Name: Greek Lemon Chicken Thighs Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Greek
Ingredients: 6 skin-on, bone-in chicken thighs; Juice of 2 fresh lemons; Zest of 1 lemon; 3 tablespoons olive oil; 4 garlic cloves, minced; 1 tablespoon dried oregano; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1/2 cup chicken broth or water

Introduction

Greek Lemon Chicken Thighs are a flavorful and easy-to-make dish perfect for weeknight dinners or special occasions. The bright lemon and garlic marinade infuses tender chicken thighs with Mediterranean zest and savory herbs.

A white dish holds four pieces of golden-brown roasted chicken thighs, each with crispy, slightly textured skin seasoned with herbs and spices. Around the chicken, there are six slices of bright yellow lemon, some placed at the corners and others nestled between the chicken pieces. A few sprigs of fresh green herbs are scattered on top to add color. The dish is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 skin-on, bone-in chicken thighs
Juice of 2 fresh lemons
Zest of 1 lemon
3 tablespoons olive oil
4 garlic cloves, minced
1 tablespoon dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup chicken broth or water

Instructions

Step 1: In a large bowl, combine lemon juice, lemon zest, olive oil, minced garlic, dried oregano, salt, and black pepper. Whisk until well mixed.
Step 2: Add the chicken thighs to the marinade and toss to coat evenly. Let them marinate for at least 30 minutes, or up to 2 hours in the refrigerator for deeper flavor.
Step 3: Preheat your oven to 400°F (200°C). Place the marinated chicken thighs skin-side up in a baking dish. Pour chicken broth or water around the thighs to keep them moist during baking.
Step 4: Bake uncovered for 35-40 minutes, or until the chicken is cooked through and the skin is golden and crispy. Baste the chicken once halfway through cooking with the pan juices to enhance flavor.
Step 5: Remove from the oven and let the chicken rest for 5 minutes before serving. Spoon extra pan juices over the chicken for added taste.

Tips & Variations

For even more flavor, marinate the chicken overnight in the refrigerator.
Swap dried oregano for fresh if available, adding it just before baking.
Serve with roasted potatoes or a Greek salad for a complete meal.
If you prefer boneless chicken, thighs can be used but reduce baking time accordingly.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through to maintain juiciness. This dish is not recommended for freezing as the texture may change.

How to Serve

The image shows a white baking dish holding four pieces of golden brown roasted chicken thighs, each with a crispy skin sprinkled with herbs and seasoning. Around the chicken pieces, there are six lemon slices, some under and some on top of the chicken, adding a fresh yellow color contrast. The dish surface is shiny with chicken juices, and small green herb sprigs are scattered on top for texture. The white marbled surface beneath the dish adds a clean and bright background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but chicken breasts will cook faster and may be less juicy. Adjust cooking time and watch closely to avoid drying out.

Is it necessary to use chicken broth?

No, water can be used as a substitute, but chicken broth adds extra flavor and richness to the dish.

Greek Lemon Chicken Thighs Recipe

Print Recipe

★★★★★

4.5 from 119 reviews

A bright and flavorful Greek Lemon Chicken Thighs recipe featuring juicy, skin-on chicken thighs marinated in a zesty lemon and oregano sauce, then oven-roasted to crispy, golden perfection. This easy one-pan dish is bursting with Mediterranean flavors perfect for a quick weeknight dinner or a casual gathering.

Author: Matteo
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Baking
Cuisine: Greek
Diet: Halal

Ingredients

Scale

Chicken:

6 skin-on, bone-in chicken thighs

Marinade and Sauce:

Juice of 2 fresh lemons
Zest of 1 lemon
3 tablespoons olive oil
4 garlic cloves, minced
1 tablespoon dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup chicken broth or water

Instructions

Prepare the Marinade: In a bowl, combine the lemon juice, lemon zest, olive oil, minced garlic, dried oregano, salt, and black pepper. Stir well to mix all the flavors together.
Marinate the Chicken: Place the chicken thighs in a large dish or zip-top bag and pour the marinade over them. Make sure the chicken is well-coated. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator for best flavor.
Preheat the Oven: Preheat your oven to 400°F (200°C) and prepare a baking dish or oven-safe skillet for roasting.
Arrange the Chicken: Remove the chicken thighs from the marinade (reserve the marinade) and place them skin-side up in the baking dish. Pour the chicken broth or water around the chicken.
Roast the Chicken: Roast the chicken in the preheated oven for about 35 to 40 minutes, or until the skin is golden and crispy, and the internal temperature reaches 165°F (75°C). Baste occasionally with the reserved marinade to keep the chicken moist.
Rest and Serve: Remove the chicken from the oven and let it rest for 5 minutes before serving to allow the juices to redistribute.

Notes

For extra crispy skin, pat the chicken dry before marinating.
You can substitute chicken broth with water if desired.
Serve with rice, roasted vegetables, or a fresh Greek salad for a complete meal.
If short on time, even a 15-minute marinade will add good flavor.
Leftovers can be refrigerated for up to 3 days and reheated.

Keywords: Greek chicken, lemon chicken, baked chicken, Greek lemon chicken thighs, Mediterranean chicken