This delicious Greek Chicken is such a simple recipe, but full of amazing flavor. Chicken thighs combine with the simplest marinade and then everything bakes up together. You will start craving this dish after you make it the first time.
You know how much I love a simple recipe – I mean, obviously, hence the name Simple Joy. But I never want simplicity to come at the cost of flavor. The goal is to have a simple dinner that is so delicious you can’t believe how easy it was. And that is the case with this fantastic Greek Chicken recipe.
This involves making an easy marinade and then baking the chicken. This is perfect for a busy weeknight, but it will impress any guest you serve it to.
How to Make Greek Chicken
Here is a brief overview of how this Greek Lemon Chicken recipe comes together. For the full recipe, including all ingredients and their measurements, scroll to the recipe card at the bottom of the post.
Make the Greek Chicken Marinade
Combine the olive oil and seasonings in a bowl and whisk to combine. Add the chicken thighs to the marinade and toss to coat each chicken piece. Cover and refrigerate for at least 30 minutes or up to 24 hours.
Bake the Chicken
Put the chicken in a baking dish and pour the remaining marinade over the chicken. Cover and bake until the chicken registers 165 degrees Fahrenheit with an instant-read thermometer. Broil for a minute or two to crisp up the skin. Garnish with lemon slices and fresh parsley if desired.
Golden and Crispy in the Oven
One of the problems with baking chicken thighs can be a soggy exterior at the end. We solve that problem here by broiling the chicken thighs at the very end of the bake time so that we get a nice golden, crispy skin while still keeping it easy in the oven.
Storing and Reheating Leftovers
Store any leftover chicken in an airtight container in the refrigerator for up to three days. Reheat only the portion you plan to eat in the oven until heated through.
What to Serve with Greek Chicken
If you make this Greek Chicken recipe or any of my other recipes, I’d love to hear what you think!
Greek Chicken
Ingredients
- 1/4 cup olive oil
- 1/3 cup fresh lemon juice
- 2 tablespoons lemon zest (about the zest of two lemons)
- 1 small shallot diced fine
- 4 garlic cloves
- 1 tablespoon dijon mustard
- 1 tablespoon dried oregano
- 1 1/2 teaspoons kosher salt
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 4 pounds bone-in skin on chicken thighs
Instructions
- In a large bowl combine the ingredients for the marinade.1/4 cup olive oil, 1/3 cup fresh lemon juice, 2 tablespoons lemon zest, 1 small shallot, 4 garlic cloves, 1 tablespoon dried oregano, 1 1/2 teaspoons kosher salt, 1 teaspoon dried thyme, 1/2 teaspoon paprika, 1/4 teaspoon black pepper, 1 tablespoon dijon mustard
- Add the chicken thighs to the marinade and toss to combine. Cover and refrigerate for at least 30 minutes or up to 24 hours.4 pounds bone-in skin on chicken thighs
- Preheat your oven to 400 degrees Fahrenheit.
- Transfer the chicken to a baking dish. Pour the marinade over the chicken. Cover and bake for 45 to 55 minutes or until the chicken registers 165 degrees Fahrenheit with an instant read thermometer.
- At the end of the cooking time, uncover the chicken. Turn on the broiler and cook for an additional two to three minutes, keeping a very close eye on the chicken so it doesn't burn. This will help crisp the skin.
Notes
Fran says
Can boneless skinless chicken breast be used instead of thighs. I’m not a fan of chicken thighs
This recipe hasn’t been tested with chicken breasts, but of course you can make that swap. You will want to use an instant read thermometer that can stay in the chicken while it bakes so that you can take it out right when it hits 165 degrees Fahrenheit as chicken breast is much less forgiving than thighs and boneless skinless chicken breasts will take les time to cook.
Jean says
Could I use chicken breast instead?
This recipe hasn’t been tested with chicken breasts, but of course you can make that swap. You will want to use an instant read thermometer that can stay in the chicken while it bakes so that you can take it out right when it hits 165 degrees Fahrenheit as chicken breast is much less forgiving than thighs and boneless skinless chicken breasts will take les time to cook.