Name: Greek Lemon Chicken Thighs
Prep time: 10 min
Cook time: 45 min
Total time: 1 h 55 min
Cuisine: Greek
Ingredients: 8 bone-in, skin-on chicken thighs; 1/3 cup extra-virgin olive oil; 1/4 cup fresh lemon juice; 4 garlic cloves, minced; 1 tbsp dried oregano; 2 tsp dried thyme; 2 tsp Dijon mustard; 2 tsp kosher salt; 1 tsp freshly ground black pepper

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These Greek Lemon Chicken Thighs are one of my favorite no-fuss, flavor-packed dishes. They’re juicy, zesty, and perfectly seasoned with Mediterranean herbs and a touch of garlic. I love how the lemony marinade transforms humble chicken thighs into something that tastes like it came straight from a Greek taverna.

Why You’ll Love This Recipe

I love this recipe for its bold flavors and minimal prep. The marinade is simple but incredibly effective—it tenderizes the chicken and infuses it with a delicious mix of lemon, herbs, and garlic. I can marinate it ahead of time, pop it in the oven, and have a satisfying dinner on the table in under an hour. It’s perfect for meal prep, casual dinners, or even entertaining when I want something impressive without the effort. Greek Lemon Chicken Thighs

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8 bone-in chicken thighs – I leave the skin on for extra flavor and crispiness.
⅓ cup extra-virgin olive oil – A good quality olive oil adds richness and helps with browning.
¼ cup lemon juice – I always use fresh-squeezed for the brightest, cleanest flavor.
4 garlic cloves, minced – This gives the dish a bold, aromatic base.
1 tablespoon dried oregano – A classic Greek herb that brings that signature flavor.
2 teaspoons dried thyme – Adds a warm, earthy note.
2 teaspoons Dijon mustard – I love the subtle tang it adds to the marinade.
2 teaspoons kosher salt – Just enough to season the chicken all the way through.
1 teaspoon freshly ground black pepper – I use coarse black pepper for a little bite.

Directions

In a small bowl, I whisk together the olive oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and pepper.
I place the chicken thighs in a large bowl or zip-close bag, then pour the marinade over them. I toss them well to coat, then cover and refrigerate for 1–2 hours—or up to 8 hours if I’m prepping ahead.
I preheat the oven to 350°F (180°C).
I transfer the marinated chicken thighs to a baking dish, pouring any remaining marinade over the top.
I bake for 40–45 minutes, or until the internal temperature reaches 175°F (80°C) and the chicken is fully cooked.
For a crispier skin, I broil the chicken for 2–3 minutes at the end, keeping a close eye on it.
I serve the chicken hot, with a sprinkle of fresh herbs or lemon wedges if I have them on hand.

Servings and timing

This recipe makes about 4 servings. It takes just 10 minutes to prep, 1–2 hours to marinate (depending on my schedule), and 40–45 minutes to bake. From start to finish, I can have this dish ready in under 2 hours with very little active time.

Variations

Boneless thighs or breasts – I sometimes swap in boneless chicken for faster cooking; just reduce the bake time by about 10 minutes.
Fresh herbs – I use fresh oregano or thyme when I have them for a more vibrant finish.
Grilled version – I grill the marinated chicken thighs over medium heat for about 6–7 minutes per side when I want a smoky flavor.
Add veggies – I throw in potatoes, zucchini, or red onions into the baking dish to soak up the marinade and roast alongside the chicken.
Spicy twist – I add a pinch of red pepper flakes or a squeeze of harissa for some heat.

Storage/Reheating

I store leftover chicken in an airtight container in the fridge for up to 4 days. To reheat, I place it in a baking dish, cover with foil, and warm it in a 350°F oven for about 10–15 minutes. It also reheats well in the microwave on medium power for 1–2 minutes.

If I want to freeze it, I store the marinated (uncooked) chicken in a freezer-safe bag and freeze it for up to 2 months. I thaw it overnight in the fridge before baking as usual.

FAQs

Can I marinate the chicken overnight?

Yes, I often marinate it for up to 8 hours or overnight. It gives the chicken even more flavor and keeps it incredibly juicy.

Can I use boneless chicken instead?

Definitely. Boneless thighs or breasts work great. I just reduce the baking time to 25–30 minutes to avoid overcooking.

Do I need to cover the chicken while baking?

No, I bake it uncovered to help the skin crisp up. If it starts to brown too quickly, I lightly tent it with foil.

What sides go well with Greek lemon chicken?

I usually serve it with rice, roasted potatoes, or a Greek salad. Couscous, quinoa, or grilled vegetables also pair beautifully.

How do I know the chicken is done?

I use a meat thermometer to check that the thickest part reaches 175°F. The juices should run clear, and the skin should be golden.

Conclusion

These Greek Lemon Chicken Thighs are everything I want in a simple, flavorful meal—juicy, zesty, and packed with herbs. Whether I’m cooking for a weeknight dinner or planning something a little more special, this dish always delivers bold flavor with minimal effort. It’s one of those recipes I keep coming back to again and again.