Baked Greek Chicken with Fresh Lemon and Dill

An easy baked chicken gets a boost from fresh lemon, dill, and garlic in this Mediterranean-inspired dish. There is a generous amount of sauce produced during baking, which is perfect spooned over steamed rice or couscous. The recipe is a Yummly original created by Jennifer Clair.

Author: OnlineCook

Meal Type: Milk Free

Cuisine: Greek

Difficulty: EASY

Prep. Time:

Cook Time: 40 minutes

Total Time: 40 minutes

Servings: 4 Servings

Calories: 557 kcal per serving

Ingredients

4 cloves - garlic
5 tablespoons - fresh dill
2 - lemons
8 - skin-on, bone-in chicken thighs
½ tsp - salt
½ tsp - black pepper
1 tbsp - extra virgin olive oil
3 tablespoons - extra virgin olive oil
¼ tsp - salt
fresh dill

Instructions

Preheat the oven to 375°F.
Mince the garlic, chop the dill, and juice the lemons. Set ingredients aside. Season the chicken with salt and pepper.
Heat the oil in a large, ovenproof frying pan over medium-high heat. Add the chicken, skin-side down, and cook until deep golden brown, about 8 minutes. Meanwhile, make the sauce.
In a small bowl, combine the lemon juice, olive oil, garlic, half the chopped dill, and the salt. Set aside.
Turn the chicken skin side up in the frying pan. Reserve about 3 tablespoons of drippings in the pan and discard any extra. Stir the lemon sauce and pour over chicken.
Bake the chicken on middle rack of oven until the thickest part of the thighs registers 165°F on an instant-read thermometer, about 20 minutes.
Check to see that chicken is done. Remove from oven or add time as needed.
Scatter the dill sprigs over chicken. Serve chicken in the sauce, with the remaining chopped dill on the side.

Nutrition