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Recipe from Simpler Savory

The recipe

Easy Low Carb Greek Lemon Chicken

Prep
15 min
Cook
25 min
Total
40 min
Servings
4 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 4 servings.

calories
380

2× the original author values. Recipe yield: 4 servings.

calories
760

3× the original author values. Recipe yield: 4 servings.

calories
1140
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 2 lb chicken thighs, bone-in skin-on — about 6–8 pieces; boneless/skinless works too
  • 1/4 cup extra-virgin olive oil
  • 2 lemons — zested and juiced (about 2 tbsp zest, 1/4 cup juice)
  • 4 cloves garlic — minced
  • 2 tsp dried oregano — rubbed between fingers to release aroma
  • 1 tsp sea salt — plus more to taste
  • 1/2 tsp black pepper — freshly ground
  • 1/2 tsp smoked paprika — optional but recommended
  • 1 tbsp olive oil — for searing
  • 1/2 cup chicken broth — low sodium
  • 1 tbsp lemon juice — to finish the sauce
  • 1/2 tsp dried oregano — for the sauce
  • 1 tbsp capers — optional, drained
  • 1/4 cup feta cheese — optional, crumbled for serving

Instructions

  1. In a large bowl, whisk olive oil, lemon zest and juice, minced garlic, dried oregano, sea salt, black pepper, and smoked paprika until combined and fragrant.
  2. Add chicken thighs and toss to coat well; marinate 20–30 minutes at room temperature or up to 8 hours refrigerated.
  3. Preheat the oven to 425°F (220°C) for thighs; if using breasts, 400°F (205°C).
  4. Pat chicken dry. Heat 1 tbsp olive oil in an oven-safe skillet over medium-high. Place chicken in, skin-side down if using skin-on, and sear without moving until deeply golden and the skin releases, 3–5 minutes. Flip.
  5. Transfer skillet to the oven and roast until the thickest part reaches 165°F, about 15–20 minutes for bone-in thighs (10–12 minutes for breasts; 12–15 for boneless thighs).
  6. Transfer chicken to a plate to rest; pour off excess fat, leaving about 1 tablespoon in the skillet.
  7. Return skillet to medium heat, add chicken broth, and scrape up browned bits. Simmer 1–2 minutes until slightly reduced.
  8. Stir in lemon juice and a pinch of dried oregano; taste and adjust salt or lemon to brighten.
  9. Return chicken to the skillet and spoon sauce over the top, or pour sauce over chicken on a platter.
  10. Scatter capers and crumbled feta over the chicken just before serving, if using.
  11. Serve hot with cauliflower rice, Greek salad, or roasted vegetables to keep it low carb.

Notes

Storage: Cool completely and refrigerate in an airtight container up to 4 days, or freeze (without feta) up to 2 months. Reheat at 325°F until warmed through (10–15 minutes), or in a covered skillet with a splash of broth. Add fresh lemon to revive brightness before serving.

Source: https://simplersavory.com/easy-low-carb-greek-lemon-chicken/