Introduction to Baked Greek Chicken
When it comes to a quick and satisfying weeknight dinner, baked Greek chicken is the ultimate solution. With its bright flavors and vibrant ingredients, this dish not only tastes amazing but also brings a bit of Mediterranean flair to your dinner table. Imagine crispy chicken thighs marinated in creamy Greek yogurt, fragrant herbs, and zesty lemon, cooked to perfection and paired with a refreshing cucumber, tomato, and mint salad. It’s an easy way to escape the ordinary!
Why Baked Greek Chicken is the Perfect Weeknight Dinner
One of the best aspects of this baked Greek chicken recipe is its convenience. With a total time of just over an hour, you can have a delectable meal that doesn't require hours in the kitchen. The ingredients are simple and often found in your pantry, making it a go-to option after a long day at work.
Moreover, preparing this dish is almost therapeutic. As you marinate the chicken and chop the fresh salad ingredients, you can unwind and even involve your partner or roommate for a fun cooking session. Looking for a side dish? Don’t forget to pair it with that heavenly lemon and dill rice! With a few more ingredients and minimal effort, you're creating a deliciously memorable meal.
For a complete guide on how to make this delightful recipe, check out our full recipe section below. You won't regret bringing this dish into your home!
Ingredients for Baked Greek Chicken
Chicken
For the star of the dish—baked Greek chicken—you'll need 1.2 kg (2 lb 10 oz) of bone-in chicken thighs. The skin can be left on or removed based on your preference. To elevate the flavors, season generously with 2 teaspoons of sea salt flakes, ½ teaspoon of freshly cracked black pepper, a tablespoon of minced garlic, 2 teaspoons of sweet paprika, and 2 teaspoons of dried oregano. A marinade of ½ cup of plain Greek yogurt, ¼ cup of extra-virgin olive oil, juice from 1 lemon, and ¼ cup of water will keep the chicken moist and flavorful.
Lemon and Dill Rice
For a delightful side, this lemon and dill rice mixes 2 cups of basmati rice with the zest and juice of one lemon, sautéed onions, and minced garlic. Simmered in chicken stock, it brings a zesty contrast to the savory chicken.
Tzatziki
A traditional Mediterranean twist comes from the tzatziki. This refreshing sauce combines 1 cup of Greek yogurt, grated cucumber, mint, dill, lemon juice, and garlic, creating a perfect cooling accompaniment.
Cucumber, Tomato, and Mint Salad
Complete the meal with a cucumber, tomato, and mint salad. Combining diced Lebanese cucumbers, halved grape tomatoes, thinly sliced red onion, and fresh mint will not only add color but also a burst of fresh flavor. Toss together and sprinkle with sea salt for a refreshing touch.
For additional resources, check out this guide on how to select the best cucumbers and tips for preparing the perfect rice.
Step-by-step preparation of Baked Greek Chicken
Preparing a mouthwatering Baked Greek Chicken dish can feel like a culinary adventure, yet it's remarkably straightforward. Follow this guide to create a delightful meal that boasts vibrant flavors.
Marinate the chicken
Start by marinating the chicken thighs; this step is crucial for infusing flavor. In a large bowl, combine sea salt, black pepper, minced garlic, sweet paprika, dried oregano, plain Greek yogurt, olive oil, lemon juice, and a splash of water. Add your chicken to the bowl and coat each piece evenly. If you have time, cover the bowl and refrigerate for at least an hour (or up to 24 hours) to allow the flavors to meld beautifully. If you're in a hurry, you can bake it right away!
Bake the chicken to perfection
When you’re ready to bake, preheat your oven to 200°C (400°F). Transfer the marinated chicken to a baking dish, ensuring it’s spread out well. Pour the remaining water into the dish to keep it moist, then pop it in the oven. Bake uncovered for about 1 hour, until the chicken is golden brown and cooked through. Don’t forget to let it rest for at least 10 minutes after taking it out to keep it juicy!
Prepare the lemon and dill rice
While the chicken is baking, prepare the lemon and dill rice, a perfect accompaniment. Heat olive oil in a medium saucepan over medium-low heat, and add finely diced onion and minced garlic. Sauté until softened. Next, add in the washed basmati rice, followed by lemon juice, chicken stock, and a sprinkle of sea salt. Bring it to a boil, reduce the heat, cover, and let it simmer for about 12–14 minutes. Fluff with a fork before serving, adding fresh dill and parsley for a burst of flavor.
Make the tzatziki
Don’t forget the tzatziki! This refreshing condiment is key to bringing all the flavors together. In a small mixing bowl, combine Greek yogurt, grated cucumber (make sure to squeeze out any extra moisture), chopped mint leaves, dill, lemon juice, minced garlic, and a pinch of sea salt. Stir until well combined and let it sit for flavors to blend.
Toss together the cucumber, tomato, and mint salad
For a refreshing side dish, combine diced cucumbers, halved grape tomatoes, sliced red onion, and fresh mint leaves in a bowl. Sprinkle with a little sea salt and toss gently. This salad adds freshness and crunch to your meal—perfect alongside the rich flavors of the baked chicken.
