Greek Lemon-Herb Chicken Thighs
Juicy and flavorful, these Greek Lemon-Herb Chicken Thighs are marinated in lemon, garlic, and herbs, then baked to golden perfection for an easy Mediterranean dinner.
Equipment
- Large casserole dish
- Large bowl (optional)
- Wooden Cutting Board
- Ceramic Garlic Grater Plate
- Chef Knife
- Lemon Juicer (optional)
Ingredients
- 6 bone-in chicken thighs
- ⅓ cup Extra Virgin Olive Oil
- Juice from 2 lemons
- 1 lemon sliced into rounds
- 4 garlic gloves minced
- 1 heaped tablespoon Dried Oregano organic
- 1 tsp Organic Greek Thyme
- 1 ts Dijon Mustard
- 1.7 oz. / 50g Gaint Caperberries
- Salt and Pepper to taste
Instructions
Step 1 - Prepare the marinade
- In a small bowl, stir together the lemon juice, olive oil, oregano, thyme, Dijon mustard, and season to taste with some salt and cracked black pepper.⅓ cup Extra Virgin Olive Oil, Juice from 2 lemons, 4 garlic gloves minced, 1 heaped tablespoon Dried Oregano, 1 tsp Organic Greek Thyme, 1 ts Dijon Mustard
- MIx for 30 seconds.
Step 2 - Marinate the chicken
- Add the chicken thighs to a large bowl and pour the marinade over the thighs.6 bone-in chicken thighs
- Use some kitchen tongs to mix the thighs to give them an even coating of the marinade.
- Cover the bowl with kitchen wrap and marinate for at least 30 minutes ( up to 8 hours) in the fridge.
Step 3 - Transfer to baking dish
- Preheat the oven to 200°C / 400°F.
- Place the chicken in a baking dish and pour the remaining marinade on top.
- Add a few lemon rounds for color and flavor and garnish with a few giant caper berries (you can use small capers if you don’t have giant ones).1 lemon, 1.7 oz. / 50g Gaint Caperberries, Salt and Pepper to taste
Step 4 - Bake
- Bake for around 30 minutes, or until the chicken is fully cooked and reaches an internal temperature of 74°C /165°F with a Meat thermometer.
- Remove from the oven and allow to rest for 5 minutes (uncovered) before serving.
- Best served alongside lots of steamed white rice or plenty of fresh crusty bread to help mop up the delicious lemony sauce.
Notes
Cooking tips
🍋 Preparation Tips- Zest the lemons before juicing – a teaspoon of zest adds extra citrusy brightness to the marinade.
- Fresh vs. dried herbs: If you have fresh oregano or thyme, use about 3x the dried amount for a more vibrant flavor.
- Overnight marination: While 30 minutes works, marinating for several hours (up to 8) will make the chicken juicier and more flavorful.
- Room temperature before baking: Let the chicken sit out for 15 minutes after marinating so it cooks more evenly.
- Use a hot oven: Starting at 200°C / 400°F helps crisp the skin (if using skin on chicken thighs). For even crispier skin, finish under the broiler for 2–3 minutes.
- Don’t crowd the pan: Leave space between thighs so they roast instead of steaming.
- Internal temperature check: When checking the chicken is done, be sure to insert the meat thermometer in the thickest part of the thigh (but not touching bone) for accuracy.