Why You’ll Love This Recipe
These Greek-style chicken thighs are bursting with zesty lemon, aromatic herbs, and garlicky richness. They require minimal prep and use pantry-friendly ingredients, yet deliver big flavor. Whether served with rice, potatoes, salad, or pita, this versatile and juicy dish is perfect for both weeknight dinners and special occasions.
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
- Lemon juice (freshly squeezed)
- Garlic (minced)
- Dried oregano
- Dried thyme
- Paprika
- Salt
- Black pepper
- Red wine vinegar (optional, for extra tang)
- Fresh parsley or dill (optional, for garnish)
- Lemon wedges (for serving)
Directions
- Prepare the marinade: In a bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, paprika, salt, pepper, and vinegar if using.
- Place the chicken thighs in a large bowl or zip-top bag. Pour the marinade over the chicken, ensuring each piece is well coated. Marinate for at least 30 minutes or up to overnight in the refrigerator.
- Preheat the oven to 425°F (220°C). Line a baking sheet or roasting pan with foil or parchment for easy cleanup.
- Remove chicken from the marinade and place skin-side up on the prepared baking sheet. Discard excess marinade.
- Roast for 35–45 minutes, or until the skin is golden and crispy and the internal temperature reaches 165°F (74°C).
- Let rest for 5 minutes. Garnish with chopped parsley or dill and serve with lemon wedges.
Servings and timing
This recipe serves 4 people.
Prep time: 10 minutes (plus marinating time)
Cook time: 40 minutes
Total time: 50 minutes (plus marinating)
Variations
- Use boneless, skinless thighs for a quicker-cooking version (bake for 25–30 minutes).
- Add sliced red onions, cherry tomatoes, or olives to the pan for a complete Mediterranean tray bake.
- Swap dried herbs for fresh ones if available—just use more for added flavor.
- Add a pinch of cinnamon or allspice for a warm, earthy twist.
- Top with crumbled feta before serving for a salty, creamy finish.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a 350°F oven or in a skillet over medium heat until warmed through.
This chicken also tastes great cold in salads, wraps, or grain bowls.
To freeze, cool completely, then store in freezer-safe bags for up to 2 months. Thaw in the fridge before reheating.
FAQs
Can I use chicken breasts instead of thighs?
Yes, but they may cook faster and can dry out. Monitor closely and remove when internal temperature hits 165°F.
How long should I marinate the chicken?
At least 30 minutes is recommended, but up to 24 hours will give the best flavor.
Can I grill this recipe instead of roasting?
Absolutely. Grill over medium heat for 6–7 minutes per side, or until cooked through.
Why is the skin not getting crispy?
Make sure to roast the chicken uncovered, skin-side up, and don’t overcrowd the pan. You can broil for 2–3 minutes at the end if needed.
What should I serve with Greek chicken thighs?
Try lemon rice, roasted potatoes, Greek salad, tzatziki, or warm pita bread.
Can I use bottled lemon juice?
Fresh lemon juice is best, but bottled can work in a pinch. Use 100% lemon juice with no added sweeteners.
Is this recipe gluten-free?
Yes, all the ingredients are naturally gluten-free. Just double-check any added sauces or side dishes.
Can I cook this in a cast-iron skillet?
Yes, cast-iron is great for crisping the skin. Start skin-side down on the stove, then transfer to the oven to finish roasting.
How do I know when the chicken is done?
Use a meat thermometer to ensure the thickest part reaches 165°F (74°C). The juices should run clear.
Does this recipe double well for a crowd?
Yes, just use a larger baking pan or two pans. Rotate them halfway through for even cooking.
Conclusion
This Roasted Greek Chicken Thighs Recipe is a simple yet flavor-packed dish that’s sure to become a staple in your meal rotation. With zesty lemon, garlic, and herbs, it’s juicy, crispy, and incredibly satisfying. Serve it with your favorite Mediterranean sides for a wholesome and delicious meal that’s easy enough for a weeknight and impressive enough for guests.
PrintRoasted Greek Chicken Thighs Recipe
Juicy, oven-roasted chicken thighs marinated in olive oil, lemon, garlic, and Greek herbs for a flavorful, Mediterranean-inspired main dish.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes (plus marinating)
- Yield: Serves 4
- Category: Main Dish
- Method: Roasting
- Cuisine: Greek
- Diet: Gluten Free
Ingredients
- 4–6 bone-in, skin-on chicken thighs
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 3 cloves garlic, minced
- 1½ tsp dried oregano
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp red wine vinegar (optional)
- Fresh parsley or dill (optional, for garnish)
- Lemon wedges (for serving)
Instructions
- In a bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, paprika, salt, pepper, and vinegar if using.
- Place chicken thighs in a large bowl or zip-top bag. Pour marinade over chicken and toss to coat. Marinate for at least 30 minutes or up to overnight.
- Preheat oven to 425°F (220°C). Line a baking sheet or roasting pan with foil or parchment paper.
- Remove chicken from marinade and place skin-side up on the prepared pan. Discard excess marinade.
- Roast for 35–45 minutes or until skin is golden and internal temperature reaches 165°F (74°C).
- Let chicken rest for 5 minutes. Garnish with parsley or dill and serve with lemon wedges.
Notes
- Marinate chicken overnight for maximum flavor.
- Broil the last 2–3 minutes for extra crispy skin.
- This recipe pairs well with Greek salad, lemon rice, or roasted potatoes.
Nutrition
- Serving Size: 1–2 chicken thighs
- Calories: 340
- Sugar: 0g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 27g
- Cholesterol: 120mg
