This post may contain affiliate links. Please read our disclosure policy.
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.
Excellent! Always wondered how they get the potatoes like that. Now I can make them myself — thank you!
Hi, Can I also grill this chicken? Or is it better baked? I love the grill flavor on chicken but don’t know if it would work with the recipe. Thank you 🙂
Yes that will work!
We love this recipe and make it often just for family and also dinner guests. Delicious!
Ho.Ly.Sha.Mo.Ley.
I could eat myself to death on this. I put all the marinade in the pan with the chicken to cook up as a sauce.
I read your turmeric rice recipe then found one similar for an Instantpot, they also include a whole can of chickpeas. That cooked perfectly timed to how long the chicken cooked and together. It’s INCREDIBLE!!!
Tried this last Friday for dinner (today is Monday)n- looking for something different and quick and easy. Fabulous! Everyone loved it and they were disappointed that I didn’t have any leftovers. Go figure, they usually hate leftovers! So on Saturday, I made a three times recipe, sealed each one in a vacuum bag and put in the fridge for eight hours to marinate, then threw them all in the freezer for another time. So Sunday, some drop in visitors – our son and his wife – and and everyone begged for this. It was perfect in the vacuum bag. I’ll be making this regularly! Very delicious! I did add some red chili flakes for a bit of heat.
So glad you loved it!
Oh My Goodness – this is absolutely delicious! I never leave comments because I’m usually disappointed when I try a new chicken recipe. This one met & exceeded every expectation! Thank you for sharing.
SO happy you loved it, thanks for leaving a review!
Hi there! Wondering if I can use bone in thighs because its what I have or do I need to use boneless?
That should be fine but will change the cooking time!
literally the best recipe ever!! everyone one in my family loved it. My daughter said I should add into my rotation of meals 🙂 I used sour cream instead of yogurt because that’s what I had and it came out perfect. So easy to make, so flavorful, restaurant quality!!!
So happy to hear that!
Thank you for this recipe, it was absolutely delicious! I used the extra marinade on sliced potatoes that I roasted, they were amazing with the chicken.
So happy you loved it!
Absolutely delicious! One of the best recipes I have made.
So happy to hear that!
We haven’t even eaten yet but I can tell this is going to be amazing. The marinade was so good I made extra for dipping sauce.
So happy to hear that!
Best baked chicken I’ve ever had.
Delicious!
So glad you loved them!
Super tender and delicious! Thumbs up from all our family members!
Haven’t cooked it yet. The chicken is still marinating. My question is what do I do with leftover marinade? Raw chicken has been soaking in it, so it obviously needs to be cooked or something!! Do I pour it in the pan with the chicken and cook it then or dump it or what? Looks good, and I’d hate to waste it. Thanks
Hi Marcia, I just discard it but some people cook it with the chicken.
Cook it with the chicken and use it to serve over rice or noodles.
I was excited to try this recipe given all the great reviews, but we were disappointed. I followed the recipe nearly exactly, except I substituted 2 tsp basil , 2 tsp oregano, and 1 tsp thyme for the 2 Tbsp Italian herbs. I marinated the chicken in the fridge for 5 hours (the author indicated overnight was an option). My husband and I found it incredibly over-marinated — way too much garlic (and we love garlic). I’ll use the leftovers to make chicken salad using a combo of mayo and yogurt with the hopes that the mayo/yogurt will temper the garlic. I plan on trying the recipe again, but using less garlic, a bit less herbs, and way less time in the marinade.