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–+ servings

Lemony Greek Chicken

It takes only 30 minutes to whip up this sheet pan chicken recipe with Greek spices.
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Course: dinner
Cuisine: celiac, diabetic, greek, healthy
Keyword: chicken, Dr Stephanies Kitchen, greek chicken
Prep Time: 8 minutes
Cook Time: 22 minutes
Total Time: 35 minutes
Servings: 6
Calories: 207kcal
Author: Dr. Stephanie Gray ~www.drstephanieskitchen.ca

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

Serving: 2pieces | Calories: 207kcal | Carbohydrates: 1.2g | Protein: 25.45g | Fat: 11.25g | Saturated Fat: 3g | Sodium: 352.35mg | Potassium: 293mg | Fiber: 0.25g