Fox and Briar

Eat. Drink. Live.

Oven Baked Greek Chicken Thighs

by on 93

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!
Baked Greek skinless boneless chicken thighs with lemon and herbs

This Oven Baked Greek Chicken Thighs Recipe is a super fast and easy weeknight dinner idea.  Oven baked chicken | skinless boneless chicken thighs | greek chicken | yogurt marinade | easy chicken recipe | easy dinner idea #chickenthighs #chickenrecipe #greekchicken #ovenbakedchicken

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!
Greek chicken thighs on a sheet pan

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. Roasted chicken thighs on a white plate with lemon slices

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

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 spices helps make this chicken super tender and full of flavor!
4.96 from 21 votes
Print Pin Rate
Course: Dinner
Cuisine: greek
Keyword: 30 Minute Dinners, Autumn Recipes, Chicken Thighs, Greek Yogurt Marinade, Easy Recipes, Grilling Recipes, Meal Prep, Quick Recipes, Spring Recipes, Summer Recipes, Weeknight Dinners, Winter Recipes
Prep Time: 15 minutes
Cook Time: 30 minutes
Marinating Time: 15 minutes
Total Time: 45 minutes
Servings: 4 Servings
Calories: 353kcal
Author: Meghan McMorrow | Fox and Briar

Ingredients

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

Serving: 1Serving | Calories: 353kcal | Carbohydrates: 5g | Protein: 36g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 163mg | Sodium: 743mg | Potassium: 516mg | Fiber: 1g | Sugar: 1g | Vitamin A: 85IU | Vitamin C: 8.8mg | Calcium: 88mg | Iron: 2.4mg
Nutritional information is an estimate for your convenience. If you have strict nutritional needs, please do your due diligence to make sure this recipe fits your needs.
Did you like this recipe?Please comment, rate and share! And don’t forget to tag me on Instagram @foxandbriar AND #foxandbriar so I can see what you made!

Closeup baked Greek chicken thighs

You May Also Like:

Reader Interactions

Comments

  1. This was so amazing!!! I used chicken tenders instead of thighs. I also sprinkled feta all over the last 10 minutes. I surged with roasted baby potatoes. I had leftovers so I used it to make a salad with cucumbers, roasted corn, avocado, shredded carrots and a light Greek dressing. The boys loved it!!!

    Reply

  2. So flavorful! We used chicken breasts instead of thighs because that’s what we had on hand. I was surprised at how strong the flavor was! One of my new favorite marinades.

    Reply

  5. Recipe calls for full fat yogurt & that should be followed. One review said 0% yogurt works as well- not for me. My chicken thighs were swimming in water.

    Reply

  6. This was so good. I made six thighs and I could have easy eaten them all. Had some left over and had them on a salad the next day. I didn’t have a lemon so no zest can’t wait to try it with the zest. Thank you for such and easy quick dinner recipe.

    Reply

  7. 5 stars
    I made this following the recipe, except I used non fat Greek yogurt and it was so good. This is a great recipe and ill definitely be making it again. Thank you!

    Reply

  8. Hello:-) What would be the correct temperature and time for bone-in, skin-on chicken thighs?

    Reply

  9. 5 stars
    Made this last night. Much to my shock, I was you of Greek yogurt, damn the bad luck. So that is when I had to improvise. I used 1/4 cup mayo and some heavy cream to make it the consistency of yogurt. Instead of 2 tablespoons of Italian seasoning, It split half and half with oregano. Turned out amazing. Now the calorie and fat content would be higher than this noted recipe, but this was absolutely Devine. Goes to show, a little creativity SOMETIME pays off. Thanks for the recipe, will definitely be making again.

    Reply

  10. We’ll definitely be making this again! I think we’re big eaters in my household, so we’ll just be making it with more chicken next time—especially with how delicious it was. Mine looked a lot more creamy and yogurty than these pictures, but we actually really loved that consistency.

    I was going to serve it with zucchini and couscous, but asparagus was on sale so we did that instead. It was a beautiful and delicious plate! A new favorite thigh recipe!

    Reply

  11. Was pleasantly supprised how very flavourful this was! Will make again. Service with a brown rice, broccoli and cheese side and was a nice medley of flavour!

    Reply

  12. So delicious! I had only three chicken thighs so used the remaining as a salad dressing and ate with steamed broccoli.

    Reply

  13. 4 stars
    Marinated for 4 hours and baked with a little extra marinade on top of each thigh, which formed a nice flavorful crust! But the bake temp in the recipe is way too high, as it exceeds the smoke point of EVOO, which is in the marinade! I baked at 375 for 30 mins on a sheet pan with about 2 mins under a low broil to finish and they turned out nice and juicy.

    Reply

  14. 5 stars
    Every single day I ask my family what we should have for dinner, and they always shrug their shoulders. I made this recipe (almost exactly) and they loved it. Requested it to be made more often. I marinaded the chicken for an hour or so which made it very tender. I will put this one in the dinner rotation. I served it with a kale salad and steamed brown rice, but once the thighs we done I mixed the drippings with the brown rice. I even baked some lemon slices with the chicken. Mmmmm. Thank you!

    Reply

  15. Hi, was going to make this, but I am out of lemons. I do have lime on hand though. Do you think that will work? Should I change the seasonings? Thanks for your input.

    Reply

    • Hi – I haven’t tried it with lime but it would probably be fine. Lime will give it a little bit of a different flavor but will still give it some acidity.

