Dinner Lunch

Greek Lemon Chicken

Yield: 4

Boneless Skinless Thighs

Made With:

Boneless Skinless Thighs Fresh

Greek Lemon Chicken

Mark Phillips
@chefsoutherntemp

A super simple recipe that's quick to make so you aren't spending all day in the kitchen. Keep the Greek Lemon Chicken light and healthy by pairing with quinoa or couscous or more decadent with creamy mashed potatoes.

00:15
Prep
00:45
Cook
01:00
Total Time

Ingredients & Directions

Directions

Greek Lemon Chicken

1.5 lbs
Springer Mountain Farms Boneless Skinless Chicken Thighs
1/4 cup
Dijon mustard
1/4 cup
olive oil
zest of 1 lemon
1/3 cup
lemon juice
4-5
garlic cloves, minced
2 tablespoons
dried Italian seasoning
1 teaspoon
kosher salt
1/2 teaspoon
freshly ground black pepper
  1. Make the marinade by whisking together all ingredients except for the chicken until fully combined.
  2. Toss the chicken pieces in marinade to fully coat and allow to sit for at least 15 minutes (or in the refrigerator overnight until ready to cook).
  3. When ready to cook, preheat oven to 425°F.
  4. Line baking sheet with foil for easy cleanup.
  5. Arrange chicken on baking sheet in a single layer.
  6. Bake for 20-25 minutes or until cooked through and internal temperature reaches 165°F.

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Dinner Lunch

Greek Lemon Chicken

Greek Lemon Chicken

Mark Phillips
@chefsoutherntemp

Boneless Skinless Thighs

Made With:

Boneless Skinless Thighs

A super simple recipe that's quick to make so you aren't spending all day in the kitchen. Keep the Greek Lemon Chicken light and healthy by pairing with quinoa or couscous or more decadent with creamy mashed potatoes.

Yield: 4

00:15 Prep
00:45 Cook
01:00 Total Time

Ingredients

Directions

Greek Lemon Chicken

1.5 lbs
Springer Mountain Farms Boneless Skinless Chicken Thighs
1/4 cup
Dijon mustard
1/4 cup
olive oil
zest of 1 lemon
1/3 cup
lemon juice
4-5
garlic cloves, minced
2 tablespoons
dried Italian seasoning
1 teaspoon
kosher salt
1/2 teaspoon
freshly ground black pepper
  1. Make the marinade by whisking together all ingredients except for the chicken until fully combined.
  2. Toss the chicken pieces in marinade to fully coat and allow to sit for at least 15 minutes (or in the refrigerator overnight until ready to cook).
  3. When ready to cook, preheat oven to 425°F.
  4. Line baking sheet with foil for easy cleanup.
  5. Arrange chicken on baking sheet in a single layer.
  6. Bake for 20-25 minutes or until cooked through and internal temperature reaches 165°F.