Serve it all together
Finally, it’s time to serve your delicious creation! Scoop a generous portion of the lemon and dill rice onto your plates, top it with the baked Greek chicken, and add a dollop of tzatziki. Don’t forget the colorful cucumber and tomato salad on the side. This vibrant plate not only looks inviting but offers a delightful mix of textures and flavors—a truly satisfying dinner!
Enjoy your culinary adventure with this Baked Greek Chicken, and don’t forget to take a moment to appreciate the mouthwatering aroma wafting through your kitchen. Happy cooking!
Variations on Baked Greek Chicken
Air Fryer Method
If you crave a quicker option, try cooking your Baked Greek Chicken in an air fryer. It’s a great way to achieve crispy skin in less time! Simply marinate the chicken as per the original recipe, then preheat your air fryer to 190°C (375°F). Cook for 25–30 minutes, flipping halfway through. You'll love how easy it is to whip up this savory dish while keeping the flavor intact.
Vegetarian Alternatives
Not everyone is a fan of meat, so consider a vegetarian twist on your Baked Greek Chicken. You could replace the chicken with hearty roasted vegetables like eggplant, bell peppers, or chickpeas, marinated in the same delicious yogurt and herb mix. This variation not only offers a similar taste profile but also provides vibrant color and nutrition. For more ideas on plant-based recipes, check out Love and Lemons.
This imaginative take ensures everyone at your table leaves satisfied!
Cooking tips and notes for Baked Greek Chicken
Marination timing
For the Baked Greek Chicken, marination is crucial for enhancing flavor. If you can, aim to marinate the chicken for at least 1 hour but feel free to extend that to 24 hours for even more depth in taste. Planning a chicken dinner? Prepare your marinade the night before and let it work its magic while you rest!
Optimal baking temperature
When it comes to cooking the chicken, preheat your oven to 200°C (400°F). This temperature allows the chicken to roast beautifully, ensuring a crispy skin on the outside while keeping it juicy on the inside. For tips on how to ensure it cooks evenly, consider using a meat thermometer to check that it reaches an internal temperature of 75°C (165°F). Happy cooking!
Serving suggestions for Baked Greek Chicken
Pairing with sides
Enhance the flavors of your baked Greek chicken by pairing it with delicious sides. The lemon and dill rice not only complements the savory chicken but also adds a fresh burst of flavor. A side salad is a fantastic choice too; consider a vibrant cucumber, tomato, and mint salad to bring crunch and brightness to your plate. If you're looking to elevate your meal even more, try serving warm pita bread for dipping into tzatziki, making every bite irresistible.
Presentation ideas
When it comes to serving your baked Greek chicken, presentation matters. Arrange the chicken on a large platter, placing it atop a flavorful bed of lemon and dill rice. Drizzle the chicken with tzatziki and sprinkle fresh herbs for color. Add the cucumber and tomato salad in a separate bowl for added texture. For a touch of elegance, use colorful serving dishes or garnish with lemon wedges and sprigs of mint. Not only does this make for an Instagram-worthy feast, but it also excites the senses, making your dinner feel special!
Time Breakdown for Baked Greek Chicken
Preparation Time
Getting started with Baked Greek Chicken is easy! For maximum flavor, allow about 15 minutes to combine the marinade ingredients and coat the chicken. If you decide to marinate for longer, just pop it in the fridge for up to 24 hours.
Cooking Time
Once your chicken is marinated (or not), the cooking process is straightforward. It takes approximately 60 minutes for the chicken to roast to perfection in the oven. If you opt for the air fryer, budget around 25 to 30 minutes for that crispy finish!
Total Time
In total, you’re looking at around 1 hour and 25 minutes from start to finish, including marination and cooking. Whether you’re preparing a weeknight dinner or a gathering with friends, this dish is as convenient as it is delicious! Pair it with sides like tzatziki or a refreshing cucumber salad to enhance your meal. For tips on making a homemade tzatziki, check out this helpful guide.
Ready to dive into this delightful dish? Your taste buds will thank you!
Nutritional Facts for Baked Greek Chicken
When it comes to enjoying a wholesome meal, knowing the nutritional facts of your favorite dishes is essential. Here’s a quick overview of the Baked Greek Chicken’s nutritional profile:
Calories
Each serving of Baked Greek Chicken averages around 350 calories, ensuring you get a hearty meal without overindulging.
Protein
This dish is a fantastic source of protein, providing approximately 30 grams per serving, which is essential for muscle repair and overall health.
Fats
With about 15 grams of fats per serving, this recipe incorporates healthy fats mainly from olive oil and chicken, making it a satisfying choice for your diet.
For more detailed nutritional insights, you can refer to resources like the USDA FoodData Central or other nutrition databases. Enjoy crafting this vibrant dish that brings Mediterranean flavors to your table!
FAQ about Baked Greek Chicken
Can I use chicken breasts instead of thighs?
