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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!
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!


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Oven Baked Greek Chicken Thighs

4.44 from 102 votes
Prep 15 minutes
Cook 30 minutes
Marinating Time 15 minutes
Total 45 minutes
Servings 4 Servings
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!


For The Marinade:

  • ½ cup plain Greek yogurt full fat preferred
  • ¼ cup olive oil
  • zest of one lemon
  • 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


  • 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.



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

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner
Cuisine: greek
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

Hello! I’m Meghan.

I am so glad that you are here! I am the recipe developer, photographer, and writer here at my blog Fox and Briar. I am a passionate, self-taught home cook and believe that most things are better homemade and that good food doesn’t need to be complicated.

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  1. 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!

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

  3. 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.

      1. Hi Annette – that will give you a different flavor and texture. Mayo can be a great marinade, but it is made of different ingredients (eggs and oil instead of milk) so I don’t know how the taste and texture would compare.

  4. 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!

  5. 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!

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

  7. 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.

      1. 5 stars
        We marinated for 2 hours and then put the thighs in the Emeril 360 Air Fryer for 30 minutes @ 400. Amazing…

  8. 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!

  9. 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.

    1. 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.

  10. 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!!

  11. 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.

  12. 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!!

  13. 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!♡

    1. 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.

      1. 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!♡

  14. 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.

  15. 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.

  16. 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.

  17. 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….