Easy Greek Lemon Chicken

Embrace the vibrant flavours of the Mediterranean with this Easy Greek Lemon Chicken recipe, a simple yet utterly delicious dish that marries the tangy zest of lemon with aromatic herbs and succulent chicken. Perfect for a leisurely weekend dinner or a comforting weeknight meal, this recipe promises a delightful culinary journey to Greece from the comfort of your own kitchen. Let’s dive into the world of Mediterranean cooking and bring the essence of Greek cuisine to your dining table with this foolproof recipe.

Ingredients:

•   4 chicken thighs, bone-in, skin-on - we used Farmfetch Free Range Large Chicken Thighs
•   2 cloves of garlic, minced
•   1/2 lemon
•   1 brown onion, sliced
•   A handful of fresh basil, thyme, and rosemary
•   A splash of white wine (optional)
•   3/4 cup of chicken stock
•   Salt and pepper, to taste

Instructions:

1.  Begin by preheating your oven to 140-150°C (285-300°F), setting the stage for a slow-roasted masterpiece.
2.  Heat a skillet over medium flame and sauté the sliced onions until they turn translucent and emit a sweet aroma.
3.  Introduce the minced garlic to the skillet, stirring vigorously for about 2 seconds to prevent it from burning, thus infusing the oil with its flavour.
4.  Transfer the aromatic garlic and onions into a casserole dish, spreading them as a flavourful bed for the chicken to rest on.
5.  Season the chicken thighs liberally with salt and pepper, ensuring each piece is well coated for maximum flavour.
6.  Using the same skillet, sear the chicken thighs on both sides until they achieve a golden-brown hue, locking in the juices and flavours.
7.  Tear the fresh herbs with your hands to release their oils and fragrances, then sprinkle them over the onions in the casserole dish, creating a herbaceous layer.
8.  Nestle the seared chicken thighs atop the herb and onion bed, skin side up, to ensure a crispy finish.
9.  Gently pour the chicken stock and, if desired, a splash of white wine over the chicken, adding moisture and depth to the dish.
10. Quarter the lemon and squeeze its juice evenly over the chicken, then tuck the squeezed lemon pieces near the chicken pieces, infusing the dish with a burst of citrus.
11. Season the dish with an additional pinch of salt and pepper.
12. Cover the casserole dish snugly with a lid or aluminum foil, trapping the steam and flavours as the chicken bakes to perfection.
13. Place the dish in the preheated oven and bake for approximately 2 hours, or until the chicken is thoroughly cooked and falls off the bone.

This Easy Greek Lemon Chicken is a testament to the beauty of simple ingredients coming together to create a dish that’s both comforting and exotic. Serve it alongside a fluffy bed of rice or a crisp salad for a meal that’s sure to impress your family and guests alike. Enjoy the journey through the tastes and aromas of Greece with every bite!

FAQ’s

1. Should You Put Lemon on Chicken Before or After Cooking?

Adding lemon to chicken can be done both before and after cooking, depending on the desired outcome and flavour profile you’re aiming for.

Before Cooking:

• Marinating: Lemon juice can be used in a marinade before cooking. The acidity of the lemon juice helps to tenderise the chicken and infuse it with flavour. However, it’s important not to marinate for too long, especially with thin cuts, as the acid can start to “cook” the surface of the meat, affecting its texture. A few hours up to overnight is usually sufficient.
• Seasoning: Squeezing lemon juice over the chicken before roasting or grilling can add a fresh burst of flavour. This method works well for thicker cuts of chicken like thighs or whole birds.

After Cooking:

• Enhancing Flavour: Squeezing fresh lemon juice over cooked chicken can add a vibrant, zesty flavour that complements the chicken’s natural taste. It’s a great way to brighten up the dish and add a bit of acidity to balance the flavours.
• Serving: Adding lemon wedges or slices to the plate when serving allows individuals to adjust the lemon flavour to their liking.

Considerations:

• Cooking Method: The decision might also depend on your cooking method. For example, roasting a chicken with lemon slices beneath the skin or inside the cavity can infuse the meat with citrusy flavours during cooking. In contrast, adding lemon juice to a pan sauce or drizzling it over grilled or broiled chicken after cooking can enhance the dish with a fresh lemony accent.
• Personal Preference: Taste preference plays a significant role. Some people might prefer the more mellow, integrated flavour of lemon when it’s added before cooking, while others might enjoy the sharp, fresh tang of lemon added just before serving.