Absolutely! While the recipe calls for chicken thighs due to their tender and juicy characteristics, chicken breasts can be used as a leaner alternative. Just keep in mind that they might require less cooking time, so check for doneness around the 25-30 minute mark.
How can I store leftovers?
Leftover baked Greek chicken can be stored in an airtight container in the refrigerator for up to three days. To reheat, place it in the oven at 175°C (350°F) until heated through. If you want to keep it longer, consider freezing the chicken for up to three months. Thaw overnight in the refrigerator before reheating.
What can I substitute for Greek yogurt?
If you're in a pinch, sour cream works as a fantastic substitute for Greek yogurt, giving you a similar creamy texture and tang. You can also use plain regular yogurt, or for a dairy-free option, try coconut yogurt. Just note that this may change the flavor slightly. For an extra special touch, check out this tzatziki recipe to accompany your dish!
Conclusion on Baked Greek Chicken
In summary, this baked Greek chicken recipe shines as a go-to option for busy weeknights. It's not just about the flavors; it’s about creating a comforting meal you can relish with loved ones. Pair it with zesty lemon and dill rice, and you have a dining experience sure to impress. Enjoy!
Baked Greek Chicken
Equipment
- oven
- Air fryer
- medium saucepan
- Large Dish
- Small bowl
Ingredients
CHICKEN
- 1.2 kg bone-in chicken thighs skin on or off
- 2 teaspoon sea salt flakes
- 0.5 teaspoon freshly cracked black pepper
- 1 tablespoon freshly minced garlic
- 2 teaspoon sweet paprika
- 2 teaspoon dried oregano
- 0.5 cup plain Greek yoghurt 125 g
- 0.25 cup extra-virgin olive oil 60 ml
- 1 unit lemon Juice of
- 0.25 cup water for baking
LEMON AND DILL RICE
- 2 tablespoon extra-virgin olive oil
- 1 unit brown onion finely diced
- 1 teaspoon freshly minced garlic
- 2 cups basmati rice washed and drained, 400 g
- 1 unit lemon Juice and zest of
- 2 cups chicken stock 500 ml
- 0.5 teaspoon sea salt flakes
- 2 tablespoon finely chopped flat-leaf parsley
- 2 tablespoon finely chopped fresh dill
- unit Lemon wedges to serve
TZATZIKI
- 1 cup plain Greek yoghurt 250 g
- 1 tablespoon finely chopped mint leaves
- 1 tablespoon finely chopped fresh dill
- 1 tablespoon lemon juice
- 0.5 teaspoon freshly minced garlic
- 0.5 teaspoon sea salt flakes
CUCUMBER, TOMATO AND MINT SALAD
- 2 Lebanese cucumbers diced
- 1 cup grape tomatoes halved, 150 g
- 1 small red onion sliced
- 1 cup fresh mint leaves picked, 30 g
- 0.5 teaspoon sea salt flakes
Instructions
Chicken Preparation
- Place all the ingredients, except the water, in a large dish and use your hands to evenly coat the chicken. If marinating, cover and refrigerate for 1 hour, or up to 24 hours. Alternatively, bake the chicken immediately.
- Preheat the oven to 200°C (400°F). Transfer the chicken to a baking dish and add the water to the centre of the dish. Bake the chicken, uncovered, for 1 hour.
- Leave to rest, uncovered, for at least 10 minutes once cooked.
- To cook the chicken in the air fryer: In a large bowl or dish, mix the yoghurt, olive oil, garlic, paprika, oregano, salt and pepper. Add the chicken thighs and coat them evenly in the marinade. Cover and refrigerate for 1 hour (or up to 24 hours) for best flavour. If short on time, skip marination and continue with the recipe.
- Preheat your air fryer to 190°C (375°F) for about 5 minutes.
- Lightly grease the air fryer basket or tray with cooking spray or oil. Place the chicken thighs in a single layer, skin-side up, ensuring they don’t overlap.
- Air fry for 25–30 minutes, flipping halfway through, until fully cooked and crispy.
- Let the chicken rest for 5–10 minutes before serving.
Rice Preparation
- Heat the olive oil in a medium saucepan over medium-low heat. Add the onion and garlic and cook, stirring, for 2–3 minutes until softened and fragrant.
- Stir the rice through, then immediately add the lemon juice, chicken stock and salt. Bring to a rolling boil, then reduce the heat immediately to low and cook, covered, for 12–14 minutes until small pits begin to appear on the surface of the rice and all the liquid has been absorbed. Allow to stand, covered, for 10 minutes before uncovering and fluffing the rice with a fork.
- Stir through the lemon zest, parsley and dill. Serve immediately with an extra squeeze of lemon.
Tzatziki Preparation
- Combine the ingredients in a small bowl and set aside.
Salad Preparation
- Combine the ingredients in a small bowl and set aside.
Serving
- Serve the chicken heaped on a bed of the lemon and dill rice, topped with tzatziki and a side of the cucumber, tomato and mint salad.
Leave a Reply