Greek Lemon Chicken Thighs
These Greek Lemon Chicken Thighs are juicy, flavorful, and baked to perfection with a garlicky lemon-herb marinade. A Mediterranean-inspired dinner everyone will love!
Servings: 8
Equipment
Ingredients
- 8 Bone-in Chicken Thighs (about 3 pounds)
Marinade
- ¼ cup Extra Virgin Olive Oil
- 2 teaspoons Salt
- 1 teaspoon Black Pepper
- 1 ½ teaspoons Dried Thyme Leaves (not ground)
- 6 cloves Garlic, pressed
- 2 Tablespoons Dried Oregano
- 2 Tablespoons Dijon Mustard
- 2 Fresh Lemons (zested and juiced)
- Extra Lemon Slices, optional
- ¼ cup Fresh Chopped Parsley
Garnishes
- Fresh Lemon Slices
- Chopped Fresh Parsley
Instructions
Prep
- Pat the chicken thighs dry using a paper towel and add to a gallon size zip-closure baggie. Set aside.
Make the Marinade
- In a small bowl, whisk together the olive oil, salt, pepper, thyme, garlic, oregano, Dijon, lemon juice, and lemon zest.
- Pour the marinade into the baggie over the chicken.
- Close the baggie and massage it with your hands to coat all of the chicken thighs with the marinade. Place in the refrigerator to marinate for at least 2 hours (if time allows, overnight is even better).
Prepare to Bake
- Spray a 13”x9” baking dish with cooking spray.
- Take the chicken out of the fridge and transfer it to the prepared baking dish. Drizzle any marinade left in the baggie over the chicken.
- Heat oven to 350°F.
- If using, place some fresh lemon slices on and around the chicken thighs.
- Sprinkle the chopped fresh parsley over the chicken.
Bake
- Bake for 40-50 minutes, or until the internal temperature of the thickest part of the chicken reads 175°F.
Notes
Storage
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Bake at 325°F or warm in a skillet until heated through.
Nutrition
Calories: 320kcal
