Greek Chicken Thighs
Infused with bright Mediterranean flavors, these Greek Chicken Thighs are a savory delight that's perfect for weeknights or special dinners. Juicy, bone-in, skin-on chicken thighs are marinated in a zesty blend of olive oil, fresh lemon juice, garlic, oregano, thyme, cumin, and paprika, then seared to golden perfection before being oven-baked alongside sweet, caramelized red onions. The result is tender, flavorful chicken with a crispy, herb-infused skin. Garnished with fresh parsley and served with tangy lemon wedges, this dish pairs beautifully with rice, roasted vegetables, or a traditional Greek salad for an authentic dining experience. Ready in under an hour, this one-pan meal is as easy as it is delicious, making it a go-to for fans of healthy Mediterranean recipes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 4 tablespoons olive oil
- 3 tablespoons lemon juice (freshly squeezed)
- 4 cloves garlic cloves (minced)
- 1.5 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 medium red onion (sliced)
- 2 tablespoons fresh parsley (chopped, for garnish)
- 4 pieces lemon wedges (for serving)
Instructions
In a medium bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, dried thyme, ground cumin, paprika, salt, and black pepper to make the marinade.
Pat the chicken thighs dry with paper towels and place them in a large zip-top bag or shallow dish.
Pour the marinade over the chicken thighs, ensuring they are evenly coated. Seal the bag or cover the dish and let the chicken marinate in the refrigerator for at least 1 hour or up to overnight for maximum flavor.
Preheat your oven to 400°F (200°C).
Heat a large oven-safe skillet over medium-high heat. Remove the chicken thighs from the marinade (reserving the marinade) and place them skin-side down in the skillet. Sear for 4-5 minutes until the skin is golden and crispy.
Flip the chicken thighs, lower the heat to medium, and cook for another 2-3 minutes. Remove the chicken temporarily and add the sliced red onion to the skillet. Sauté for 2 minutes or until slightly softened.
Return the chicken thighs to the skillet, skin-side up, and pour the reserved marinade over the chicken and onions.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Once cooked, remove the skillet from the oven and let the chicken rest for 5 minutes.
Garnish with freshly chopped parsley and serve with lemon wedges. Pair with a side of rice, roasted vegetables, or a traditional Greek salad for a complete meal.
Nutrition Facts
Calories |
2677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.3 g | 272% | |
| Saturated Fat | 52.9 g | 264% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 3117 mg | 136% | |
| Total Carbohydrate | 28.0 g | 10% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 9.1 g | ||
| Protein | 165.9 g | 332% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 237 mg | 18% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2578 mg | 55% | |
*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.
