Easy Greek Chicken with a fresh lemon herb marinade is fall-off-the-bone, ultra tender mouth-wateringly delicious! A quick, simple healthy Mediterranean-inspired dinner recipe loaded with flavor.
Let’s chat about this chicken thigh bender I’ve been on.
…Or, you may be like me and consider chicken thighs to be an essential food group.
One of the reasons I love them so dearly (aside from that incredible crispy skinned texture, super tender fall-off-the-bone meat when you sink your teeth right in, is the fact that they are just so easy to make in bulk.
I typically cook 3.5 to 4 pounds of bone-in skin-on thighs at a time (that’s usually 8 thighs), which is part of my meal prep for the week.
Season them up, apply some heat, and we’re off and running!
Please tell me you eat thighs with your face.
Rather than trying to fork them.
Moving right along.
What’s the deal with Greek Chicken?!
This easy Greek Chicken recipe is just so succulent, I can barely articulate it. Marinated in a zesty, herby, garlicky marinade and baked until crispy, these thighs are just loaded with Mediterranean flavor.
Need a vacation? Make this.
But also go on actual vacation, because YOLO.
Let’s talk ingredient talk.
Ingredients for Greek Chicken:
Chicken: Bone-in, skin on chicken thighs is how I roll. You can also go with boneless skinless thighs, drumsticks, and/or boneless chicken breasts. Just know the bake times will be different for other cuts of chicken (for instance, I typically bake breasts for 30 to 40 minutes at 350).
Greek Chicken Marinade: Avocado oil, lemon juice + zest, all the garlic, fresh parsley, dried oregano and thyme, and sea salt. This marinade is EPIC! Use it on everything!!
Let’s bake it up!
How to Make Greek Chicken:
Here is how to marinate Greek chicken! Add all of the ingredients for the Greek Chicken to a zip lock bag and seal. Shift the contents of the bag around until everything is evenly distributed. Refrigerate at least 1 hour, up to 24 hours.
When you’re ready to bake, preheat the oven to 375 degrees F.
Transfer the chicken (including the marinade) to a large casserole dish and arrange it in a single layer.
Bake for 40 minutes then bump the oven temperature up to 420 degrees F and bake another 5 to 10 minutes, or until the skin on the chicken is golden-brown and crispy.
Serve with your choice of side dishes and enjoy!
Rejoice! My latest and greatest obsession, your newest favorite meal prep recipe, everyone’s favorite part of the chicken.
I hope you obsess over this as much as I. 😉
Here are some side dish ideas for serving the Greek Chicken recipe!
- Greek Potato Salad
- Italian Pasta Salad
- Easy Asian Cucumber Salad
- Keto Cauliflower Potato Salad
- Mediterranean Quinoa Salad
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo on Instagram and tag @The.Roasted.Root!
- 3 lbs bone-in skin-on chicken thighs*
- ⅓ cup avocado oil
- ¼ cup fresh lemon juice
- 1 Tbsp lemon zest
- 6 cloves garlic
- 1/3 cup fresh parsley, finely chopped
- 2 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp sea salt, to taste
- Add all of the ingredients for the Greek Chicken to a zip lock bag and seal. Shift the contents of the bag around until everything is evenly distributed. Refrigerate at least 1 hour, up to 24 hours.
- When you’re ready to bake, preheat the oven to 375 degrees F.
- Transfer the chicken thighs (including the marinade) to a large casserole dish and arrange it in a single layer.
- Bake for 40 minutes then bump the oven temperature up to 420 degrees F and bake another 5 to 10 minutes, or until the skin on the chicken is golden-brown and crispy.
- Serve with your choice of side dishes and enjoy!
*You can also use boneless skinless chicken thighs, drumsticks, or chicken breasts
**Yogurt is a meat tenderizer! If you'd like, you can add it to the marinade for additional tangy flavor and an even more tender result.
Nutrition InformationYield 8 Serving Size 1 of 8
Amount Per Serving Calories 206Total Fat 7gCarbohydrates 2gSugar 2gProtein 39g