Mediterranean Lemon Chicken Recipe

Why You’ll Love This this Mediterranean Lemon Chicken

This Mediterranean lemon chicken transforms ordinary bone-in breasts into something that tastes like you spent all day in the kitchen, when really you just tucked lemon slices under the skin and let the oven do the heavy lifting.

The kalamata olives add that briny punch that makes your taste buds sit up and pay attention, while the fresh mint at the end brings everything together with a bright, herbaceous finish that screams “I know what I’m doing in here.”

Plus, with just 45 minutes of roasting time, you get tender, juicy chicken with crispy skin and enough flavorful pan juices to make you want to lick the plate – though I won’t judge if you do.

Ingredients List

This Mediterranean lemon chicken recipe keeps things beautifully simple with just a handful of ingredients that pack serious flavor punch.

• 4 lemons
• 2 teaspoons dry all purpose Greek seasoning
• 4 bone-in chicken breast halves, about 2-1/2 lbs
• 1 onion, cut in 8 wedges
• 1/2 teaspoon salt
• 1/2 teaspoon cracked pepper
• 4 ounces pitted kalamata olives, drained (1 cup)
• 1 tablespoon thinly sliced fresh mint
• mint sprig for garnish

Health Considerations:

• Bone-in chicken breasts provide lean protein while keeping the meat juicy during roasting
• Lemons deliver vitamin C and natural brightness without added sugars
• Kalamata olives contribute heart-healthy monounsaturated fats, though they’re higher in sodium
• Fresh mint adds antioxidants and aids digestion
• This recipe naturally avoids heavy creams or excessive oils, making it a lighter Mediterranean option

Step by Step Directions

This Mediterranean lemon chicken transforms simple ingredients into an aromatic, one-pan meal that delivers bold Greek flavors with minimal effort.

Step-by-Step Instructions:

• Preheat oven to 400 degrees F.
• Cut 2 lemons into 12 slices total and sprinkle with 1 teaspoon Greek seasoning.
• Using your fingers, carefully loosen the skin from each chicken breast half.
• Arrange 3 seasoned lemon slices under the skin of each breast, then smooth the skin back over the lemons.
• Place the prepared chicken breasts in a large roasting pan.
• Cut the remaining 2 lemons into wedges and arrange around the chicken along with the onion wedges.
• Sprinkle the chicken and vegetables with salt, cracked pepper, and remaining 1 teaspoon Greek seasoning.
• Add the drained kalamata olives to the pan around the chicken.
• Roast for approximately 45 minutes, or until juices run clear when chicken is pierced with a fork.
• Transfer chicken and vegetables to a serving platter and drizzle with the pan juices.
• Let the chicken rest for 10 minutes before serving.
• Just before serving, sprinkle with thinly sliced fresh mint and garnish with mint sprigs.

For the best results, use premium cookware sets that distribute heat evenly throughout the roasting process.

Substitutions and Variations

• Seasoning swaps – No Greek seasoning blend? Mix up your own with oregano, garlic powder, onion powder, and a pinch of dried thyme.
• Vegetable additions – Toss in some baby potatoes, bell peppers, or zucchini chunks to make it even more of a complete meal.
• Spice it up – Add a pinch of red pepper flakes or some fresh garlic cloves if you want a little heat to wake up your taste buds.
• Marinade method – Let the chicken hang out in lemon juice and seasoning for a few hours beforehand, though honestly, it’s plenty flavorful without the extra step.

Additional Things to Serve With This Dish

This chicken is practically begging for some good sidekicks to round out the plate.

• Rice or grains – Plain basmati rice soaks up those lemony pan juices like a dream, though quinoa or orzo pasta work just as well if you’re feeling fancy.
• Roasted vegetables – Asparagus, green beans, or roasted Brussels sprouts add that nice color contrast and keep things on the lighter side.
• Bread situation – Warm pita bread, crusty sourdough, or even some garlic naan for scooping up every last drop of those gorgeous pan drippings.
• Fresh salads – A simple Greek salad with cucumbers and tomatoes, or just some mixed greens with a light vinaigrette to cut through the richness.
• Potato options – Roasted fingerlings, creamy mashed potatoes, or those crispy smashed potatoes that everyone seems to love these days.

Cooking Tips & Tricks (Chef’s Notes)

Let me share the little secrets that make this dish absolutely foolproof, even when you’re feeling a bit scattered in the kitchen.

• Don’t skip loosening that chicken skin – I know it feels weird at first, but trust me, sliding those lemon slices underneath creates these amazing little pockets of citrus flavor that infuse the meat from the inside out.
• Pat everything dry before seasoning – Wet chicken equals sad, pale skin instead of that gorgeous golden color we’re after, and nobody wants that disappointment on their dinner table.
• Use a meat thermometer if you have trust issues – The internal temp should hit 165°F, because nobody needs to play chicken roulette with undercooked poultry.
• Let those pan juices work their magic – Don’t dump them down the drain like some kind of flavor criminal, drizzle every precious drop over the chicken and sides.
• Fresh mint at the very end – Add it right before serving or it’ll turn into sad, wilted confetti instead of that bright, aromatic finish that makes people think you actually know what you’re doing.
• Room temperature chicken cooks more evenly – Pull it out of the fridge about 30 minutes before cooking, though I’ll admit I forget this step half the time and the world doesn’t end.

Nutritional Facts

This Mediterranean Lemon Chicken delivers impressive protein while keeping calories reasonable, making it a smart choice for healthy weeknight dinners.

• Calories per serving: Approximately 320-350 calories (based on 4 servings)
• Protein powerhouse: Each serving packs about 35-40 grams of lean protein from the chicken breast
• Healthy fats: 12-15 grams primarily from the kalamata olives and chicken skin
• Low carb friendly: Only 8-10 grams of carbohydrates, mostly from the lemons and onions
• Vitamin C boost: One serving provides over 40% of your daily vitamin C needs thanks to all that fresh lemon
• Heart-healthy benefits: Olives contribute monounsaturated fats and antioxidants
• Sodium content: Moderate at about 480-520mg per serving, mainly from the olives and seasoning
• Iron source: Provides approximately 8% of daily iron requirements
• Naturally gluten-free: Perfect for those avoiding gluten without any recipe modifications needed
• Bone-in benefits: Cooking with bones adds extra minerals and keeps the meat more nutritious and flavorful

Fun “Did You Know?”

Why does lemon make chicken taste so incredibly good? I’ll tell you – it’s pure chemistry! The citric acid in lemons breaks down proteins, naturally tenderizing the meat while infusing bright flavor.

Here’s something fascinating: Greeks have been pairing lemon with chicken for over 2,000 years, believing it aids digestion. The Mediterranean diet, featuring dishes like this lemon chicken, is linked to longer lifespans and better heart health.

Fun fact – one lemon contains more potassium than most people realize, supporting muscle function. That’s why this recipe isn’t just delicious; it’s nutritionally brilliant too!