Zesty Greek Lemon Chicken Thighs

$- 4 bone-in, skin-on chicken thighs - 1/4 cup olive oil - 4 cloves garlic, minced - Juice and zest of 2 lemons - 2 teaspoons dried oregano - 1 teaspoon dried thyme - Salt and pepper to taste - 1/2 cup chicken broth (low sodium) - Fresh parsley, chopped, for garnish - Lemon wedges, for serving The chicken thighs bring rich flavor and stay juicy during cooking. I love using bone-in, skin-on thighs because they add depth to the dish. Olive oil is important too; it keeps the chicken moist and adds a nice taste. Garlic is a must for a punch of flavor. It pairs well with the lemon juice and zest, which gives a fresh and bright touch. Oregano and thyme are classic herbs in Greek cooking. They add warmth and a hint of earthiness. The chicken broth helps keep the chicken tender while it roasts. Lastly, fresh parsley is not just for looks; it adds a burst of color and freshness when you serve. You might want to add some red pepper flakes for heat. A pinch goes a long way! If you love olives, toss some in before serving. They give a nice briny flavor that works perfectly with the chicken. For a sweeter touch, try adding honey to the marinade. It balances the lemon's tartness nicely. {{ingredient_image_1}} To start, gather your ingredients. You need olive oil, garlic, lemons, oregano, thyme, salt, and pepper. In a large bowl, mix together 1/4 cup of olive oil, 4 minced garlic cloves, the juice and zest of 2 lemons, 2 teaspoons of oregano, 1 teaspoon of thyme, and salt and pepper. This mix creates a bright, zesty marinade that gives the chicken flavor. Now, take 4 bone-in, skin-on chicken thighs and add them to the marinade. Make sure each piece gets coated well. Cover the bowl with plastic wrap and place it in the fridge. Let the chicken marinate for at least 30 minutes. For the best taste, marinate for 2 hours. This allows the flavors to soak in deeply. First, preheat your oven to 400°F (200°C). While it heats, take a large oven-safe skillet and add a little olive oil over medium-high heat. Once it’s hot, add the chicken thighs, skin-side down. Sear them for about 4-5 minutes until the skin turns golden brown. Next, carefully flip the chicken thighs over. Pour in 1/2 cup of low-sodium chicken broth. Then, move the skillet to the oven. Roast the chicken for 25-30 minutes. Check that it reaches an internal temperature of 165°F (74°C). Once done, take the skillet out and let the chicken rest for 5 minutes. Garnish with fresh parsley and serve with lemon wedges for an added burst of flavor. Enjoy your delicious meal! For the best flavor, marinate your chicken thighs for at least 30 minutes. However, I suggest letting them soak for 2 hours. This extra time allows the garlic and lemon to work their magic. The longer the chicken marinates, the more tasty it becomes. To get that perfect crispy skin, start by searing the chicken thighs skin-side down. Heat some olive oil in your skillet until it’s hot. Cook for about 4-5 minutes until the skin is golden and crispy. After flipping, pour in chicken broth, which keeps the meat juicy. The oven will finish cooking while keeping the skin nice and crisp. Serve your chicken thighs on a large platter for a beautiful presentation. Add lemon wedges around the chicken. Fresh parsley adds a pop of color. Pair the dish with roasted vegetables or a Greek salad. These sides complement the flavors and make it a complete meal. Enjoy every bite! Pro Tips Marinate Longer for More Flavor: Allowing the chicken to marinate for at least 2 hours, or even overnight, enhances the flavors and tenderness of the meat. Searing is Key: Searing the chicken thighs skin-side down before baking creates a crispy skin and locks in moisture for a juicier result. Use a Meat Thermometer: To ensure perfectly cooked chicken, use a meat thermometer to check that the internal temperature reaches 165°F (74°C). Save the Pan Juices: After roasting, use the pan juices to create a delicious sauce by simmering with a splash of white wine or additional broth. {{image_2}} You can change the herbs for fun and new tastes. Try fresh rosemary or dill for a twist. Both add a nice flavor. You can also use basil for a sweet touch. Mix and match to find your favorite. You don't have to roast the chicken in the oven. You can grill it for a smoky flavor. Just marinate as usual, then cook on medium heat until done. A slow cooker works well, too. Cook on low for several hours until the chicken is tender and juicy. Adding veggies gives more color and nutrition. Try sliced bell peppers, zucchini, or cherry tomatoes. Toss them into the skillet with the chicken. They will soak up the delicious flavors. You can also roast some potatoes on the side for a full meal. To keep your Greek lemon chicken thighs fresh, let them cool first. Place the chicken in an airtight container. This helps maintain flavor and moisture. Store the container in the fridge. It will stay good for up to three days. When you're ready to eat, reheat the chicken in the oven. Set it to 350°F (175°C). Cover the chicken with foil to keep it moist. Heat for about 20 minutes or until it’s warm inside. You can also use a microwave. Just heat in short bursts, checking often to avoid overcooking. For longer storage, you can freeze the chicken. Wrap each piece tightly in plastic wrap or foil. Place them in a freezer bag, removing as much air as possible. This method helps prevent freezer burn. They will last in the freezer for up to three months. When ready to enjoy, thaw in the fridge overnight and reheat as needed. Yes, you can use boneless chicken thighs. They cook faster than bone-in thighs. Just make sure to adjust the cooking time. Cook them for about 20-25 minutes in the oven. Check that the internal temperature reaches 165°F (74°C). Boneless thighs absorb the marinade well, giving great flavor. Many sides work well with Greek Lemon Chicken Thighs. Here are some ideas: - Roasted vegetables: Carrots, zucchini, and bell peppers add color and taste. - Greek salad: Crisp cucumbers, tomatoes, and feta cheese balance the dish. - Rice: Lemon rice or herbed rice complements the chicken. - Pita bread: Soft pita is perfect for dipping in any juices. These sides enhance the flavors and make a complete meal. To make this recipe low-carb, focus on sides and sauces. Here are some tips: - Skip starchy sides: Avoid rice, bread, or potatoes. - Choose low-carb vegetables: Serve with steamed broccoli or sautéed spinach. - Use cauliflower rice: It mimics rice but has fewer carbs. - Limit high-carb sauces: Stick to fresh herbs and lemon juice for flavor. These changes keep the dish tasty and friendly for low-carb diets. This article covered the key steps for making Greek lemon chicken thighs. We talked about the right ingredients, marinade prep, and cooking methods to ensure great flavor. Remember the tips for crispy skin and how to store leftovers. You can also explore variations to suit your taste. As you try this recipe, enjoy crafting your own delicious meals while discovering what works best for you. Cooking should be fun, and this dish can be your starting point!$

