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Greek Chicken


4 Chicken breast and/or 4 chicken thighs (boneless and skinless)

1/4 cup olive oil

1 lemon sliced and juiced

1/4 cup lemon juice (from the above lemon)

8 to 12 garlic cloves, minced

1 1/2 tsp Italian seasoning

1/2 tsp nutmeg

1 medium onion, diced

1/2 tsp salt

1 tsp ground pepper

1 cup chicken broth

1 tbsp capers (not the juice)

2 celery stalks (cut in half)


Preheat oven to 425 degrees F.

Brown the chicken on both sides with 1 tsp oil in a skillet. Add the onions and celery stalks to the bottom of the skillet. In a bowl, mix together olive oil, lemon juice, garlic, seasoning, capers, and nutmeg. Pour over the chicken. Add the sliced lemons on top of the chicken. Add the chicken broth to the dish, but DO NOT pour over the chicken. Bake uncovered for 15 - 20 minutes or until the chicken reaches an internal temperature of 165 degrees F. Serve with rice, pasta, cauliflower rice, mashed potatoes, or favorite vegetable.


Tip: Can use bone-in and skin on whole or cut up chicken. Adjust the cooking time to 45 minutes to 1 hour.

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