Greek Garlic Chicken
Elevate your weeknight dinner game with this irresistible Greek Garlic Chicken, a dish packed with bold Mediterranean flavors and perfect for any occasion! Juicy, bone-in chicken thighs are marinated in a fragrant blend of olive oil, fresh lemon juice, minced garlic, and aromatic herbs like oregano and thyme, then seared to golden-brown perfection. Finished in the oven with a splash of savory chicken stock, this easy yet elegant recipe ensures tender, flavorful chicken every time. Garnished with fresh parsley and served with optional lemon wedges for a zesty touch, this dish pairs beautifully with sides like roasted vegetables, rice, or a crisp Greek salad. Ideal for those seeking a wholesome, flavor-packed meal, this Greek Garlic Chicken is a must-try for lovers of Mediterranean cuisine. Search no further for your next family favorite!
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 0.25 cup olive oil
- 3 tablespoons fresh lemon juice
- 5 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 0.5 teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.5 cup chicken stock
- 2 tablespoons fresh parsley, chopped (for garnish)
- 4 pieces lemon wedges (optional, for serving)
Instructions
In a large mixing bowl, whisk together olive oil, fresh lemon juice, minced garlic, dried oregano, dried thyme, crushed red pepper flakes, kosher salt, and black pepper to create the marinade.
Add the chicken thighs to the bowl and toss until well coated. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes or up to 4 hours for maximum flavor.
Preheat the oven to 400°F (200°C).
Heat a large oven-safe skillet over medium-high heat. Once hot, add the chicken thighs skin-side down and sear for about 4-5 minutes, or until the skin is golden and crispy.
Flip the chicken thighs over and pour in the chicken stock around the chicken (not directly on the skin).
Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven and let the chicken rest for 5 minutes.
Garnish the chicken with chopped fresh parsley and serve with lemon wedges on the side for an extra citrusy kick.
Nutrition Facts
Calories |
2487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.8 g | 254% | |
| Saturated Fat | 48.4 g | 242% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 740 mg | 247% | |
| Sodium | 1397 mg | 61% | |
| Total Carbohydrate | 16.5 g | 6% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 3.4 g | ||
| Protein | 170.4 g | 341% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 182 mg | 14% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1889 mg | 40% | |
*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.
