Chesapeake Greek Chicken
Experience a delightful fusion of Chesapeake flavors and Mediterranean flair with Chesapeake Greek Chicken! This mouthwatering dish combines tender, oven-roasted chicken thighs marinated in zesty Old Bay seasoning, fresh lemon juice, and aromatic oregano for a bold and savory punch. Paired with a creamy, herb-infused Greek yogurt sauce and a vibrant salad of juicy cherry tomatoes, briny Kalamata olives, tangy feta, and crisp red onions, this recipe offers a burst of freshness in every bite. Perfect for a weeknight dinner or a crowd-pleasing meal, this recipe is easy to prepare and ready in just about an hour. Garnished with fresh parsley, this dish is a delicious harmony of bold spices, creamy textures, and Mediterranean zest—destined to become a family favorite.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 2 teaspoons Old Bay seasoning
- 2 teaspoons Dried oregano
- 4 cloves Garlic cloves (minced)
- 3 tablespoons Lemon juice (freshly squeezed)
- 3 tablespoons Olive oil
- 1 cup Greek yogurt
- 1 medium Cucumber (finely diced)
- 2 tablespoons Fresh dill (chopped)
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.25 cup Feta cheese (crumbled)
- 0.5 medium Red onion (thinly sliced)
- 1 cup Cherry tomatoes (halved)
- 0.25 cup Kalamata olives (pitted and halved)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
In a large mixing bowl, combine 2 teaspoons of Old Bay seasoning, 2 teaspoons of dried oregano, 4 minced garlic cloves, 3 tablespoons of lemon juice, and 3 tablespoons of olive oil. Mix well to create the marinade.
Add the chicken thighs to the bowl and coat evenly in the marinade. Cover and let marinate in the refrigerator for at least 30 minutes or up to 2 hours for maximum flavor.
While the chicken marinates, prepare the Greek-inspired yogurt sauce. In a small bowl, combine 1 cup of Greek yogurt, 1 medium cucumber (diced), 2 tablespoons of chopped fresh dill, 0.5 teaspoons of salt, and 0.5 teaspoons of black pepper. Mix well and refrigerate until ready to serve.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
Place the marinated chicken thighs onto the prepared baking sheet, skin side up. Roast in the preheated oven for 30–35 minutes, or until the skin is golden and crispy and the internal temperature reaches 165°F (74°C).
While the chicken is roasting, prepare the salad garnish. In a separate bowl, combine 0.25 cups of crumbled feta cheese, 0.5 medium red onion (thinly sliced), 1 cup of halved cherry tomatoes, and 0.25 cups of halved Kalamata olives. Toss gently to combine.
Once the chicken is fully cooked, remove it from the oven and let it rest for 5 minutes.
To serve, place one chicken thigh on a plate, then top with a generous dollop of the Greek yogurt sauce. Serve with the prepared salad garnish on the side and sprinkle with 2 tablespoons of freshly chopped parsley for a burst of color and flavor.
Nutrition Facts
Calories |
2200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.6 g | 211% | |
| Saturated Fat | 44.5 g | 222% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 547 mg | 182% | |
| Sodium | 3666 mg | 159% | |
| Total Carbohydrate | 40.0 g | 15% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 16.5 g | ||
| Protein | 137.8 g | 276% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 681 mg | 52% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2168 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
