Looking for a tasty recipe for chicken thighs? Then look no further! This recipe for tender and juicy Roasted Greek-Style Chicken is the perfect meal that you can whip up in a snap any night of the week. Toss together a leafy green salad with tomatoes, cucumbers, kalamata olives, feta and a Greek vinaigrette and dinner is served.
The secret to this recipe is all in the marinade. If you’re not a fan of chicken thighs or prefer using chicken breasts then go for it. This marinade is so versatile you’ll want to make it again and again. It’s also great for grilling! Just follow the recipe for the marinade and then toss the chicken on the grill instead of roasting it. It’s so good!
I’m such a fan of effortless recipes that I can literally toss in a bag to marinate then pop in the oven (or grill) for dinner. It’s so simple and makes clean up a breeze! The longer the chicken marinates the better. I usually let it marinate all day. I’ll mix up the marinade in the morning and pop them in a resealable bag and let them soak up this delicious marinade all day. Once I’m ready to cook dinner I don’t have much prep at all, just toss on a baking sheet and let the oven do the cooking.
This is an easy peasy meals my friends that is so good! Honestly I’m not a huge fan of chicken thighs and if I do cook chicken thighs it’s usually boneless, skinless thighs but this is one I like. Plus the crispy skin is irresistible!
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Roasted Greek-Style Chicken
- 3-3 1/2 pounds bone-in skin-on chicken thighs (about 8 pieces)
- 5.3 ounce container plain greek yogurt
- 3 cloves garlic minced
- 1/2 tablespoon dried oregano
- 1/2 teaspoon paprika plus a pinch for roasting and serving
- 1/2 teaspoon salt plus additonal for serving
- 1/8 teaspoon black pepper
- Zest and juice of 1 lemon
- Pinch of red pepper flakes optional
- 1/4 cup extra virgin olive oil
- Pinch of parsley flakes for serving optional
In a medium bowl mix yogurt, garlic, oregano, paprika, salt, pepper, lemon zest, lemon juice and red pepper flakes.
While mixing, stir in olive oil until creamy and blended.
Place chicken thighs in a large resealable storage bag.
Pour marinade in bag, seal and toss to coat.
Marinate for at least 1-2 hours.
When ready to bake, preheat oven to 400 degrees.
Spray a large baking sheet with cooking spray.
Place chicken on baking sheet and discard bag.
Lightly dust chicken with paprika.
Bake for about 30 minutes on center rack until temperature reaches 165 degrees.
Increase oven to broil and raise rack. Place chicken under the broiler for additional 2 minutes until skin is crispy.
Remove from oven and dust chicken with additional paprika, parsley and a sprinkle of salt before serving.
The longer this chicken marinates the better. For best results I usually marinate chicken for 6-8 hours.