1/3 cup extra virgin olive oil
1/4 cup fresh lemon juice
4 minced garlic cloves
1 tablespoon dried oregano
2 teaspoons dried thyme
2 teaspoons Dijon mustard
2 teaspoons kosher salt
1 teaspoon ground black pepper
For the Chicken:
8 bone-in chicken thighs
For the Lemon Herb Rice:
2 tablespoons extra virgin olive oil
1/2 medium onion, diced
2 minced garlic cloves
Zest of 1 lemon (about 1 tablespoon)
1 1/2 cups Basmati rice, rinsed and drained
2 1/2 cups low-sodium chicken broth (or vegetable broth)
Juice of 1 lemon (about 3 tablespoons)
1/2 teaspoon kosher salt
1/4 cup finely chopped fresh herbs (parsley, oregano, dill, thyme, tarragon, or basil)
For the Air Fryer Green Beans:
1 pound green beans
1 tablespoon extra virgin olive oil
2 minced garlic cloves
1 teaspoon kosher salt
1/4 teaspoon ground black pepper

Instructions:
For the Lemon Herb Marinade:
Prepare the Marinade:
In a bowl, whisk together 1/3 cup extra virgin olive oil, 1/4 cup fresh lemon juice, 4 minced garlic cloves, 1 tablespoon dried oregano, 2 teaspoons dried thyme, 2 teaspoons Dijon mustard, 2 teaspoons kosher salt, and 1 teaspoon ground black pepper until emulsified.

Marinate the Chicken:
Add 8 bone-in chicken thighs to a bowl or plastic bag.
Pour the marinade over the chicken and coat thoroughly.
Marinate in the fridge for at least 1-2 hours.

For the Chicken:
Cook the Chicken:
Preheat the oven to 350°F (180°C).
Place the chicken in a 9x13 inch casserole dish and pour any leftover marinade on top.
Bake for 40-45 minutes, or until the internal temperature reaches 175°F (80°C). Baste the chicken a few times while cooking.
For extra crispy skin, broil for the last 2-3 minutes.

For the Lemon Herb Rice:
Prepare the Rice:
Heat 2 tablespoons of extra virgin olive oil in a large pan over medium heat.
Add 1/2 diced onion and sauté for 3-4 minutes until softened and translucent.
Add 2 minced garlic cloves, the zest of 1 lemon, and 1 ET 1/2 cups of rinsed and drained Basmati rice. Sauté for another minute.
Add 2 ET 1/2 cups of low-sodium chicken broth, the juice of 1 lemon, and 1/2 teaspoon of kosher salt. Stir, bring to a boil, then reduce heat to low and simmer covered for 12-15 minutes.
Remove from heat, let sit covered for 4-5 minutes, then stir in 1/4 cup finely chopped fresh herbs.

For the Air Fryer Green Beans:
Prepare the Green Beans:
Toss 1 pound of green beans with 1 tablespoon of extra virgin olive oil, 2 minced garlic cloves, 1 teaspoon kosher salt, and 1/4 teaspoon ground black pepper.
Transfer the beans to the air fryer basket.
Air fry at 375°F for 7-8 minutes, shaking the basket halfway through.

To Serve:
Plate a portion of the lemon herb rice.
Top with a chicken thigh or two.
Add a serving of the green beans.
Optionally, garnish with lemon slices for a visual nod to the bright lemony flavor.
I hope you guys enjoyed today's video. If you did, make sure to give it a thumbs up. Share this Greek lemon chicken recipe with your family and friends, and don't forget to like and comment on the recipe.

Created by : Downshiftology