Greek Chicken Thighs
Greek Chicken Thighs are packed with Greek-inspired flavor and so simple to make. Slice them for pitas, bowls, salads, or wraps.
Servings: 3 -4 servings, with sides
Cost: $10.96
Equipment
- Rimmed sheet pan with foil
Ingredients
- 1 pound boneless, skinless chicken thighs 3-4 thighs, see note 1
- 4 teaspoons olive oil
- 2 teaspoons balsamic vinegar
- Salt and pepper (I add 1 tsp salt & 1/2 tsp pepper)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 3/4 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried dill optional, see note 2
- 1 large lemon cut into wedges
- Serving suggestions see note 3
Instructions
- Preheat oven to 425°F. Line a large sheet pan with foil (trust me, don't skip this!). Pat chicken thighs dry with paper towels. No need to trim excess fat; it will render as the chicken cooks.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, pepper, & seasonings. Rub or brush the seasoning mixture over both sides of each thigh until evenly coated. Use all the spice mixture.
- Arrange chicken thighs flat on the prepared sheet pan, spaced out well. Bake in the center of the oven for 15 minutes.
- Move the oven rack about 8 inches from the heat source. Switch to broil and cook for 7–10 minutes, or until the tops are nicely browned, lightly charred, & caramelized. Watch closely.
- Remove from the oven & brush the pan juices over the chicken. Drizzle generously with fresh lemon juice to brighten the flavors, then slice or chop as desired. Serve with any remaining lemon wedges.
Video
Notes
Note 1: Choose chicken thighs that are similar in size for the most even cooking. Weigh them if possible to get close to 1 pound total; I typically use 3–4 thighs. If yours are larger, the bake time may need to be slightly longer. Chicken should reach 165°F.
Note 2: I love the flavor of dried dill here, but if you’re not a fan, you can leave it out.
Note 3: I’m obsessed with serving this chicken over lemon rice with a quick cucumber tomato salad, plenty of tzatziki, & grilled pita for scooping everything up together.
Storage: Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.
Nutrition
Serving: 1serving | Calories: 181kcal | Carbohydrates: 2g | Protein: 23g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 101mg | Sodium: 680mg | Potassium: 293mg | Sugar: 1g | Vitamin A: 200IU | Vitamin C: 5mg | Calcium: 16mg | Iron: 1mg