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Homemade Easy Greek Chicken photo

Easy Greek Chicken

A simple, zesty Greek-style baked chicken with lemon, garlic, and herbs.
Print Recipe Save it
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 servings

Equipment

  • large zip-top bag
  • Measuring cups and spoons
  • Knife and cutting board
  • large casserole dish or baking dish
  • Oven

Ingredients
  

  • 3 lb bone-in, skin-on chicken thighs
  • 1/3 cup avocado oil
  • 1/4 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 6 clove garlic
  • 1/3 cup fresh parsley finely chopped
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp sea salt or to taste

Instructions
 

  • In a large bowl or zip-top bag, combine avocado oil, lemon juice, lemon zest, minced garlic, chopped parsley, dried oregano, dried thyme, and sea salt.
  • Add the chicken thighs to the bag or bowl and turn to coat thoroughly with the marinade; seal the bag and massage to distribute the marinade evenly.
  • Refrigerate the marinating chicken for at least 1 hour and up to 24 hours for best flavor.
  • When ready to bake, preheat the oven to 375°F (190°C). Transfer the chicken and any remaining marinade to a large casserole or baking dish, arranging the thighs in a single layer.
  • Bake at 375°F for 40 minutes, then increase the oven temperature to 420°F (215°C) and bake an additional 5–10 minutes, until the skin is golden-brown and crispy and the internal temperature reaches 165°F (74°C).
  • Remove from the oven and let rest a few minutes before serving.

Notes

  • You can use boneless skinless thighs, drumsticks, or breasts instead.
  • Adding yogurt to the marinade tenderizes the meat and adds tang.