This Baked Greek Chicken is exactly what I look for when it comes to a quick and fuss-free weeknight dinner that’s wholesome and satisfying. The chicken is marinated before being roasted to juicy, caramelised perfection in the oven. The Greek yoghurt in the marinade is what makes this recipe so special – it tenderises the chicken and helps to create that crispy crust. I have provided a gorgeous lemon and dill rice that complements the Mediterranean flavours.

Baked Greek Chicken
In this nourishing, comforting Baked Greek Chicken, the meat is cooked to juicy, caramelised perfection, then served with a herb and lemon rice, a simple fresh salad and tzatziki.

There’s also a super quick, refreshing tomato, cucumber and mint side salad – and, of course, this dish wouldn’t be complete without some tzatziki! But feel free to mix things up! You might like to serve the chicken in Greek-inspired rice bowls with roasted potatoes, or shredded into pita bread with a big dollop of hummus. While you can marinate the chicken for up to 24 hours, I often marinate it for just a few minutes, which still produces flavour-packed results. This really is a minimal-effort meal that has all the vibes and flavour of roasted chicken without the fuss of carving (and a faster cooking time!). It’s also fabulous for entertaining – I like to have all the sides prepared ahead of time and the chicken marinated, so all I need to do is pop the chicken in the oven.

Can I use boneless, skinless chicken thigh fillets or breast?

Yes! But the cooking temperatures and times need to be modified.

Baked Greek Chicken
The secret ingredient here is the yoghurt in the marinade, which helps keep the meat tender and juicy as well as creating a gorgeous crispy crust on the chicken skin.

Chicken thigh – Modify the temperature to 220°C (425°F) (200°C/400°F fan-forced) and the cooking time to 25–30 minutes. If the chicken isn’t caramelised and golden at the end of the cooking time, grill (broil) the chicken in the oven for a few minutes until it is golden.

Chicken breast – Pound the chicken breast to an even thickness using a mallet or rolling pin, so that it is roughly 1.5 cm (3/4 inch) thick. Modify the temperature to 220°C (425°F) (200°C/400°F fan-forced) and the cooking time to 18–20 minutes. If the chicken isn’t caramelised and golden at the end of the cooking time, grill (broil) the chicken in the oven for a few minutes until it is golden.

Baked Greek Chicken
This beautiful dish makes a great family weeknight dinner, but is also special enough to serve to guests.

What else can I serve with Baked Greek Chicken?

Although the lemon and dill rice in this recipe is absolutely divine, what I love about this chicken dish is its versatility! Here are some serving suggestions: Oven Baked Crispy Potato Wedges, The BEST Roast Potatoes, plain rice, couscous, roasted vegetables (a mediterranean mix of eggplant/aubergine, zucchini/courgette, capsicum/bell pepper and cherry tomatoes would be delicious), grilled pita bread, 2 Ingredient Flatbread, Greek salad, hummus, baba ganoush or garlic sauce.

Watch how to make Baked Greek Chicken

What other comforting chicken and vegetable meals might I enjoy?

If you’re looking for a family-friendly weeknight meal, you are sure to love:
Crispy Baked Schnitzel
Easy One-pan Roast Chicken & Vegetables
Chicken Fajita Tray Bake
Mediterranean Chicken Tray Bake

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Baked Greek Chicken

Baked Greek Chicken

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5 from 2 reviews

This Baked Greek Chicken is a delicious, comforting and fuss-free weeknight dinner. The chicken is marinated briefly before being roasted to perfection, then served with a cucumber, tomato and mint salad and tzatziki on a bed of lemony rice.

  • Total Time: hour and 25 mins
  • Yield: 4-6



  •     1.2 kg (2 lb 10 oz) bone-in chicken thighs (skin on or off) 
  •     2 tsp sea salt flakes
  •     ½ tsp cracked black pepper 
  •     1 tbsp freshly minced garlic
  •     2 tsp sweet paprika
  •     2 tsp dried oregano 
  •     ½ cup (125 g) plain Greek yoghurt
  •     ¼ cup (60 ml) extra-virgin olive oil 
  •     ¼ cup (60 ml) water 


  •     2 tbsp extra-virgin olive oil 
  •     1 brown onion, finely diced 
  •     1 tsp freshly minced garlic 
  •     2 cups (400 g) basmati rice, washed and drained
  •     Juice and zest of 1 lemon 
  •     2 cups (500 ml) chicken stock 
  •     ½ tsp sea salt flakes
  •     2 tbsp finely chopped flat-leaf parsley 
  •     2 tbsp finely chopped fresh dill
  •     Lemon wedges, to serve 


  •     1 cup (250 g) plain Greek yoghurt 
  •     1 Lebanese (Persian) cucumber, grated and excess juice squeezed out 
  •     1 tbsp finely chopped mint leaves 
  •     1 tbsp finely chopped fresh dill 
  •     1 tbsp lemon juice
  •     ½ tsp freshly minced garlic 
  •     ½ tsp sea salt flakes 


  •     2 Lebanese (Persian) cucumbers, diced 
  •     1 cup (150 g) grape tomatoes, halved 
  •     1 small red onion, sliced 
  •     1 cup (30 g) firmly packed fresh mint, leaves picked
  •     ½ tsp salt, to season



  1. Place all the ingredients, except the water, in a large dish and use your hands to evenly coat the chicken. If marinating (see note 1), cover and refrigerate for 1 hour, or up to 24 hours. Alternatively, bake the chicken immediately. 
  2. Preheat the oven to 200°C (400°F) (180°C/150°F fan-forced). Transfer the chicken to a baking dish and add the water to the centre of the dish. Bake the chicken for 1 hour. Leave to rest, uncovered, for at least 10 minutes once cooked.


  1. 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. 
  2. 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. 
  3. Stir through the lemon zest, parsley and dill. Serve immediately with an extra squeeze of lemon


  1. Combine the ingredients in a small bowl and set aside.


  1. Combine the ingredients in a small bowl and set aside.


  1. 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.


Note 1 – The longer you leave the chicken to marinate, the more pronounced it will be in flavour. I rarely factor in marinating time and the results are always flavour-packed and succulent, so don’t feel you can’t make this recipe if you are short on time.

Make ahead: 

Chicken – Marinate the chicken for up to 24 hours. Store refrigerated in an airtight container. 

Lemon and dill rice – Prepare as per the recipe and refrigerate in an airtight container for up to 48 hours prior to reheating and serving. For best results, stir through the herbs after reheating and prior to serving. 

Tzatziki – Prepare up to 72 hours prior to serving. Refrigerate in an airtight container.

Cucumber, tomato and mint salad – Prepare up to 48 hours prior to serving, store the cucumber, tomato, mint and onion in separate containers to stop the salad softening. Do not add salt – add it right before serving.


Chicken – Refrigerate in an airtight container for up to 3 days. Not suitable to freeze. 

Lemon and dill rice – Refrigerate in an airtight container for up to 2 days. 

Tzatziki –  Refrigerate in an airtight container for up to 3 days.

Cucumber, tomato and mint salad – Best consumed immediately, but can be refrigerated for up to 48 hours. The mint and tomato will soften due to the salt but will still be equally delicious!

  • Author: Nicole
  • Prep Time: 15 mins
  • Cook Time: 1 hour and 10 mins resting time
  • Category: grilling , barbequing , holiday favourites , batch cooking , meal planning , budget-friendly , quick and easy , one pan , freezer friendly , chicken
  • Method: Barbequing-grilling , roasting , baking , frying , sauteing , boiling , simmering , steaming , slow cooking , grilling-broiling , braising , pan
  • Cuisine: Greek