Chicken with Lemons


Preparation info

  • Serves


    • Difficulty


Appears in

The Real Greek

The Real Greek

By Tonia Buxton

Published 2016

  • About

Succulent chicken thigh roasted with lemon and olives – quick to put together and simply cooked using the best Greek ingredients. This is such a simple dish to make, I like to serve it with a big green salad and some Greek village bread.


  • 8 large chicken thighs, skin on, on the bone
  • 6 tbsp. Greek olive oil
  • 1 head


  • Heat the oven to 180°C (fan 160°C).
  • Drizzle a generous layer of olive oil onto the bottom of a roasting dish or oven tray, rub the chicken in the oil and then arrange skin side up.
  • Break the garlic into cloves. Peel the onions and leaving the root intact, cut into large wedges. Cut the lemons into wedges.
  • Scatter the garlic, onion and lemon we