Baked Greek Chicken

5 from 34 votes

Oven-roasted chicken thighs marinated in an easy-to-make homemade marinade.

Course Main Dish

Cuisine American

Prep Time 10

Cook Time 35

Time to Marinate 30

Total Time 1 10

Servings pieces

Calories 363kcal

Trim excess skin and fat off of chicken thighs.
6 chicken thighs
Make marinade by combining olive oil, lemon juice, dijon mustard, herbs and salt together.
⅓ cup olive oil, ¼ cup lemon juice, 4 cloves garlic, 2 teaspoons Dijon mustard, 2 teaspoons dried oregano, 1 teaspoon dried thyme, 1 teaspoon dried parsley, ½ teaspoon dried rosemary, 1 teaspoon salt, ½ teaspoon pepper
Place chicken thighs in a zip-top bag or other container. Pour marinade over thighs. Close bag and shake gently to fully cover thighs with the marinade.
Place in refrigerator for at least 30 minutes. If possible, rotate bag at least once.
Preheat oven to 400°F.
Place chicken and the marinade in an 8x8 inch baking dish.
Bake for 35-40 minutes until chicken is fully cooked and has reached 185-190°F. Baste once with marinade in the pan halfway through cooking time.
Place under a broiler for 2-4 minutes to crisp the chicken.
Remove from oven and allow chicken to rest for 5 minutes before serving.
Serve extra marinade from the baking dish on the side.
Serve chicken with lemon slices for garnish.

- Be certain to trim off any excess skin. You don't want any skin wrapped around the underside of the chicken or it will become soggy.

- Use a meat thermometer to measure the internal temperature of the chicken. Chicken thighs are best cook to 185 - 190°F.

- Allow chicken to rest for at least 5 minutes before serving. This allows all the juices to be redistributed back into the meat, which helps keep the meat juicy.

- Placing under the broiler at the end is optional. It does help crisp up the skin. Keep a close eye on it, because it can burn quickly.