      Reply

  16. Made this tonight with Greek salad, rice & pita and the chicken was amazing! So glad I came across this recipe will definitely be making it again 🙂 thank you!!

    Reply

  17. Delicious marinade. I used boneless skinless breasts and non-fat Greek yogurt because it’s what we had on hand. They marinated for about 4 hours and were full of flavor. I will definitely be using this again.

    Reply

  18. 5 stars
    I’ve made another greek inspired marinated chickens, but this one was amazing. I think it maybe the yogurt that helped the chicken get more lemon flavor than some of the other marinades I’ve tried. I will be trying this with greek seasoning as well, but I did make this in my air fryer using the roast function and it cooked perfectly. I made cauliflower turmeric rice to go with this and it paired well with the chicken. I’ll be making this again for sure!!

    Reply

  19. 5 stars
    I am very excited to try this recipe next week!! I want to make Zucchini with it…do you think I could bake the zucchini with the chicken? Or should I do it separately?
    I was thinking of coating them in some of the seasoning and putting them in the bottom of the pan, and the chicken on top.
    Thank you!♡

    Reply

    • Hi Tiffany – I would roast the zucchini on a separate sheet. If I were going to do this, I would toss the zucchini in olive oil, salt and pepper and whatever other seasonings you want. Then spread it our on a baking sheet so they aren’t over crowded and bake on the other rack in the oven at the same time as the chicken. If you bake it with the chicken, I’m afraid the zucchini will steam and get watery and mushy, and release too much water into the pan which would make the chicken less appetizing.

      Reply

      • 5 stars
        Thank you for the advice! I’m definitely gonna do it separately. I’ve got my chicken marinating now, it already smells Delicious!♡

        Reply

  20. I made this last night. It was so easy and quick to make. And the best part is, it was delicious. Next time, I will put it under the broiler at the end to brown it. It’s a keeper. Thanks for sharing.

    Reply

  22. 5 stars
    Really great recipe – one I’ll definitely continue to make! I added grape tomatoes and feta cheese cubes during the last 10 minutes of baking.

    Reply

  23. 5 stars
    Absolutely delicious! It is now a regular and especially for guests. Everyone has asked for the recipe. Super quick and so full of fantastic flavors.

    Reply

  26. So I’m trying tonight… I’m using chicken breast instead, also ima make it a one pot dish with rice…. hopefully it works out….

    Reply

    • Hi Vanessa – I wouldn’t leave it in the marinade longer than 24 hours. The yogurt and lemon could start to change the texture of the chicken.

      Reply

  30. 5 stars
    I make this for my family all the time! It’s so good! I use low fat Greek yogurt and it tastes amazing. Also, always use fresh lemon juice, not that pre packaged store bought stuff. Great for meal prepping, or just having a delicious meal with your family. Everyone here loves it, I would never even search for a better Greek chicken recipe tbh? This one is perfect

    Reply

  31. Using Greek seasoning makes more sense, than using Italian seasoning. Cavenders is a good one. They also have one with no salt added. It’s a nice recipe…yum!

    Reply

  32. 5 stars
    I was looking for aomething a little different and this was a huge hit! I didn’t have Greek yogurt, but regular worked pretty well– next time I’ll plan ahead! Made the turmeric rice AND pitas–my family was impressed! I also put red onion and zucchini on the pan for veg, and we sprinkled feta and sun dried tomatoes on as a garnish. Wow!

    Reply

    • Yum, that sounds amazing! Thank you so much for your comment, I am so glad you and your family loved the recipes!

      Reply

  34. 5 stars
    Excellent recipe. We made it as is, and the chicken was tender and flavorful. We will keeping this in the rotation!

    Reply

    • Hi Jennifer – You will need to cook them longer; I would say more like 35-45 minutes. It will depend on the size, the best bet is to use an instant read thermometer to make sure they are done.

      Reply

      • Made this tonight with bone-in, skin on thighs and it took 50 minutes to cook. It was worth the wait. I am not a fan of lemon and used only about 1/4 cup of lemon juice from a bottle, and we used Greek seasoning. Added feta at the end. Very tender and tasty.

        Reply

  37. can i substitute ras el hanout for the italian seasoning mix? i know it will give it a different flavor profile, but your method seems really simple, which i love. TIA!

    Reply

  42. 5 stars
    I may or may not have had three or four (okay five) spoonsful of the marinade before I tossed in the chicken. It’s
    delicious! I’ll be using that for other marinades and if I add more yogurt it will be thick enough to use as a dip. Yum! Chicken was great – I probably added a bit more lemon juice, as I was eyeballing it, but it had a wonderful citrusy balance. I also broiled it for a few minutes at the end to get more crispy brown spots.

    Reply

  45. I would love to know your special recipe for the Italian seasoning you use! This is definitely on the menu for this week!

    Reply

    • Hi Michele – ahh, I meant to put the Italian Seasoning Recipe on the blog before I posted this, but I didn’t have a chance yet. I’ll try to get it up next week! I hope you love the chicken!

      Reply

  46. 5 stars
    This recipe was brilliant! Perfect for weekday cooking – quick, easy, and most of all, delicious! Bonus: I already had all of the ingredients in my kitchen, so no need for a special trip to the grocery store. The whole family enjoyed it. We’ll add it to our regular rotation! Thank you!!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.