Greek Chicken

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This delicious Greek Chicken is such a simple recipe, but full of amazing flavor. You will start craving this dish after you make it the first time.

Prep Time10

Cook Time50

Marinating Time30

Total Time1 30

Servings: servings

Calories: 654kcal

Author: Lisa Longley

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

A note on the serving size: As you can see, this makes eight chicken thighs. If you are only serving this with a side salad, I would recommend two thighs per person. If you have a few other sides, you could get away with one thigh per person. I've done the nutritional information based on six servings, which is roughly 1 1/3 thigh per person.

Nutrition