Golden Oven Greek Chicken Thighs
Delicious oven-baked Greek chicken thighs marinated with lemon, garlic, and herbs for a flavorful meal.
Equipment
- 1 baking sheet with wire rack
- 1 Mixing bowl large
- 1 whisk
Ingredients
Marinade
- 1/3 cup olive oil
- Juice of 2 lemons
- 4 cloves garlic minced
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
Chicken
- 8 bone-in skin-on chicken thighs
- 1 lemon sliced for garnish
- Fresh parsley chopped for garnish
Instructions
Preparation
- Pat the chicken thighs dry with paper towels. Place them in a large bowl or zip-top bag.
- In a mixing bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper.
- Pour the marinade over the chicken, ensuring all pieces are well coated. Refrigerate for at least 30 minutes, or overnight for best results.
Cooking
- Preheat your oven to 400°F.
- Place the marinated chicken on a baking sheet lined with a wire rack.
- Bake for 45-50 minutes or until the skin is golden and crispy, and the internal temperature reaches 165°F.
Serving
- Garnish with lemon slices and chopped parsley before serving.
Storage
- Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven to maintain crispiness.
Notes
Pro Tips: Pat the chicken dry to ensure crispy skin. Marinate for at least 30 minutes for best flavor.
Ingredient Substitutions: Use chicken breasts or fresh herbs if preferred. Lime juice can replace lemon juice.
How to Serve: Pair with a Greek salad or rice pilaf for a complete meal.
Storage & Freshness: Store in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Prepare the marinade and marinate the chicken the day before for convenience.
Ingredient Substitutions: Use chicken breasts or fresh herbs if preferred. Lime juice can replace lemon juice.
How to Serve: Pair with a Greek salad or rice pilaf for a complete meal.
Storage & Freshness: Store in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Prepare the marinade and marinate the chicken the day before for convenience.