Baked Greek chicken

I freaking love Greek food. I love all the garlic, salty feta cheese and olives, and especially the grilled meats and hummus, mmmmm…. So when I had a craving for a nice Greek dinner, I knew I’d be making a classic Greek salad! Let’s be honest here, with ingredients like raw onion and feta, a Greek salad would have serious potential to stink up my breath, and in my world, the stinkier the food makes your breath, the better it tastes while you’re eating it! So yay stinky salad! And then came the choice of which protein to cook to accompany the salad… I had come across a simple recipe for making baked Greek chicken a few days ago, and it seemed pretty easy, so I decided to try it! The recipe calls for juicy bone-in thighs and drumsticks with skin, but I also included some boneless, skinless, breasts in order to accommodate those who shun the clearly superior dark cuts of meat. I will always choose to gnaw on a drumstick with crunchy skin, over a proper, neat chicken breast. Rustic is best! Cooking boneless, skinless chicken breasts together with bone-in thighs protected by skin, showed me that the breasts cook much faster, and by the time the dark meat was done, they were a bit dry. So next time I cook with both dark and white meat, I’ll make sure to separate the white meat and to take it out early. The recipe calls for a drizzle of lemon and honey over the chicken right before it’s done, and I really liked it, it made the chicken taste distinctly Greek.


  • Chicken pieces
  • Lemon juice
  • Olive oil
  • Oregano
  • Garlic powder
  • Salt

Honey drizzle

  • 1/2 cup honey
  • 3Tb lemon juice

Toss the chicken together with the other ingredients, and leave to marinate for a couple of hours. When ready to cook, place in a dish in a single layer, and bake at 500C for 30min. In the meanwhile, make the honey drizzle, and in the last 5min of cooking, drizzle all over the chicken pieces. Put back in oven, and watch the skin get all glossy and yummy looking (or look pale and anemic and sad if you used a skinless chicken breast… see pic).

Serve with a delicious Greek salad! Mine was made up of tomatoes, feta cheese, kalamata olives, cucumber, and slices of red onion. I used a simple dressing of olive oil and lemon juice.


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