Experimenting with both methods will help you discover which method best suits your taste and the specific dish you’re preparing.

2. What Can I Use Instead of Lemon for Greek Chicken?

If you’re making Greek chicken but don’t have lemon or simply want to try something different, there are several alternatives that can bring similar brightness and acidity to your dish. Here are some substitutes:

1. Lime – Limes can be a close substitute for lemons, offering a similar acidic brightness but with a slightly different flavour profile. Use lime juice in the same way you would lemon juice in your recipe.

2. Vinegars – A variety of vinegars can also do the trick by providing the needed acidity. Consider using:

• White Wine Vinegar: A great substitute that adds a mild and slightly fruity acidity.
• Apple Cider Vinegar: Offers a slightly sweeter alternative with a fruity note. Use about half the amount of vinegar initially, then adjust to taste, as vinegars can be more potent than lemon juice.

3. Orange Juice (in moderation) – For a sweeter, milder citrus flavour, orange juice can be used. It’s less acidic than lemon, so it might not substitute the tanginess entirely, but it can add a pleasant, fruity flavour. It works particularly well in marinades.

4. Sumac – Sumac is a spice used widely in Mediterranean and Middle Eastern cooking, known for its tangy, lemon-like flavour. It’s a great alternative for adding a sour note to your Greek chicken without using any citrus. Sprinkle sumac over your chicken before cooking as you would with lemon zest.

5. Tamarind – Tamarind paste or concentrate can provide a sour taste similar to lemon. It’s more common in Asian and Latin American cuisines but can be used in Greek dishes for a unique twist. Start with a small amount and adjust to taste, as tamarind can have a strong flavour.

When substituting these alternatives, consider the specific flavours of your dish and how the substitute will complement or alter these flavours. Each alternative brings its unique taste and might slightly change the character of your Greek chicken, but experimenting with these can lead to delicious discoveries.

3. What Does Soaking Chicken in Lemon Juice Do?

Soaking chicken in lemon juice, or using lemon juice in a marinade, serves several purposes that enhance the flavour, texture, and overall appeal of the chicken. Here’s what happens when you soak chicken in lemon juice:

1. Tenderisation – Lemon juice contains citric acid, which helps to break down proteins in the chicken, making it more tender. The acid gently denatures the protein strands, allowing them to retain more moisture during cooking and resulting in a tender, juicier bite. However, it’s important to balance the marinating time; too long in an acidic marinade, and the meat can become mushy as the proteins break down too much.

2. Flavour Enhancement – Lemon juice imparts a bright, citrusy flavour that can penetrate the meat, especially when allowed to marinate for a few hours. This adds a refreshing zest that complements chicken’s mild taste, elevating the overall flavor profile of the dish. The lemon’s aromatic oils also contribute to the sensory experience, enhancing the dish’s aroma.

3. Improved Texture – The tenderising effect of lemon juice not only makes the chicken more tender but can also improve the texture, making it more pleasant to eat. The outer layer of the chicken can slightly “cook” in the acid, leading to a firmer texture on the outside, which contrasts nicely with the tender interior once cooked.

4. Enhanced Browning – Acidic marinades can also help in achieving better browning and caramelisation during the cooking process. The slightly altered pH level on the surface of the chicken can contribute to more efficient Maillard reactions (the chemical reaction that gives browned food its distinctive flavor), resulting in a more appealing color and richer flavor.

5. Microbial Reduction – While lemon juice is not a substitute for proper cooking to ensure food safety, the acidity can help reduce surface bacteria on the chicken. It’s a common practice in many cultures to rinse or marinate meats in lemon juice or vinegar for this reason.

Balancing Marinating Time

It’s crucial to find the right balance when marinating chicken in lemon juice. For thin cuts or smaller pieces, a few hours are usually sufficient. Whole chickens or thicker cuts can marinate longer, but it’s generally advised not to go beyond 24 hours. After a certain point, the texture of the chicken may start to degrade, leading to an undesirable mushy consistency.

In summary, soaking chicken in lemon juice is a multifaceted technique that tenderises, flavours, and can improve the safety and cooking characteristics of the chicken, making it a popular preparation method in many culinary traditions.