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This Oven Baked Greek Chicken Thighs Recipe is a super fast and easy weeknight dinner idea. A quick and flavorful marinade with Greek yogurt, lemon, garlic and herbs helps make this chicken super tender and full of flavor!
If you are looking for a quick dinner recipe, boneless, skinless chicken thighs are going to help you out. They cook so quickly, and have so much more flavor than chicken breasts! Plus they don’t dry out as easily. These Greek Chicken thighs have so much flavor packed into them, you wouldn’t believe that they only have to marinate for 15 minutes!
How to cook chicken thighs in the oven
One reason I love using boneless, skinless chicken thighs is that they cook so quickly in the oven. Depending on the size, they are usually done in 20-25 minutes. I like to use a baking sheet lined with foil for easy clean up. Roast them at 425 degrees F so they can get a little bit browned and crispy. They should have an internal temperature of 165 degrees Fahrenheit when done. 
The Best Greek Chicken Marinade
I love using yogurt to marinate meat – here with lemon, garlic and herbs it takes on bright greek flavors. Using yogurt helps to make the meat tender – the lactic acid and calcium in the yogurt helps break down the proteins and collagen. It also helps with browning and carmelization.
What to serve with Greek chicken thighs
Try my Turmeric Rice as a side dish for this Greek chicken, or my easy Homemade Pita Bread! and a simple salad. I also like to serve it with a Cous Cous Salad – I’ll be sharing the recipe for that later this week!
If you like this recipe, you will also love my Easy Chicken Shawarma!
Oven Baked Greek Chicken Thighs
Ingredients
- 1.5 pounds boneless skinless chicken thighs
For The Marinade:
- ½ cup plain Greek yogurt full fat preferred
- ¼ cup olive oil
- zest of one lemon
- ⅓ cup lemon juice
- 4-5 cloves garlic pressed or minced
- 2 tablespoons dried italian seasoning I used my homemade blend, make sure yours has no added salt
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Whisk together ingredients for marinade. Toss chicken in marinade to fully coat. Allow to sit for at least 15 minutes, or keep in the refrigerator for longer, up to overnight.
- When ready to cook, preheat oven to 425°F.
- Line a baking sheet with foil for easy cleanup. Arrange chicken on baking sheet in a single layer.
- Bake for 20-25 minutes, or until cooked through.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Saying 20 to 25 minutes for cooking thighs. Not good. I put them in for another 30 minutes. Even my husband was saying no way. Good thing for traffic. Dinner took too long! Haven’t tasted it yet.
Hi Cindy – were you using boneless thighs? There is a big difference for cooking time between bone in and boneless. Boneless thighs should not take 55 minutes to cook.
I am currently in Mexico and just cannot find lemons. Would red wine vinegar be a good substitute?
Hi, that would probably work!
You could use limes (lima)! They are available in abundance in Mexico 😉
I am not very experienced with chicken thighs. I was hoping for a video. My question is, do you open up the thighs when cooking them or leave them curled up like they are in the package?
Thanks for your help.
Hi Kathy, I do open them up so all the surface area gets covered in the marinade, they will also cook faster that way. I do have a video, I’m not sure why it isn’t playing – will see if I can fix that.
I made this with chicken breast tonight and it turned out quite yummy. Probably even better with thighs, which I will do next time. I pan fried in a cast iron skillet for a couple of minutes on each side and finished cooking in the oven. When the breasts were cooked thru, I removed them from the pan and turned oven to broil. I added some halved cherry tomatoes into the pan and let them blister a bit in the pan. I added the chicken back to pan when I took it out of oven and tossed it all to re-coat chicken in juices. We served it with hummus and naan bread. It was a pretty big hit, definitely make again. Thanks for the recipe
hat sounds wonderful, thanks Stacey!
This has become a staple in my house
So happy you love it!
This was my very first Greek recipe and it was very good. I’ve tried a couple of other since but this one was our favourite and will be stored in my recipe book. Thanks for sharing!
Hi Robin, so glad you love it!
Sooo good, this is a new favorite! I used bone-in thighs so I can have bones for stock, it took about 30 minutes.
Marinated yesterday- baked tonight- result “amazing “ served with lemon rice, green beans snd green salad – quick- easy and sooo tasty
Hubby said 10/10 !…. please make again 😊
Jane
South Australia
This is now an absolute favourite, easy and delicious 😋
Hi,
I will be making this for the first time. Can I use bone in thighs? If so how long in the oven?
Hi Liz – I haven’t tested this with bone in thighs. so I can’t be sure. Generally bone in thighs take about 25-30 minutes in the oven at 425 degrees F so that is a good place to start. I suggest using a meat thermometer to determine when they are done to avoid overcooking!
So easy to make and incredibly delicious.
So glad to hear that!
Super easy and so flavorful…hubby and teen son wanted seconds and thirds – sure sign of success!!
I’ve been making this for years now and it’s always a hit, for adults and my kids! This recipe has also become one of my go to meal train recipes. Easy and delicious!
So glad to hear that!
I’ve made this so many times for my husband and I and our 1 year old.
It’s always a hit! Thank you for such a flavourful, quick recipe!
SO happy to hear that!
Can you grill this ?
Hi, Yes you can.
Hi, so I made this today and while it smelled delicious I noticed that the chicken was not getting brown. I doubled the recipe cause of family size and followed it to the T. Had too much broth-like in the pan. Not sure if anyone has had that happen. I will try this again and hope it turns out like the picture. I honestly think it was too much of the yogurt. Thank you tho for sharing recipe.
Hi, try making it on a sheet pan lined with foil. If you use a smaller pan it might be simmering in more liquid.
Hi Millie – I also cooked them in a smaller container and had a lot of liquid left at 20 mins of cooking, so I poured it off into a saucepan and thickened with a little cornflour. Made a delicious sauce! I browned the chicken under the grill.
Delicious! Chicken was flavorful and tender. I ended up not using as much lemon juice as called for. Just a personal preference. Hubby loved it. The recipe is definitely a keeper.