This super-easy keto greek chicken recipe features juicy chicken with crispy skin and infuses classic Greek flavors of lemon, oregano, and garlic.
This healthy Keto Greek Chicken is one of my favorite recipes because it is super easy, full of flavor, and the chicken always turns out juicy and tender with crispy skin!
It has bright, fresh Mediterranean flavors - lemon, oregano, and plenty of garlic all infused into a sour cream marinade.
Then, serve with tzatziki sauce and Greek salad (recipe soon to come!) for a delicious Greek dinner!
Frequently asked questions
The marinade works great with boneless, skinless chicken because it adds juiciness and flavor! However, I would actually recommend cooking on the stove instead of the oven so they don't dry out. The instructions for boneless, skinless chicken are in the notes of the recipe card.
Yes, you can! To make this dairy-free, paleo, or whole30, replace the sour cream with coconut cream. For coconut cream, place a can of full-fat canned coconut milk in the fridge for 24 hours (you may need 2 cans) and scoop out the coagulated cream. I only recommend Sprouts, Native Forest, and Thai Kitchen brands as others may not separate well.
If you don't have a broiler pan, place a folded cooling rack inside of a large baking sheet. This will allow the air to circulate around the chicken and make it super crispy just like a broiler pan!
Marinade
I like to use sour cream instead of the traditional yogurt marinade for this keto greek chicken because it works just as well as yogurt. However, it has a higher fat content and is lower in carbs - perfect for a keto recipe!
Just like yogurt, sour cream is a fabulous flavor carrier and tenderizer. It's also creamy, acidic, and tangy, making it perfect for a marinade!
And while marinating overnight is recommended, 3 hours is long enough to still get all the added flavor and tenderization.
Ingredients
Here are the simple ingredients that you probably already have on hand:
- Bone-In Skin-On Chicken
- Garlic
- Oregano
- Sour Cream
- Avocado Oil Or Olive Oil
- Fresh Lemon Juice
- Salt
- Pepper
Easy instructions
Step #1: Marinate the chicken.
In a large bowl or a resealable baggie mix together all of the marinade ingredients. Add the chicken and mix to combine.
Cover and refrigerate. Marinate for a minimum of 3 hours or up to 24 hours.
Step #2: Bake.
Place the chicken on a greased broiler pan and discard the remaining marinade. If you don't have a broiler pan, you can place a cooling rack on a baking sheet. Line the bottom of the broiler pan or baking sheet with foil for easy cleanup.
Bake at 425 degrees for 45 minutes, or until the internal temperature reaches 165 degrees.
Step #3: Serve hot!
How to serve
This keto greek chicken goes great with the following for a complete keto Greek meal:
- Tzatziki Sauce - for dipping the chicken in.
- Greek Salad (recipe soon to come!) - fresh cucumbers, tomatoes, kalamata olives, and pops of feta cheese with Greek dressing.
- Low-Carb Pita Bread served with hummus.
- Keto Dinner Rolls served with butter.
Storage instructions
- Store: Leftovers can be stored in the refrigerator for 3 days.
- Freeze: Place in a freezer-safe container and freeze for up to 3 months. Thaw before reheating.
- Meal Prep: Place chicken in the marinade, then pop it directly in the freezer for up to 3 months. Allow to thaw in the fridge for 24 hours before cooking - during this time it will marinate.
Top tips
- I highly recommend using bone-in skin-on chicken thighs because the skin gets super crispy and the meat is juicy and tender. However, you can use boneless, skinless breasts. The directions and cook times are in the recipe card below.
- While 24 hours is the recommended marinate time, 3 hours is long enough to infuse flavor and tenderization.
- Be sure to use a broiler pan for crispy skin! If you don't have a broiler pan, simply place a folded cooling rack inside of a large baking sheet so the air can circulate.
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Keto Greek Chicken
Ingredients
- 6 Bone-In Skin-On Chicken Thighs
Marinade:
- 1 Cup Sour Cream
- 1 Tablespoon Dried Oregano
- 1 Tablespoon Lemon Juice - fresh is best
- 1 teaspoon Sea Salt
- ½ teaspoon Black Ground Pepper
- 4 Cloves Garlic - minced
- ¼ Cup Avocado Oil Or Olive Oil
Instructions
- In a large bowl or resealable baggie, mix together the marinade ingredients.
- Add the chicken and mix well. Cover and place in the refrigerator to marinate for 24 hours, with a minimum of 3 hours.
- Preheat the oven to 425 degrees. Line the bottom of a broiler pan with foil (for easy cleanup!) and grease the top rack with oil.
- Once the oven is preheated, place the chicken skin side up on the prepared pan and bake for 45 minutes, or until the internal temperature reaches 165 degrees.
- Serve hot with tzatziki sauce and Greek salad (recipe soon to come!).
Add Your Own Notes
Notes
- To make this dairy-free, paleo, or whole30, replace the sour cream with coconut cream. For coconut cream, place a can of full-fat canned coconut milk in the fridge for 24 hours (you may need 2 cans) and scoop out the coagulated cream. I only recommend Sprouts, Native Forest, and Thai Kitchen brands as others may not separate well.
- If you don't have a broiler pan, place a folded cooling rack inside of a large baking sheet. This will allow the air to circulate around the chicken and make it super crispy just like a broiler pan!
- Nutrition is overstated because it uses all of the marinade ingredients.
- If you prefer to use boneless, skinless chicken breasts, I would actually recommend cooking on the stove instead of the oven so they don't dry out. For boneless, skinless breasts, cook over medium-high heat for approximately 3-4 minutes on each side. If they are thick, be sure to butterfly them or pound them to around ½ inch thick. Otherwise, the outside will start to burn before the inside is cooked through!
Nutrition
NET CARBS = Total Carbs - Fiber
Nutritional information is approximate and may vary. Sugar alcohols are included in the total carbs and fiber.
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