GREEK LEMON CHICKEN is a must-make, super easy dinner recipe!

Ingredients

• 1/2 cup Extra Virgin Olive Oil (Divided: 1/3 cup for chicken marinade, 2 tbsp for rice, 1 tbsp for green beans)
• 1/3 cup Fresh Lemon Juice (Freshly squeezed; 1/4 cup for chicken, juice of 1 lemon (~3 tbsp) for rice)
• 8 cloves Garlic Cloves (4 for chicken marinade, 2 for rice, 2 for green beans; minced)
• 1 tablespoon Dried Oregano
• 2 teaspoons Dried Thyme
• 2 teaspoons Dijon Mustard
• 2.5 teaspoons Kosher Salt
• 1.25 teaspoons Ground Black Pepper
• 8 pieces Chicken Thighs, Bone‑In, Skin‑On (Approximately 2 lb; trimmed of excess fat)
• 1.5 cups Basmati Rice (Rinsed and drained)
• 2.5 cups Low‑Sodium Chicken Broth
• 1 tablespoon Lemon Zest (Zest of 1 lemon)
• 1/4 cup Fresh Herbs (Parsley, Oregano, Dill) (Finely chopped; can substitute with thyme, tarragon, basil)
• 0.5 piece Medium Onion (Diced)
• 1 pound Green Beans (Trimmed)

Instructions

1. Make Lemon‑Herb Marinade

   Combine 1/3 cup olive oil, 1/4 cup fresh lemon juice, 4 minced garlic cloves, 1 tbsp dried oregano, 2 tsp dried thyme, 2 tsp Dijon mustard, 2 tsp kosher salt, and 1 tsp ground black pepper in a mixing bowl. Whisk until emulsified.

   Time: PT5M

2. Coat Chicken Thighs

   Place 8 bone‑in chicken thighs in a large zip‑top bag or bowl. Pour the marinade over the thighs, seal or toss, and ensure each piece is fully coated.

   Time: PT5M

3. Marinate

   Refrigerate the coated chicken for at least 1 hour, up to 2 hours, to absorb the lemon‑garlic‑herb flavors.

   Time: PT1H

4. Preheat Oven

   Preheat the oven to 350°F (180°C).

   Time: PT10M

   Temperature: 350°F

5. Bake Chicken

   Arrange the marinated thighs side‑by‑side in a 9×13 inch casserole dish. Pour any remaining marinade over the top. Bake for 40–45 minutes, basting once or twice. For extra‑crisp skin, turn on the broiler for the last 2–3 minutes.

   Time: PT45M

   Temperature: 350°F

6. Sauté Rice Base

   While the chicken bakes, heat 2 tbsp olive oil in a large skillet over medium heat. Add ½ diced medium onion and sauté 3–4 minutes until translucent. Stir in 2 minced garlic cloves, 1 tbsp lemon zest, and 1.5 cups rinsed Basmati rice; cook 1 minute, stirring constantly.

   Time: PT5M

7. Cook Rice

   Add 2½ cups low‑sodium chicken broth, the juice of one lemon (≈3 tbsp), and ½ tsp kosher salt to the skillet. Bring to a boil, then reduce heat to low, cover, and simmer for 12–15 minutes. Keep an eye on the liquid level; add a splash of water if needed.

   Time: PT15M

8. Rest Rice

   Remove the skillet from heat, keep it covered, and let the rice sit for 4–5 minutes.

   Time: PT5M

9. Add Fresh Herbs to Rice

   Stir in ¼ cup finely chopped fresh herbs (parsley, oregano, dill).

   Time: PT2M

10. Prepare Green Beans

    Toss 1 lb trimmed green beans with 1 tbsp olive oil, 2 minced garlic cloves, 1 tsp kosher salt, and ¼ tsp ground black pepper in a bowl.

    Time: PT5M

11. Air Fry Green Beans

    Place the seasoned beans in the air‑fryer basket. Cook at 375°F (190°C) for 7–8 minutes, shaking the basket halfway through.

    Time: PT8M

    Temperature: 375°F

12. Plate and Garnish

    Spoon a portion of lemon‑herb rice onto each plate, top with 1–2 baked chicken thighs, and add a side of air‑fried green beans. Optional: garnish the casserole dish with lemon slices before serving.

    Time: PT5M

Nutrition Facts

Calories

520

Protein

35 g

Carbohydrates

45 g

Fat

22 g

Fiber

5 g