Greek Chicken Thighs
These Greek Chicken Thighs are one of those dinners that feels a little special without making dinner complicated. The chicken comes out juicy and tender, with plenty of lemon, garlic, oregano, olives, and a hint of warm spice. Everything bakes together in one dish, so the onions and lemon soak up all those flavorful pan juices along the way. Add a little feta and fresh parsley before serving, and dinner is ready in about 35 minutes.
Yes. Bone-in chicken thighs will take longer to cook than the boneless thighs used in this recipe. Instead of relying only on the cooking time, check the thickest part with a meat thermometer and cook until it reaches 165°F.
Yes. The chicken can be added to the marinade and refrigerated for up to 4 hours before baking. You can also slice the onion and prepare the other ingredients ahead of time so everything is ready to assemble.
There’s only 1/4 teaspoon in the entire recipe, so it doesn’t make the chicken taste like cinnamon. It adds a subtle warm flavor that works with the oregano, thyme, paprika, and lemon.
Chicken breasts can be used, but the cooking time will depend on their thickness. Chicken thighs work especially well here because they stay juicy while the lemon, olives, and onion roast around them.
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Ingredients Notes
- Chicken thighs: Boneless, skinless thighs stay tender and juicy while baking.
- Olive oil: Helps coat the chicken and carries the seasonings throughout the dish.
- Garlic: Adds plenty of savory flavor to the marinade.
- Lemon juice: Freshly squeezed gives the best flavor, although bottled lemon juice can be used if needed.
- Lemon zest: Adds an extra punch of bright lemon flavor.
- Oregano: Gives the chicken its classic Greek-inspired flavor.
- Thyme: Adds an earthy note to the marinade.
- Paprika: Adds mild flavor and a little color.
- Salt and pepper: Season the chicken and vegetables.
- Cinnamon: Just a small amount adds subtle warmth without making the chicken taste sweet.
- Lemon slices: Bake alongside the chicken and add even more lemon flavor.
- Kalamata olives: Add a salty, briny bite that pairs especially well with the lemon and herbs.
- Red onion: Softens and sweetens as it roasts with the chicken.
- Parsley and feta: Optional finishing touches that add freshness and a salty, creamy bite.
How to Make Greek Chicken Thighs
- Preheat oven to 400°F. In a large bowl, combine olive oil, garlic, lemon juice, lemon zest, oregano, thyme, paprika, salt, pepper, and cinnamon.
- Add chicken thighs to the bowl and toss to coat with the marinade. For best flavor, let marinate for 30 minutes, or refrigerate for up to 4 hours.
- Arrange chicken thighs in a single layer in a large baking dish. Spread them out slightly for even cooking.
- Scatter lemon slices, kalamata olives, and red onion around and under the chicken.
- Bake uncovered for 20–25 minutes, or until chicken is cooked through and reaches an internal temperature of 165°F. Optional: For a lightly golden top, broil for the last 2-3 minutes, watching carefully to prevent burning.
- Remove from oven and let rest for 5 minutes. Garnish with fresh parsley and crumbled feta cheese before serving, if desired.
Greek Chicken Thighs
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Ingredients
- 2 pounds boneless skinless chicken thighs
- 3 tablespoons olive oil
- 4 cloves garlic minced
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cinnamon
- 1 lemon thinly sliced
- 3/4 cup sliced kalamata olives pitted
- 1/2 red onion thinly sliced
- Chopped fresh parsley and crumbled feta cheese for garnish optional
Instructions
- Preheat oven to 400°F. In a large bowl, combine olive oil, garlic, lemon juice, lemon zest, oregano, thyme, paprika, salt, pepper, and cinnamon.
- Add chicken thighs to the bowl and toss to coat with the marinade. For best flavor, let marinate for 30 minutes, or refrigerate for up to 4 hours.
- Arrange chicken thighs in a single layer in a large baking dish. Spread them out slightly for even cooking.
- Scatter lemon slices, kalamata olives, and red onion around and under the chicken.
- Bake uncovered for 20–25 minutes, or until chicken is cooked through and reaches an internal temperature of 165°F. Optional: For a lightly golden top, broil for the last 2-3 minutes, watching carefully to prevent burning.
- Remove from oven and let rest for 5 minutes. Garnish with fresh parsley and crumbled feta cheese before serving, if desired.
Notes
How to Store Greek Chicken Thighs
Refrigerator: Store leftover Greek Chicken Thighs in an airtight container in the refrigerator for up to 3 days. To reheat: Warm in a 350°F oven until heated through, or microwave individual portions in short intervals. To freeze: Allow the chicken to cool completely, then freeze the chicken with some of the pan juices in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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