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 tablespoon Dijon mustard
– 2 teaspoons dried oregano
– 2 teaspoons dried thyme
– 2 teaspoons salt
– 1 teaspoon freshly ground black pepper
Instructions
1-First: mix 1/3 cup extra-virgin olive oil, 1/4 cup fresh lemon juice, 4 minced garlic cloves, 1 tablespoon Dijon mustard, 2 teaspoons dried oregano, 2 teaspoons dried thyme, 2 teaspoons salt, and 1 teaspoon freshly ground black pepper in a bowl to form the marinade. Then, toss 8 bone-in, skin-on chicken thighs in this mixture and refrigerate for 1 to 2 hours up to 8 hours for deeper flavor.
2-Next: preheat your oven to 350°F (180°C). Arrange the marinated chicken thighs skin side up in a baking dish and pour any leftover marinade over them for extra moisture. Bake for 40 to 45 minutes until the chicken reaches an internal temperature of 175°F (80°C), basting occasionally if you like.
3-For a crispier finish, broil the chicken for the last 2 to 3 minutes under the top broiler. Finally, garnish with lemon slices before serving. This step-by-step approach makes the process fun and approachable for home cooks of all levels.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍗 Use bone-in, skin-on chicken thighs for juiciness and crispy skin.
⏳ Avoid marinating too long to prevent unwanted texture changes.
🥘 Leftover drippings make a flavorful base for Greek chicken soup or gravy.
- Prep Time: 10 minutes
- Marinating time: 1-8 hours
- Cook Time: 40-45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Greek
- Diet: Contains poultry
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 404
- Sodium: 707 mg
- Fat: 33 g
- Saturated Fat: 8 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 24 g