Phenomenal Greek Chicken- Rave Reviews Every Time!
Some links in this post may be affiliate links. That means I might make a small commission on qualifying purchases if you click the link. There is no extra cost to you.
Greek Chicken is one of the easiest things to cook. Especially when you want to WOW your family and friends. Every time I make it, my guests are so impressed! I recently catered for a bridal party while they got ready for the wedding. I made Greek chicken, greek roasted potatoes and sourdough pitas stuffed with chicken salad. It was so easy to tie everything together with my Greek Seasoning Blend. Let me show you how simple it is.
Greek Chicken at a glance
Bright, flavorful chicken marinated with greek style herbs and baked to perfection.
Serves: 6-8 people
Prep Time: 10 Minutes plus
marinating time
Cook Time: 20 minutes
Flavors: greek yogurt, lemon, oregano
Table of contents
Greek Seasoning Blend
First, check back to my previous post on how to make your own greek seasoning blend. Most of the ingredients are pantry staples! And the fancier ingredients are all optional. Once you mix up your seasoning blend, you can use it in countless recipes to pull together an entire greek meal, whether it’s chicken or not.
If you don’t want to make your own Greek chicken spice, try this one on Amazon. Remember, these are affiliate links and I may earn a commission on your purchase.
Chicken to Use for Greek Chicken
The chicken is the star of the Greek chicken show! This chicken recipe is so versatile- you can use all kinds of cuts of chicken. My original recipe was for bone-in, skin-on chicken thighs. But for time’s sake, I started using thin cut chicken fillets.
I make these by splitting one large chicken breast into 2 or 3 thinner portions. Recently I also tried cutting the breasts into bite size pieces and it worked so well as a finger food! Just use whatever chicken you have and it will be phenomenal.
Greek Yogurt for the Marinade
Greek yogurt makes up the creamy portion of the marinade. It wouldn’t be greek chicken without the greek yogurt! I think it’s the secret to making this chicken so incredibly delicious. I always use full fat, whole milk greek yogurt. You could use a low fat option for dietary needs. You might even try your hand at making some homemade!
Lemon juice, fresh squeezed
Now, obviously, in a pinch, you can use the fake stuff from a bottle. That will still taste good. But there’s something satisfying about slicing a lemon in half and juicing it! The lemon juice makes such a huge difference in the overall flavor of the chicken, so don’t skimp.
Olive Oil for the Marinade
The olive oil is one of those things that can be a neutral ingredient or it can add amazing flavor to the recipe. A cheap, run-of-the-mill olive oil will work fine. But if you really want to elevate the flavors, use an extra virgin olive oil pack din a dark colored glass bottle. Ideally, your olive oil should be from a single origin country. Do your research to make sure you’re using real, authentic olive oil.
Make Your Greek Chicken: Grilled or Oven Roasted?
Originally, this Greek Chicken recipe was intended to grill over a real flame. But honestly, I don’t always have the time or desire to stand over a hot grill and flip chicken. A lot of times I wan to pop it in the oven and have the bake time available to prepare other things.
The grill will definitely add some flavor to your chicken. But trust me, the oven does just fine to roast a delicious crispy edge onto your chicken.
Tips for Roasting your Chicken
First, use a metal pan. I find that a sheet pan works better for this recipe than glass casserole dishes. I don’t know the science there, but I know it’s true. Make sure to leave space between each piece of chicken so it can cook evenly. If everything overlaps, it will steam the chicken and get soggy instead of baking the chicken and crisping up the edges.
Sides for a Delicious Greek Meal
Greek chicken pairs well with greek roasted potatoes. Many of the ingredients overlap and the flavors go so well together. Another great side dish is tomato salad. Use grape tomatoes, red onions, oil and red wine vinegar. Season with your greek blend. You can also make pitas, slice cucumbers and make tzatziki dip for them. Yum!
Greek Chicken
Equipment
- 1 large bowl to marinate chicken
- 1 sheet pan lined with parchment or silicone
- 1 lemon juicer
Ingredients
- 2-3 lbs chicken breasts slices into thin fillets, bite size chunks, or thighs
- 1 cup greek yogurt
- 2 lemons juiced
- 2-4 Tbs greek seasoning blend use my recipe, add to taste or smell
- 1/2 cup olive oil
Instructions
- Mix the greek yogurt, lemon juice, olive oil and season blend together well.
- Add the chicken into the marinade. Let it marinate for at least an hour, or overnight if you have time.
- Preheat the oven to 400 ℉ and allow it to sit at temperature for 5-10 minutes before baking the chicken.
- Place the chicken onto a parchment or silicone lined pan, making sure not to overcrowd the pan. I like other make sure no two pieces are touching each other.
- Bake at 400°.Chicken thighs: 1 hourChicken breasts, sliced to thin fillets: 30 minutesChicken bites: 10-15 minutes.You will know to take the chicken out of the oven with the edges start to get golden crispy pieces.
- Serve alongside greek roasted potatoes, tomato salad, or fresh veggies and pitas.
Notes
- Note on marinading time: 30 minutes to 24 hours. Longer = more flavor.
- Oven temp & pan tip: Use a metal sheet pan, leave space between pieces, and roast at 425°F for crispy edges.
- Substitutions: Use bone-in thighs for more flavor, or thin-cut breasts to cook faster.
- Safety tip: Cook chicken to 165°F internal temperature.
Frequently Asked Questions
Marinate at least 30 minutes. For best flavor, marinate 4–24 hours.
Yes. Low-fat yogurt works, but full-fat gives richer flavor and creamier coating.
Cook until the thickest part reads 165°F with a meat thermometer.
Yes. Marinate and refrigerate overnight. Roast or grill just before serving.
Kim is a homeschooling mama of 5 who has been teaching her children at home since the very beginning — from preschool through high school. Over the past decade, she and her family have built a homestead from the ground up, starting with meat and egg chickens, growing into a large garden, and learning to preserve their harvest.
She taught herself to sew 13 years ago through books and early YouTube tutorials, and has been making modest, affordable clothing for her girls ever since.
Cooking from scratch became a necessity and a passion as her family learned to eat more nutritionally and live more frugally. She tests all of her sourdough and fresh milled flour recipes on the kids to ensure they’re delicious and nutritious.
At Plain Living, Kim shares what she’s actually lived — not theory, but the real skills she’s picked up through years of trial, error, and love for her family and home.
