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Easy Greek Lemon Chicken Thighs

Juicy bone-in chicken thighs marinated in fresh lemon, garlic, and Greek oregano, then seared and baked to crispy golden perfection.
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Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 6 chicken thighs skin-on, bone-in, 6-8 oz each
  • 0.25 cup fresh lemon juice about 2 lemons
  • 1 lemon zested
  • 3 tbsp olive oil extra virgin preferred, for marinade
  • 4 garlic cloves minced
  • 1 tbsp dried oregano Greek oregano preferred
  • 1 tsp salt
  • 0.5 tsp black pepper freshly ground
  • 0.5 cup chicken broth or water low-sodium preferred
  • 1 tbsp olive oil for searing

Equipment

  • Large mixing bowl
  • 10-12 inch oven-safe skillet
  • 9x13-inch baking dish
  • Whisk
  • Tongs
  • Meat thermometer

Method
 

  1. In a large mixing bowl, combine lemon juice, lemon zest, 3 tablespoons olive oil, minced garlic, dried oregano, salt, and pepper. Whisk vigorously for about 30 seconds until the marinade becomes slightly emulsified and fragrant.
  2. Add chicken thighs to the marinade and use tongs to turn each piece several times, ensuring the marinade gets under the skin where possible. Cover with plastic wrap and refrigerate for at least 30 minutes or up to overnight for best results.
  3. Preheat oven to 425 degrees F (220 degrees C). Heat a 10 to 12 inch oven-safe skillet over medium-high heat and add 1 tablespoon olive oil.
  4. Remove chicken from marinade (reserve the marinade) and place thighs skin-side down in the hot skillet, leaving space between each piece. Work in batches if needed. Sear for 3 to 4 minutes without moving until the skin releases easily and looks deeply golden.
  5. Transfer seared chicken to a 9x13 inch baking dish, arranging pieces skin-side up. Pour reserved marinade and chicken broth around the chicken pieces. Bake for 20 to 25 minutes until internal temperature reaches 165 degrees F and juices run clear when pierced. Skin should be crispy and golden.
  6. Remove from oven and let rest for 5 minutes before serving. Spoon some pan juices over the chicken for extra flavor. If skin is not crisping, increase temperature to 450 degrees F for the last 5 minutes.

Notes

Marinade can be prepared up to 2 days in advance. Marinated raw chicken can be frozen for up to 3 months. Thaw overnight in refrigerator before cooking. Store leftovers in airtight container for up to 4 days at 40 degrees F or below.