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4.94 from 15 votes

Baked Greek Chicken

Author: Nicole
Servings: 4 –6
This Baked Greek Chicken recipe 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 lemon and dill rice.
Prep Time15 minutes

Ingredients

CHICKEN

  • 1.2 kg 2 lb 10 oz bone-in chicken thighs (skin on or off)
  • 2 tsp sea salt flakes
  • ½ tsp freshly 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
  • Juice of 1 lemon
  • ¼ cup 60 ml water

LEMON AND DILL RICE

  • 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 (see note 1 re gluten)
  • ½ tsp sea salt flakes
  • 2 tbsp finely chopped flat-leaf parsley
  • 2 tbsp finely chopped fresh dill
  • Lemon wedges to serve
  • TZATZIKI
  • 1 cup 250 g plain Greek yoghurt
  • 1 Lebanese short 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

CUCUMBER, TOMATO AND MINT SALAD

  • 2 Lebanese short 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 sea salt flakes

Instructions

  • Coat the chicken – 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. 
  • Bake the chicken – 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, uncovered, for 1 hour.
  • Rest – 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 to prevent sticking. Place the chicken thighs in a single layer, skin-side up, ensuring they don’t overlap (cook in batches if necessary).
  • Air fry for 25–30 minutes, flipping halfway through, until fully cooked and crispy.
  • Let the chicken rest for 5–10 minutes before serving.
  • Make the lemon and dill rice – 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. 
  • Make the tzatziki – Combine the ingredients in a small bowl and set aside.
  • Make the cucumber, tomato and mint salad – Combine the ingredients in a small bowl and set aside.
  • Serve – 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

Note 1 – Although most chicken stock is gluten-free, always check the ingredients panel to be 100% sure.
Note 2 – 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.

Leftovers

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!

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