Description
This Greek Lemon Chicken Thighs recipe offers tender, juicy chicken infused with vibrant Mediterranean flavors of lemon, garlic, and oregano. The chicken is marinated to absorb bright citrus notes, seared to create a crispy golden skin, and then roasted to perfection, making it a perfect weeknight dinner or weekend meal that’s bursting with flavor.
Ingredients
Scale
For the Chicken and Marinade
- 6 skin-on, bone-in chicken thighs
- Juice of 2 fresh lemons
- Zest of 1 lemon
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup chicken broth or water
Instructions
- Prepare the Marinade: In a large bowl, combine the freshly squeezed lemon juice, lemon zest, olive oil, minced garlic, dried oregano, salt, and pepper. Mix thoroughly to create a vibrant marinade that infuses the chicken with bright Mediterranean flavors.
- Marinate the Chicken: Add the chicken thighs to the marinade, turning each piece to coat thoroughly. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight for more intense flavor.
- Preheat the Oven: Set your oven to 425°F (220°C) to ensure crispy skin and juicy meat during roasting.
- Sear the Chicken Thighs: Heat a skillet over medium-high heat and add a little olive oil. Place the chicken thighs skin-side down and sear for 3-4 minutes until golden brown and crispy, locking in moisture and creating a delicious texture.
- Roast the Chicken: Transfer the seared chicken thighs to a baking dish. Pour any remaining marinade and 1/2 cup chicken broth or water around the chicken to keep it moist. Bake in the preheated oven for 20-25 minutes, until the internal temperature reaches 165°F (75°C) and the skin is golden and crisp.
- Rest and Serve: Remove from the oven and let the chicken rest for 5 minutes. This allows the juices to redistribute, keeping the meat tender and flavorful before serving.
Notes
- For best flavor, marinate the chicken overnight; if short on time, at least 30 minutes will suffice.
- Searing the chicken skin-side down is essential for a crispy skin — do not skip this step.
- You can substitute chicken broth with water if needed, but broth adds more depth of flavor.
- Ensure chicken reaches an internal temperature of 165°F (75°C) for food safety.
- Leftover chicken can be stored in the refrigerator for up to 3 days.
