Lemony Greek Chicken
Level
Easy
Cooking Time
22 Min
Serves
4
Published December 30, 2025Â by Dr. Stephanie Gray, DC
This post may contain affiliate links.
You should make this Lemony Greek Chicken made on a sheet pan. It’s so good and takes only 20 minutes in the oven. Â
This recipe is naturally dairy free, gluten free. It’s suitable for diabetic, paleo or low-carb diets.
Sheet pan meals are amazing and so easy. You will certainly add this recipe to your regular routine.Â
Thanks for following my blog!
If you like sheet pan recipes, try these other recipes:
Sheet Pan Roasted Cauliflower and Wild Rice Soup
Sheet Pan Roasted Red Pepper Soup
12 minute broiler sheet pan steak fajitas.
Sheet pan Roasted Butternut Squash Soup
What equipment do you need?Â
-
standard sheet pan (18 x 13 inches) with a rim
-
1 marinating bowl or ziploc freezer bag
- 1 small bowl
-
1 Whisk
Why you will love this Lemony Greek Chicken:
- It’s fresh, savoury and comforting without feeling heavy
- Lemon + garlic + olive oil is basically a universal crowd pleaser.
- Smells amazing when it cooks
- Sheet pans recipes are awesome- saves time, less mess
- Super adaptable recipe: great with potatoes, broccoli, red onion, peppers or served with a simple salad.Â
How to Store Leftovers
Store leftover chicken in a glass, airtight container. It should be refrigerated and eaten within 5-7 days.
Lemony Greek Chicken
Equipment
- 1 Medium bowl
- 1 large sheet pan
Ingredients
- 12 boneless skinless chicken thighs
- 3 tbsp lemon juice
- 3 tbsp olive oil
- 3 cloves garlic; minced
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp dried parsley
- 1/4 tsp cinnamon
- 1/4 tsp dried rosemary
- 1/4 tsp dried thyme
- 1/4 tsp black pepper
Instructions
Marinate the Chicken
- Place the chicken in a bowl or a resealable plastic bag.
- In a small bowl, whisk together the lemon juice, olive oil, garlic and spices.
- Pour the marinade over the chicken and stir the chicken so that it's evenly coated.
- Refrigerate at least 30 minutes to overnight.
Cook the Chicken
- Preheat the oven to 400 F.
- Line a baking sheet with parchment paper.
- Arrange the marinated chicken on the baking sheet, draining off and discarding the marinade. The parchment paper will capture any remaining marinade that drips off the chicken- helping with clean-up later.
- Bake the chicken for about 20 minutes on the middle rack. Ensure the chicken has an internal temperature of 165 degrees F before removing from the oven.
- Switch the oven to broiler mode. Move chicken to the top rack and broil for 2-3 minutes watching carefully that the chicken doesn't burn. You should get a nice light browning effect. Remove the sheet pan from the oven.
- Serve with side vegetables.
Nutrition
I’m a Doctor of Chiropractic, with a special interest in nutrition. I am passionate about healthy eating and using food to heal thyself. Food should be made in a kitchen not a factory. I believe in eating whole foods, keeping processed foods to a minimum. It is my goal to show you that eating healthy and cooking at home can be simple and very rewarding! All of my recipes are gluten-free. Some are ketogenic or paleo friendly.
Tried this recipe? Mention @drstephanieskitchen or #drstephanieskitchen on social media