Lemon Herb Greek Chicken Thighs
These juicy chicken thighs are packed with bright Mediterranean flavors and are perfect for a quick family dinner.
recipesbynani.comThere is something so satisfying about a meal that comes together in one pan with very little effort. I love making these chicken thighs because the skin gets perfectly golden while the meat stays tender and juicy inside.
My biggest tip for this recipe is to let the chicken marinate for at least thirty minutes if you have the time. It really helps the lemon and oregano soak deep into the meat for the best possible flavor.
🧺 Ingredients
- 2 pounds bone in, skin on chicken thighs
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 4 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- Fresh parsley for garnish
👩🍳Instructions
- 1
Preheat your oven to 400 degrees Fahrenheit.
- 2
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, pepper, and onion powder.
- 3
Place the chicken thighs in a large bowl or a baking dish and pour the marinade over them. Use your hands to rub the marinade into the chicken so it is evenly coated.
- 4
Arrange the chicken thighs in a single layer in a baking dish with the skin side facing up.
- 5
Bake for 35 to 40 minutes, or until the chicken reaches an internal temperature of 165 degrees and the skin is crispy.
- 6
Remove from the oven and let the chicken rest for five minutes before serving to keep the juices inside.
💡 Tips
Serve these chicken thighs tucked into warm pita bread with a dollop of tzatziki sauce and fresh cucumbers. If you have leftovers, keep them in an airtight container in the fridge for up to three days and reheat them in the oven to keep the skin crispy.
Made this recipe? Let us know how it went.
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