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Baked Greek Chicken

Baked Greek Chicken

This Baked Greek Chicken recipe is a delicious, comforting weeknight dinner featuring marinated chicken served with fresh salad and tzatziki.
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Prep Time 1 hour
Cook Time 1 hour 25 minutes
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Course Main Course
Cuisine Greek
Servings 6 servings
Calories 450 kcal

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.

Notes

Tzatziki can be made in advance and stored in the refrigerator until serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 400IUVitamin C: 20mgCalcium: 150mgIron: 2mg
Keyword Baked Greek Chicken, chicken, easy dinner, Greek recipe, Mediterranean, weeknight meal
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