Greek Style Chicken Thighs
Transform your dinner routine with these irresistible Greek Style Chicken Thighs, a vibrant and flavorful dish that combines tender, juicy chicken with the bold and zesty flavors of Mediterranean cuisine. Marinated in a blend of olive oil, lemon juice, garlic, and fragrant herbs like oregano, thyme, and rosemary, these chicken thighs are perfectly seared and then baked alongside sweet cherry tomatoes and caramelized red onions. Finished with a sprinkle of creamy feta cheese and fresh parsley, this one-skillet wonder is as visually stunning as it is delicious. Whether served with fluffy rice, crispy roasted potatoes, or a refreshing Greek salad, this easy yet elegant recipe is a guaranteed crowd-pleaser and perfect for weeknight dinners or casual entertaining.
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Recipe Information
Ingredients
- 8 pieces Boneless, skinless chicken thighs
- 4 tablespoons Olive oil
- 3 tablespoons Lemon juice
- 4 cloves Garlic cloves, minced
- 2 teaspoons Dried oregano
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 large Red onion, thinly sliced
- 1 cup Cherry tomatoes, halved
- 0.5 cup Feta cheese, crumbled (optional)
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
In a large mixing bowl, combine the olive oil, lemon juice, minced garlic, oregano, thyme, rosemary, smoked paprika, salt, and black pepper to make the marinade.
Add the chicken thighs to the bowl and coat each piece thoroughly with the marinade. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes or up to 8 hours for a more intense flavor.
Preheat the oven to 375°F (190°C).
Heat a large oven-safe skillet over medium-high heat. Add a drizzle of olive oil, then sear the chicken thighs for 2-3 minutes on each side until golden brown. Work in batches if necessary to avoid overcrowding the pan.
Remove the seared chicken thighs from the skillet and set them aside on a plate.
In the same skillet, add the sliced red onion and cook for 2 minutes until softened. Stir in the cherry tomatoes and cook for an additional 1 minute.
Nestle the chicken thighs back into the skillet with the onion and tomatoes.
Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the chicken reaches an internal temperature of 165°F (75°C).
Remove the skillet from the oven and let the chicken rest for 5 minutes.
Sprinkle with crumbled feta cheese and chopped parsley, if desired, before serving. Serve hot with a side of rice, roasted potatoes, or a fresh salad.
Nutrition Facts
Calories |
669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.0 g | 55% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 237 mg | 79% | |
| Sodium | 981 mg | 43% | |
| Total Carbohydrate | 11.7 g | 4% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 4.8 g | ||
| Protein | 58.2 g | 116% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 215 mg | 17% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 826 mg | 18% | |
*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.
