There’s also a super quick, refreshing tomato, cucumber and mint side salad – and, of course, this dish wouldn’t be complete without some tzatziki! But feel free to mix things up! You might like to serve the chicken in Greek-inspired rice bowls with roasted potatoes, or shredded into pita bread with a big dollop of hummus. While you can marinate the chicken for up to 24 hours, I often marinate it for just a few minutes, which still produces flavour-packed results. This really is a minimal-effort meal that has all the vibes and flavour of roasted chicken without the fuss of carving (and a faster cooking time!). It’s also fabulous for entertaining – I like to have all the sides prepared ahead of time and the chicken marinated, so all I need to do is pop the chicken in the oven.
Can I use boneless, skinless chicken thigh fillets or breast?
Yes! But the cooking temperatures and times need to be modified. Chicken thigh – Modify the temperature to 220°C (425°F) (200°C/400°F fan-forced) and the cooking time to 25–30 minutes. If the chicken isn’t caramelised and golden at the end of the cooking time, grill (broil) the chicken in the oven for a few minutes until it is golden. Chicken breast – Pound the chicken breast to an even thickness using a mallet or rolling pin, so that it is roughly 1.5 cm (3/4 inch) thick. Modify the temperature to 220°C (425°F) (200°C/400°F fan-forced) and the cooking time to 18–20 minutes. If the chicken isn’t caramelised and golden at the end of the cooking time, grill (broil) the chicken in the oven for a few minutes until it is golden.
What else can I serve with Baked Greek Chicken?
Although the lemon and dill rice in this recipe is absolutely divine, what I love about this chicken dish is its versatility! Here are some serving suggestions: Oven Baked Crispy Potato Wedges, The BEST Roast Potatoes, plain rice, couscous, roasted vegetables (a mediterranean mix of eggplant/aubergine, zucchini/courgette, capsicum/bell pepper and cherry tomatoes would be delicious), grilled pita bread, 2 Ingredient Flatbread, Greek salad, hummus, baba ganoush or garlic sauce.
Watch how to make Baked Greek Chicken
What other comforting chicken and vegetable meals might I enjoy?
If you’re looking for a family-friendly weeknight meal, you are sure to love:Crispy Baked SchnitzelEasy One-pan Roast Chicken & VegetablesChicken Fajita Tray BakeMediterranean Chicken Tray Bake 5 from 4 reviews
1.2 kg (2 lb 10 oz) bone-in chicken thighs (skin on or off) 2 tsp sea salt flakes ½ tsp cracked black pepper 1 tbsp freshly minced garlic 2 tsp sweet paprika 2 tsp dried oregano ½ cup (125 g) plain Greek yoghurt ¼ cup (60 ml) extra-virgin olive oil ¼ cup (60 ml) water
LEMON AND DILL RICE
2 tbsp extra-virgin olive oil 1 brown onion, finely diced 1 tsp freshly minced garlic 2 cups (400 g) basmati rice, washed and drained Juice and zest of 1 lemon 2 cups (500 ml) chicken stock ½ tsp sea salt flakes 2 tbsp finely chopped flat-leaf parsley 2 tbsp finely chopped fresh dill Lemon wedges, to serve
TZATZIKI
1 cup (250 g) plain Greek yoghurt 1 Lebanese (Persian) cucumber, grated and excess juice squeezed out 1 tbsp finely chopped mint leaves 1 tbsp finely chopped fresh dill 1 tbsp lemon juice ½ tsp freshly minced garlic ½ tsp sea salt flakes
CUCUMBER, TOMATO AND MINT SALAD
2 Lebanese (Persian) cucumbers, diced 1 cup (150 g) grape tomatoes, halved 1 small red onion, sliced 1 cup (30 g) firmly packed fresh mint, leaves picked ½ tsp salt, to season
LEMON AND DILL RICE TZATZIKI CUCUMBER, TOMATO AND MINT SALAD TO SERVE
Make ahead:
Chicken – Marinate the chicken for up to 24 hours. Store refrigerated in an airtight container. Lemon and dill rice – Prepare as per the recipe and refrigerate in an airtight container for up to 48 hours prior to reheating and serving. For best results, stir through the herbs after reheating and prior to serving. Tzatziki – Prepare up to 72 hours prior to serving. Refrigerate in an airtight container. Cucumber, tomato and mint salad – Prepare up to 48 hours prior to serving, store the cucumber, tomato, mint and onion in separate containers to stop the salad softening. Do not add salt – add it right before serving.
Leftovers:
Chicken – Refrigerate in an airtight container for up to 3 days. Not suitable to freeze. Lemon and dill rice – Refrigerate in an airtight container for up to 2 days. Tzatziki – Refrigerate in an airtight container for up to 3 days. Cucumber, tomato and mint salad – Best consumed immediately, but can be refrigerated for up to 48 hours. The mint and tomato will soften due to the salt but will still be equally delicious!
