Golden Greek chicken thigh with fresh thyme on a plate with quinoa and kalamata olives

Oven Baked Greek Chicken Thighs

Name: Oven Baked Greek Chicken Thighs
Prep time: 5 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Greek
Ingredients: 6-8 bone-in, skin-on chicken thighs; 1/4 cup plain yogurt, Greek or regular; 1/4 cup lemon juice, juice of 2-3 lemons; 1/4 cup extra virgin olive oil; 2 tablespoons red wine vinegar or balsamic vinegar; 4-5 cloves minced garlic; 2 teaspoons dried oregano; 1 teaspoon kosher salt or coarse sea salt; 1/4 teaspoon freshly ground black pepper

By Elizabeth Ciobanu · November 13, 2024

Crispy on the outside, tender and flavorful on the inside, these Greek-style chicken thighs are a family favorite.

Prep: 5 min
Cook: 45 min
Total: 1 hr 5 min
Makes: 6 servings

Ingredients

6-8 bone-in, skin-on chicken thighs
1/4 cup plain yogurt, Greek or regular
1/4 cup lemon juice, juice of 2-3 lemons
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar or balsamic vinegar
4-5 cloves minced garlic
2 teaspoons dried oregano
1 teaspoon kosher salt or coarse sea salt
1/4 teaspoon freshly ground black pepper

Instructions

Prepare the marinade by mixing yogurt, lemon juice, olive oil, red wine vinegar, garlic, oregano, salt and black pepper. Whisk vigorously to emulsify the olive oil.
Sprinkle chicken thighs with additional salt if desired, then place in a zip-top plastic bag or a glass dish with a cover. Pour marinade over the chicken and move pieces around to ensure each one is coated.
Marinate in the refrigerator for at least 15 minutes or up to 24 hours.
Preheat oven to 400°F.
To bake the chicken thighs, arrange in a baking dish, skin side up, leaving some space between pieces for more even cooking. Pour the remaining marinade over the chicken in the pan. (Optional: line the baking dish with aluminum foil for easier cleanup.)
Bake for 40-45 minutes or until internal temperature reaches at least 165°F. Baking time will vary depending on the size of the chicken pieces.
The skin should be crispy, but if you want it to brown and crisp up even more, turn on the broiler for 4-5 minutes.
Remove from oven and serve.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to one week. They can be eaten rewarmed or chopped up to add to a salad or pita sandwich.
You can make this recipe dairy-free by leaving out the yogurt. The lemon juice and red wine vinegar will do an adequate job of adding zing to the flavor and tenderizing the meat.