Roasted Greek Chicken Thighs Recipe

Why You’ll Love This Recipe

This Greek-style chicken dish is all about ease and flavor. It requires minimal prep, uses simple pantry ingredients, and results in perfectly crisped skin with a tender, juicy center. The bold Greek-inspired marinade does all the heavy lifting, making it ideal for busy home cooks who want maximum flavor with minimal fuss. Whether you’re feeding a crowd or meal prepping for the week, this dish never disappoints.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Bone-in, skin-on chicken thighs
• Olive oil
• Fresh lemon juice
• Garlic cloves, minced
• Dried oregano
• Dried thyme
• Paprika
• Salt
• Black pepper
• Fresh parsley (for garnish, optional)
• Lemon wedges (for serving, optional)

Directions

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, paprika, salt, and pepper to form a marinade.
3. Add the chicken thighs to the bowl and toss well to coat. Let them marinate for at least 30 minutes, or up to 8 hours in the refrigerator for deeper flavor.
4. Arrange the marinated chicken thighs skin-side up on a baking sheet or oven-safe skillet.
5. Roast in the preheated oven for 35–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden brown and crispy.
6. Let the chicken rest for 5 minutes before serving.
7. Garnish with chopped parsley and lemon wedges, if desired.

Servings and timing

This recipe serves 4.
Prep time: 10 minutes
Marinate time: 30 minutes (or up to 8 hours)
Cook time: 40 minutes
Total time: Approximately 1 hour 20 minutes (including minimum marinating)

Variations

• Boneless Option: Use boneless, skinless chicken thighs for a quicker cook time—reduce roasting time by about 10 minutes.
• Add Veggies: Roast with potatoes, onions, or bell peppers in the same pan for a complete one-pan meal.
• Spicy Kick: Add red pepper flakes or a touch of cayenne to the marinade for some heat.
• Herb Swap: Substitute fresh herbs for dried ones if available—use triple the amount of fresh herbs.
• Yogurt Marinade: Mix a few tablespoons of Greek yogurt into the marinade for an extra tenderizing effect and creamy flavor.

Storage/Reheating

Store leftover chicken in an airtight container in the refrigerator for up to 4 days.
To reheat, place the chicken in a 350°F (175°C) oven for about 10–15 minutes until warmed through. For quicker reheating, use a microwave, but note that the skin may lose its crispness.

FAQs

What kind of chicken is best for this recipe?

Bone-in, skin-on chicken thighs are ideal for this recipe as they stay juicy and develop a crispy skin when roasted.

Can I use chicken breasts instead of thighs?

Yes, but chicken breasts may dry out more quickly. Reduce the roasting time and monitor closely to avoid overcooking.

How long should I marinate the chicken?

At least 30 minutes is recommended, but for maximum flavor, marinate for up to 8 hours.

Can I cook this in an air fryer?

Yes. Cook at 400°F (200°C) in an air fryer for about 20–25 minutes, flipping halfway through.

Is this recipe gluten-free?

Yes, all the ingredients used are naturally gluten-free.

Can I freeze the chicken?

Yes, you can freeze the marinated raw chicken or the fully cooked chicken. Thaw in the refrigerator before cooking or reheating.

What sides go well with Greek chicken thighs?

Greek salad, roasted potatoes, or rice pilaf are great pairings. You can also serve it with tzatziki and pita bread.

Can I make this recipe ahead of time?

Yes, you can marinate the chicken up to a day in advance and store it in the fridge until ready to roast.

Do I need to cover the chicken while roasting?

No, roasting uncovered helps the skin get crispy.

What can I do with leftovers?

Use leftovers in wraps, salads, or shred the meat to add to pasta or grain bowls.

Conclusion

Roasted Greek Chicken Thighs are a delicious, easy-to-make meal that brings bold Mediterranean flavors to your table. Whether you’re looking for a family-friendly dinner or a simple meal prep option, this recipe is versatile, satisfying, and sure to become a staple in your kitchen.

Roasted Greek Chicken Thighs Recipe

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Succulent roasted Greek chicken thighs infused with lemon, garlic, and herbs, offering bold Mediterranean flavor in a simple oven-baked dish.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 20 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Roasting
• Cuisine: Greek
• Diet: Gluten Free

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh parsley, chopped (for garnish, optional)
• Lemon wedges (for serving, optional)

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Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, paprika, salt, and pepper to form a marinade.
3. Add the chicken thighs to the bowl and toss well to coat. Let them marinate for at least 30 minutes, or up to 8 hours in the refrigerator.
4. Arrange the marinated chicken thighs skin-side up on a baking sheet or oven-safe skillet.
5. Roast in the preheated oven for 35–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy.
6. Let the chicken rest for 5 minutes before serving.
7. Garnish with chopped parsley and lemon wedges if desired.

Notes

• Marinate longer for deeper flavor—up to 8 hours.
• Use boneless thighs for quicker cook time (reduce by ~10 minutes).
• Add vegetables like potatoes or bell peppers for a one-pan meal.
• Substitute fresh herbs for dried—use triple the amount.
• For added tenderness, stir Greek yogurt into the marinade.
• Store leftovers up to 4 days in the fridge.
• Reheat in oven at 350°F (175°C) for best results.

Nutrition

• Serving Size: 1 chicken thigh
• Calories: 320
• Sugar: 0g
• Sodium: 550mg
• Fat: 24g
• Saturated Fat: 6g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 2g
• Fiber: 0g
• Protein: 24g
• Cholesterol: 110mg