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Roasted Greek chicken with herbs, lemon slices, and olives in a baking dish.

Mediterranean Greek Chicken with Lemon and Herbs

Tender, juicy chicken marinated in authentic Greek flavors with lemon, oregano, and garlic, then air-fried to golden perfection. This Mediterranean-inspired dish brings the taste of Greece to your dinner table.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Greek, Mediterranean
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

For the Marinade
  • 1/3 cup olive oil extra virgin
  • 1/4 cup lemon juice freshly squeezed
  • 2 tsp lemon zest freshly grated
  • 4 cloves garlic minced
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp salt kosher
  • 1/2 tsp black pepper freshly ground
For the Chicken
  • 2 lbs chicken thighs bone-in, skin-on
  • 1 medium red onion sliced into wedges
  • 1 cup cherry tomatoes halved
  • 1/3 cup kalamata olives pitted
  • 2 tbsp fresh parsley chopped for garnish

Equipment

  • Air Fryer
  • Large Mixing Bowl
  • Meat Thermometer
  • Whisk

Method
 

Prepare the Marinade
  1. In a large mixing bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and black pepper until well combined.
Marinate the Chicken
  1. Add chicken thighs to the marinade, turning to coat all sides thoroughly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
  2. Remove chicken from refrigerator 15 minutes before cooking to bring to room temperature.
Prepare for Air Frying
  1. Preheat your air fryer to 380°F (193°C) for 3 minutes.
  2. Remove chicken from marinade, reserving the marinade. Pat chicken dry with paper towels but leave some marinade clinging to the meat.
Cook the Chicken
  1. Place chicken thighs skin-side down in the air fryer basket, ensuring they don't overlap. Cook for 12 minutes.
  2. Flip chicken thighs and add red onion wedges and cherry tomatoes around the chicken. Cook for an additional 10-13 minutes.
  3. Check internal temperature with a meat thermometer - chicken should reach 165°F (74°C) in the thickest part.
Finish and Serve
  1. In the last 2 minutes of cooking, add kalamata olives to warm through.
  2. Remove from air fryer and let rest for 5 minutes. Drizzle with reserved marinade if desired and garnish with fresh chopped parsley before serving.

Notes

For best results, marinate the chicken for at least 2 hours. If chicken thighs are very large, you may need to cook in batches. Leftover chicken can be stored in the refrigerator for up to 3 days and reheated in the air fryer at 350°F for 3-4 minutes. Serve with Greek rice, roasted vegetables, or pita bread for a complete meal.