Easy Mediterranean Chicken with Lemon and Oregano
Juicy chicken pieces marinated in lemon, garlic and oregano, seared until golden. A simple, souvlaki-style weeknight dinner.
This is the chicken recipe to know by heart. It uses the classic Greek souvlaki marinade — olive oil, lemon, garlic and dried oregano — but skips the skewers and cooks the chicken in a hot pan, so it's on the table in about half an hour.
Boneless chicken thighs are the best choice: they stay juicy even if they cook a minute too long, and they brown beautifully. Breast works too; see the tips below.
Serve it Greek-taverna style with salad, tzatziki and warm pita, or pile it onto rice or roasted vegetables.
Easy Mediterranean Chicken with Lemon and Oregano
- Prep Time
- 10 min
- Cook Time
- 12 min
- Marinating
- 30 min
- Total Time
- 52 min
- Servings
- 4
- Calories
- 330 kcal*
- Difficulty
- Easy
Equipment
- Large heavy frying pan or grill pan
Ingredients
Instructions
Marinate
In a bowl, mix 2 tbsp of the olive oil with the lemon zest and juice, garlic, oregano, paprika, salt and pepper. Add the chicken, toss to coat and marinate for 30 minutes at room temperature, or up to 8 hours in the fridge.
Heat the pan
Heat the remaining 1 tbsp oil in a large heavy frying pan over medium-high heat until it shimmers.
Sear
Lift the chicken out of the marinade and add it to the pan in a single layer (cook in two batches if needed). Leave it undisturbed for 3 minutes until golden underneath, then turn and cook for another 5–7 minutes, turning occasionally, until cooked through (74°C / 165°F).
Finish
Take the pan off the heat, squeeze over a little extra lemon and sprinkle with a pinch of oregano. Rest for 3 minutes before serving.
Tips & Tricks
- Don't crowd the pan — the chicken will steam instead of browning.
- If using chicken breast, marinate no longer than 2 hours and cook for 1–2 minutes less so it doesn't dry out.
- Don't marinate for more than 8 hours: the lemon juice starts to make the texture mushy.
Substitutions
- Skewers: Thread the marinated chicken onto skewers and grill over medium-high heat for 10–12 minutes, turning often.
- Herbs: Add 1 tsp dried thyme or a little chopped fresh rosemary alongside the oregano.
Storage Instructions
- Keep cooked chicken in the fridge for up to 3 days. It's excellent cold in salads and wraps.
- Freeze cooked chicken for up to 2 months, or freeze raw chicken in its marinade and let it marinate as it thaws in the fridge.
Serving Suggestions
- Serve with a Greek Village Salad, tzatziki and warm pita.
- For a sheet-pan dinner feel, serve over Mediterranean Roasted Vegetables.
Nutrition Information
Per serving
- Calories
- 330 kcal
- Carbohydrates
- 3 g
- Protein
- 34 g
- Fat
- 20 g
- Saturated fat
- 4 g
- Fiber
- 1 g
- Sugar
- 1 g
- Sodium
- 680 mg
* Nutrition values are estimates calculated from the ingredient list and will vary with brands and portion sizes. See our disclaimer.
Frequently Asked Questions
Can I bake this chicken instead?
Yes. Spread the marinated pieces on a lined baking tray and roast at 220°C / 425°F for 18–20 minutes, until golden and cooked through.
Is this chicken gluten-free?
Yes — every ingredient in the chicken and marinade is naturally gluten-free.
