This recipe for Greek Lemon Chicken Thighs makes the most delicious, juicy and tender chicken that’s full of lemon and herb flavors.
Chicken thighs are one of my favorite go to cuts of chicken for an easy dinner. They are simple to prep and cook quickly. Some one of our favorite chicken thigh recipe is this one for Garlic Parmesan Chicken Thighs, We also love these Oven Baked BBQ Chicken and these delish Baked Ranch Chicken Thighs. If you’re looking for a great chicken breast recipe try this one for Oven Baked Honey Garlic Chicken.
In addition to being absolutely delicious this recipe is a great low carb option! Each chicken thigh has around 2 carbohydrates and 245 calories. Of course this information will vary based on the size of the chicken and the ingredients you use.
How to make Greek Lemon Chicken Thighs:
(Scroll down for full recipe:)
Ingredients:
- Chicken Thighs (Bone-in, Skin-on)
- Lemon Juice
- Italian Seasoning
- Dried Dill
- Dijon Mustard
- Garlic Cloves
- Red Pepper Flakes (optional)
- Olive Oil
- Salt and Pepper
- Lemon Slices (garnish)
- Parsley (garnish)
Directions:
- Pat chicken thighs dry with a paper towel season with salt and pepper. Place the chicken in a large bowl and set aside.
- In a small bowl whisk together the olive oil, lemon juice, garlic, Italian seasoning, dill, red pepper flakes, Dijon mustard, salt, and pepper.
- Pour marinade on top of chicken thighs. Cover and let marinate in the fridge from 1-3 hours.
- Preheat oven to 425°F. Place chicken in a large baking dish and pour the remaining marinade on top.
- Bake uncovered for 35-40 minutes, or until chicken reaches 165°F on an instant-read thermometer. For extra crispy skin, turn the broiler on high and broil for an additional 2-3 minutes.
- Garnish with fresh lemon slices and fresh parsley if desired. Enjoy!
Substitutions and Variations:
Boneless Skinless Thighs: You can can substitute the skin on bone in thighs for a boneless skinless option. While I do recommend the bone on choice as they will have more flavor boneless thighs are a great option. If using boneless thighs, reduce bake time to 25 minutes. The chicken is cooked through when it reaches an internal temperature of 165°F on an instant-read thermometer.
Chicken Breasts: If using chicken breasts, you’ll bake for need to add 10 minutes to your bake time, or until the chicken reaches 165°F on an instant-read thermometer.
Add A Creamy Sauce: When the Chicken Thighs are cooked through transfer them to a plate. Then to the juices from the baked chicken in the dish stir in two tablespoons of heavy whipping cream or plain Greek, yogurt stir together to make a creamy sauce for drizzling over the chicken.
Serving Suggestions:
These Lemon Greek Chicken Thighs can be served over orzo, white or brown rice, or even couscous.
Storage:
Keep leftovers in a air tight container in the fridge for 3-5 days.
Reheat the chicken thighs in the microwave in 45 second increments, You can cover the chicken with a damp paper towel while in microwave to prevent the it from becoming dry. The chicken can also be reheated in a 350° F oven for 5-7 minutes or until heated through to the bone.
I hope you and your family will love this recipe as much as we do! If you do try this recipe please come back and leave a comment letting me know how much you liked it!
Happy Cooking Y’all!
Susanne
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Greek Lemon Chicken Thighs
This recipe for Greek Lemon Chicken Thighs makes the most delicious, juicy and tender chicken that’s full of lemon and herb flavors.
Ingredients
- 1 ½ pounds bone-in chicken thighs about 6-8
- ⅓ cup extra-virgin olive oil
- ¼ cup fresh lemon juice
- 4 garlic cloves minced
- 1 tablespoon Italian seasoning
- 2 teaspoons dried dill
- ¼ teaspoon red pepper flakes
- 2 teaspoons Dijon mustard
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- Lemon slices oprional for garnish
- Fresh chopped parsley optional for garnish
Instructions
-
Pat chicken thighs dry with a paper towel season with salt and pepper. Set chicken aside in a large bowl.
-
Whisk together olive oil, lemon juice, garlic, Italian seasoning, dill, red pepper flakes, Dijon mustard, salt, and pepper in a small bowl.
-
Pour marinade on top of chicken thighs. Cover and let marinate in the fridge for 1 -3 hours.
-
Preheat oven to 425°F. Place chicken in a large baking dish and pour the remaining marinade on top.
-
Bake uncovered for 35-40 minutes, or until chicken reaches 165°F on an instant-read thermometer. For extra crispy skin, turn the broiler on high and broil for an additional 2-3 minutes.
-
Serve with lemon slices and fresh oregano if desired. Enjoy!
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