Greek Lemon Chicken Thighs

Juicy chicken marinated in zesty lemon juice, aromatic herbs, and garlic, delivering a Mediterranean feast with crispy golden skin and tender, flavorful meat.

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Prep Time 40

Cook Time 30

Total Time 1 10

Servings: 6 portions

Course: Dinner, Main Course

Cuisine: Greek, Mediterranean

Calories: 320

Ingredients Equipment Method Notes

Ingredients

6 chicken thighs skin-on, bone-in, 6-8 oz each
2 fresh lemons juiced, about 1/4 cup
1 lemon zested
3 tablespoons olive oil extra virgin preferred, for marinade
4 garlic cloves minced
1 tablespoon dried oregano Greek oregano preferred
1 teaspoon salt
1/2 teaspoon black pepper freshly ground
1/2 cup chicken broth or water low-sodium preferred
1 tablespoon olive oil for searing

Equipment

Large mixing bowl
10-12 inch oven-safe skillet
9x13 inch baking dish
whisk
Tongs
meat thermometer

Method

In a large mixing bowl, combine lemon juice, lemon zest, 3 tablespoons olive oil, minced garlic, dried oregano, salt, and pepper. Whisk vigorously for about 30 seconds until the marinade becomes slightly emulsified and fragrant.
Add chicken thighs to the marinade and use tongs to turn each piece several times, ensuring the marinade gets under the skin where possible. Cover with plastic wrap and refrigerate for at least 30 minutes or up to overnight for best results.
Preheat oven to 425°F (220°C). Heat a 10-12 inch oven-safe skillet over medium-high heat and add 1 tablespoon olive oil.
Remove chicken from marinade (reserve the marinade) and place thighs skin-side down in the hot skillet, leaving space between each piece. Work in batches if needed. Sear for 3-4 minutes without moving until the skin releases easily and looks deeply golden.
Transfer seared chicken to a 9x13 inch baking dish, arranging pieces skin-side up. Pour reserved marinade and chicken broth around the chicken pieces. Bake for 20-25 minutes until internal temperature reaches 165°F and juices run clear when pierced. Skin should be crispy and golden.
Remove from oven and let rest for 5 minutes before serving. Spoon some pan juices over the chicken for extra flavor.

Notes

Marinade can be prepared up to 2 days in advance. Marinated raw chicken can be frozen in freezer-safe bag with air removed for up to 3 months. Thaw in refrigerator overnight before cooking. If skin isn't crisping, increase temperature to 450°F for the last 5 minutes. Use meat thermometer to ensure internal temperature reaches 165°F. Greek oregano provides most authentic flavor.