Delicious Greek Lemon Chicken with Herbs (Print version)
Juicy Greek lemon chicken thighs baked with olive oil, garlic, oregano, thyme, and fresh herbs until golden and tender.
# Ingredients:
For the chicken
01 -
2 1/2 lb (1.1 kg) bone-in, skin-on chicken thighs, about 6 pieces
02 -
1 1/2 teaspoons kosher salt
03 -
1/2 teaspoon freshly ground black pepper
For the lemon herb marinade
04 -
1/4 cup (60 ml) extra-virgin olive oil
05 -
1/4 cup (60 ml) fresh lemon juice
06 -
1 tablespoon finely grated lemon zest
07 -
5 garlic cloves, grated or pressed
08 -
2 teaspoons dried Greek oregano
09 -
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
10 -
1/2 teaspoon sweet paprika
For roasting and serving
11 -
1 lemon, thinly sliced
12 -
2 tablespoons chopped fresh parsley
13 -
Lemon wedges, for serving
# Instructions:
01 -
Whisk the olive oil, lemon juice, lemon zest, garlic, oregano, thyme, paprika, salt, and pepper in a large bowl until combined.
02 -
Add the chicken thighs and rub the marinade over the skin and under it where you can. Cover and refrigerate for at least 2 hours, or up to overnight.
03 -
Remove the chicken from the fridge 20 minutes before baking. Heat the oven to 425°F (220°C) and lightly oil a rimmed sheet pan or shallow roasting dish.
04 -
Place the chicken skin-side up with a little space between pieces. Tuck the lemon slices around the chicken, not directly on top of the skin.
05 -
Bake for 35-40 minutes, until the skin is browned and the thickest part of the thigh reaches at least 165°F. For softer thigh meat, cook closer to 175-185°F.
06 -
Broil for 2-3 minutes if you want deeper color. Rest for 8 minutes, then spoon pan juices over the chicken and finish with parsley and lemon wedges.
# Good to know:
01 -
Marinate at least 2 hours for good flavor, or overnight for a stronger lemon herb taste.
02 -
Chicken thighs are juiciest when rested for 8 minutes after roasting.
03 -
Estimated nutrition is per serving and does not include side dishes.