The delightful smell of roasting Greek chicken topped with a perfect blend of spices is something that brings great memories to mind. A simple method of preparation turns ordinary chicken into a perfect main dish focus for any weeknight meal.
Greek Chicken Thighs
One of the first dates I had with my husband was at a local Greek restaurant. So, every time I smell these spices cooking, it brings that wonderful day to mind. I automatically associate Greek food with great things in my life, so every time I make this recipe, I am smiling. Of course, the fact that it is so delicious makes it even better!
Greek cuisine is one of my favorite things to prepare. The bright flavors of this recipe, and most Greek recipes, are what I find so appealing. Tons of garlic, fresh herbs, and of course the delicious olive oil make this one of my favorite types of food to prepare. There is just nothing that makes me feel better than knowing I am preparing and eating healthy foods.
Can I Use Chicken Breasts?
You can use chicken breasts for this recipe, but you will want to watch closely and cook only until just at a safe temperature. Chicken breasts are much dryer than the fattier chicken thigh. That means that when you are baking, it is easy to overcook the chicken breasts.
I recommend using a meat thermometer to check the temperature. This will help you make the chicken perfectly cooked without resulting in a tough or dry piece of meat.
In recent years, I have fallen in love with chicken thighs. It started with this cheese stuffed bacon wrapped chicken thigh recipe, but the herbed Instant Pot chicken thighs with mushrooms have become another great choice that is delicious and easy to make.
Ways to Serve Greek Chicken
There are so many amazing ways to use this recipe. It's so delicious and easy to prepare, I often bake a large batch of this chicken and use it throughout the week. Below are some of my favorite ways to use this chicken recipe.
- Shredded on salad greens with a favorite Greek salad dressing.
- Pulled and put inside a fresh pita with shredded lettuce, diced tomato, and feta cheese crumbles.
- Wrapped in a tortilla with Greek dressing and veggies.
- Added to a pizza with olives, cheese, and bell peppers.
- On a pita with this classic hummus recipe.
- Mixed into this Greek chickpea salad.
ProTip: When you make large batches, you can shred and store in the refrigerator for up to 3 days. If you will need longer before eating the chicken, then put it into a freezer storage container that has been labeled and freeze until ready to use.
- Chicken thighs
- Garlic cloves
- Chili powder
- Black pepper
- Lemon juice
- Olive oil
How to Make Roasted Greek Chicken Thighs
Begin this recipe by making 3-4 slices on each chicken thigh through to the bone.
Next, you will season the chicken with salt and pepper and set aside.
In a large bowl, combine the minced garlic, chili, oregano, salt, pepper, olive oil, honey and lemon juice and mix well. Submerge the chicken pieces into this marinade. Cover with plastic wrap, and place it into the refrigerator for 2-4 hours.
When ready to bake, remove from the marinade and pat each piece of chicken dry then place onto a prepared baking sheet that is lined with parchment paper.
Bake at 200ºC/400ºF for 30-40 minutes. Once cooked, switch to the broiler and continue cooking until the skin is golden and crispy. This usually takes 4-5 additional minutes.
Roasted Greek Chicken Thighs Recipe
Make this easy Greek Chicken with a simple but delicious marinade that brings tons of flavor to an otherwise ordinary chicken thigh!
- 6 chicken thighs (bone in skin on)
- 6 garlic cloves, minced
- 2 tablespoon dried oregano
- 1 teaspoon chili powder
- 1 teaspoon black pepper
- ½ cup lemon juice
- ¼ cup olive oil
- 2 tablespoon honey
- Begin this recipe by making 3-4 slices on each chicken thigh through to the bone.
- Next, you will season the chicken with salt and pepper and set aside.
- In a large bowl, combine the minced garlic, chili, oregano, salt, pepper, olive oil, and lemon juice, honey and mix well. Submerge the chicken pieces into this marinade. Cover with plastic wrap, and place it into the refrigerator for 2-4 hours.
- When ready to bake, remove from the marinade and pat each piece of chicken dry then place onto a prepared baking sheet that is lined with parchment paper.
- Bake at 200ºC/400ºF for 30-40 minutes. Once cooked, switch to the broiler and continue cooking until the skin is golden and crispy. This usually takes 4-5 additional minutes.
This can be marinated for up to 24 hours before baking.
Amount Per Serving: Calories: 393Total Fat: 27gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 166mgSodium: 245mgCarbohydrates: 9gFiber: 1gSugar: 6gProtein: 31g
Could this recipe be made with skinless thigh fillets please
Doesn't say what to do with honey.
It's used in the marinade, sorry somehow I left it out.
That's what I figured, but wanted to be sure. Thanks for updating. Can't wait to try it.
Are you saying ONE chicken thigh is 1544 calories???
I show one chicken thigh is 393 calories when I view this. Perhaps it was a glitch?
What is that "dip" you are dipping the chicken into?
You can dip into anything you prefer, but I like using a traditional tzatziki sauce. Here is a good recipe for it: https://cookieandkate.com/how-to-make-tzatziki/
This recipe is amazing! I actually have always done it without the honey as I stay low carb it today I am trying it with honey and I just happens to have some on hand. My m.ans best friend also we're dying for me to send them this recipe as well and it's so simple but so good and it's our go-to chicken thigh recipe now!
Can you please tell me if you can use boneless, skinless thighs