Zesty Greek Lemon Chicken Thighs

A flavorful dish featuring marinated chicken thighs with lemon and herbs, perfect for a hearty meal.

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Prep Time 2

Cook Time 30

Total Time 2 30

Course Main Course

Cuisine Greek

Servings 4

Calories 400 kcal

Ingredients

4 pieces bone-in, skin-on chicken thighs
0.25 cup olive oil
4 cloves garlic, minced
2 pieces lemons, juice and zest
2 teaspoons dried oregano
1 teaspoon dried thyme
to taste salt and pepper
0.5 cup chicken broth (low sodium)
for garnish fresh parsley, chopped
for serving lemon wedges

Instructions

In a large bowl, mix together the olive oil, minced garlic, lemon juice, lemon zest, dried oregano, dried thyme, salt, and pepper to create a marinade.
Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, preferably 2 hours for better flavor.
Preheat your oven to 400°F (200°C).
In a large oven-safe skillet, heat a little olive oil over medium-high heat. Once hot, add the marinated chicken thighs, skin-side down, and sear them for about 4-5 minutes or until the skin is golden brown.
Carefully flip the chicken thighs over, then pour in the chicken broth.
Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the chicken is cooked through and juices run clear, reaching an internal temperature of 165°F (74°C).
Once cooked, remove from the oven and let the chicken rest for about 5 minutes.
Garnish with freshly chopped parsley and serve with lemon wedges on the side for an extra burst of flavor.

Notes

Serve with roasted vegetables or a Greek salad for a complete meal.

Keyword chicken, Greek, lemon, marinated, thighs