Greek Baked Chicken

This dish is perfect for mid-week dinner! Easy to prepare, cost effective and very yummy. The Lyrakis olive oil infused with oregano is deeply infused giving this dish a slow cook taste.

Greek Baked Chicken

Serves 4 for dinner Yum


2kg of chicken pieces – thigh, skin on & bone in

1 tbs. vegetable oil

1 tsp. salt and pepper

¼ cup Lyrakis Oregano infused olive oil

1 brown onion, cut into four

½ cup lemon juice

1 tbsp. lemon rind

5 cloves of crushed garlic

1 ½ tbsp. honey

1 tsp. chilli flakes

1 tbsp. chopped parsley

1 tsp. salt flakes

1 tsp. cracked pepper


To serve

Fresh oregano

Roast potatoes

Green salad



Pre-heat oven to 180 degrees.

Remove chicken pieces from the fridge and season well with salt and pepper. Heat the vegetable oil in a large frying pan and once at a high heat add chicken in batches. You only want to brown the chicken skin so a couple of minutes each side. Turn the heat off and set chicken aside.

In a baking dish add all your other ingredients, whisk until well mixed and the onions are spread throughout. Place browned chicken thighs with pan juices in the dish skin side up. You want just the bottom of your chicken to be submerged. Cover the dish tightly in foil and bake in the oven for 25 minute, remove the foil and bake for a further 10 minutes, allowing the skin to crisp up.

Check the chicken is cooked by making sure the juices run clear. Once cooked through scatter with fresh oregano and serve with roast potatoes and green salad. Enjoy!