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Homemade Oven Baked Greek Chicken Thighs photo

Oven Baked Greek Chicken Thighs

Tender, tangy Greek-style chicken thighs baked in a yogurt-lemon marinade for an easy weeknight meal.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • Mixing Bowl
  • Whisk or fork
  • Baking Sheet
  • Aluminum Foil
  • Measuring cups and spoons
  • Garlic press (optional)

Ingredients
  

  • 1.5 pounds boneless skinless chicken thighs
  • 1/2 cup plain Greek yogurt full fat preferred
  • 1/4 cup olive oil
  • 1 zest lemon zest of one lemon
  • 1/3 cup lemon juice
  • 4-5 cloves garlic pressed or minced
  • 2 tablespoons dried Italian seasoning use a blend with no added salt
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Instructions
 

  • In a mixing bowl, whisk together the Greek yogurt, olive oil, lemon zest, lemon juice, pressed or minced garlic, dried Italian seasoning, kosher salt, and black pepper until smooth.
  • Add the chicken thighs to the marinade and toss to coat each piece thoroughly.
  • Let the chicken marinate for at least 15 minutes at room temperature, or cover and refrigerate for up to overnight for more flavor.
  • When ready to bake, preheat the oven to 425°F (220°C) and line a baking sheet with aluminum foil.
  • Arrange the marinated chicken thighs in a single layer on the prepared baking sheet, leaving a little space between pieces.
  • Bake for 20–25 minutes, or until the chicken is cooked through and registers 165°F (74°C) at the thickest part.
  • Remove from the oven and let rest a few minutes before serving.

Notes

  • Marinating longer (up to overnight) deepens the flavor.
  • Pat chicken dry before searing if you choose to brown first.
  • Use full-fat yogurt for creamier marinade.