“`html
If you’re searching for a dish that delivers bold Mediterranean flavors with effortless ease, look no further than this Easy Greek Chicken Thighs with Lemon and Herbs Recipe. This dish beautifully marries juicy, crispy chicken thighs with fresh herbs, zesty lemon, vibrant tomatoes, and briny Kalamata olives—all roasted together to create a mouthwatering, aromatic meal that’s perfect for any night of the week. Whether you’re cooking for family or friends, this recipe guarantees a satisfying and impressive plate with minimal fuss and maximum flavor.
Ingredients You’ll Need
The magic of this Easy Greek Chicken Thighs with Lemon and Herbs Recipe lies in its simple yet essential ingredients. Each component plays a crucial role in building layers of flavor, lending a lovely balance of acidity, earthiness, and a touch of sweetness that complements the tender chicken perfectly.
- Bone-in, skin-on chicken thighs (1000 g): The skin crisps up beautifully in the oven while the bone keeps the meat juicy and flavorful.
- Extra virgin olive oil (27 g): Helps in browning the chicken and infuses the dish with a rich, fruity base.
- Freshly squeezed lemon juice (15 g): Adds bright, tangy notes that highlight the fresh herbs and balance the richness of the chicken.
- Garlic, minced (12 g): About 4 cloves bring a warm, aromatic punch that melds perfectly with the herbs.
- Salt (6 g) and freshly ground black pepper (1 g): Essential seasonings that amplify all the other flavors without overpowering them.
- Fresh rosemary, chopped (4 g): Lends a deep piney fragrance that pairs wonderfully with lemon and chicken.
- Fresh thyme, chopped (4 g): Contributes an earthy, slightly minty aroma, rounding out the herbaceous notes.
- Cherry tomatoes, halved (300 g): Roasting intensifies their natural sweetness, adding vibrant color and juiciness.
- Kalamata olives, pitted (60 g): Bring in a salty, briny contrast that makes each bite more interesting and balanced.
How to Make Easy Greek Chicken Thighs with Lemon and Herbs Recipe
Step 1: Preheat Your Oven
Start by setting your oven to 400°F (200°C). This high heat will help you achieve golden, crispy skin on the chicken, which is one of the signature textures of this dish.
Step 2: Prepare the Chicken Thighs
Pat your chicken thighs dry with paper towels. This step is crucial because removing excess moisture ensures the skin crisps up instead of steaming during roasting.
Step 3: Marinate with Herbs and Lemon
In a large mixing bowl, toss the chicken thighs with olive oil, minced garlic, chopped rosemary, fresh thyme, lemon juice, salt, and pepper until every piece is well-coated. This simple marinade infuses the chicken with layers of bright, herbal, and savory flavors.
Step 4: Arrange for Roasting
Place the chicken thighs skin-side up in a single layer inside a large baking dish. Leaving space between pieces helps the hot air circulate and ensures even cooking and browning.
Step 5: Add Tomatoes and Olives
Scatter halved cherry tomatoes and pitted Kalamata olives around the chicken. As they roast, the tomatoes will soften and sweeten, while the olives release their briny essence, perfectly complementing the chicken.
Step 6: Roast to Perfection
Pop the dish into your preheated oven and roast for about 35 minutes. The chicken is ready when the skin is crisp and golden and the internal temperature reaches 165°F (74°C)—checking the thickest part away from the bone ensures safety and juiciness.
Step 7: Let It Rest
Once out of the oven, let the chicken rest for 5 minutes. This allows the juices to redistribute so every bite stays moist and tender.
Step 8: Serve and Garnish
Serve the chicken hot with the roasted tomatoes and olives spooned generously over the top to soak up every bit of that delicious pan sauce.
How to Serve Easy Greek Chicken Thighs with Lemon and Herbs Recipe
Garnishes
A sprinkle of freshly chopped parsley or extra thyme makes a fresh, colorful finish. You might also add a few lemon wedges on the side for guests who love an extra citrus punch.
Side Dishes
This dish pairs wonderfully with fluffy couscous, buttery mashed potatoes, or even a crisp Greek salad to keep the Mediterranean theme going strong. Lightly toasted pita bread is also a fantastic choice for soaking up any remaining juices.
Creative Ways to Present
For a stunning presentation, serve the chicken on a bed of herbed rice or alongside grilled vegetables arranged in pretty rows. Drizzle some extra virgin olive oil and a final squeeze of lemon just before serving to elevate the flavors and presentation.
Make Ahead and Storage
Storing Leftovers
After cooling completely, place leftover chicken and the tomatoes and olives in airtight containers and store them in the refrigerator for up to 3 days. The flavors actually develop even more after a day!
Freezing
This recipe freezes well. Wrap portions tightly in freezer-safe containers or bags and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
To maintain that beautiful crispy skin, reheat leftovers in a 350°F (175°C) oven for about 15 minutes rather than the microwave. This method refreshes the flavors and texture so your second helping is just as delicious.
FAQs
Can I use boneless chicken thighs instead?
Absolutely! Boneless thighs will cook faster and remain tender, though you might miss some of the juiciness and flavor that bones provide. Adjust the cooking time accordingly, typically reducing it by 5-10 minutes.
What can I substitute for fresh herbs if I don’t have them?
Dried rosemary and thyme can work in a pinch; use about one-third of the amount since dried herbs are more concentrated. However, fresh herbs add a vibrant flavor that really shines in this recipe.
Is this recipe gluten-free?
Yes! This dish contains no gluten ingredients by default, making it a great gluten-free meal option. Just be sure any sides you serve are gluten-free as well.
Can I make this recipe in a skillet instead of the oven?
Yes, you can start the chicken in a hot skillet to crisp the skin and then transfer it to the oven or finish cooking on the stovetop. Just be cautious to get even cooking through to the center.
How do I know when the chicken is fully cooked?
The best way is to use a meat thermometer. The internal temperature should reach 165°F (74°C) at the thickest part without touching the bone. This ensures safe and juicy chicken.
Final Thoughts
I hope this inspires you to try the Easy Greek Chicken Thighs with Lemon and Herbs Recipe—it’s one of those dishes that feels special while being incredibly approachable. The bright flavors, tender chicken, and rustic Mediterranean charm make it a keeper for sure. Give it a go, and you’ll find it’s hard to resist coming back for seconds every time.
“`
Print
Easy Greek Chicken Thighs with Lemon and Herbs Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Greek, Mediterranean
Description
This Easy Greek Chicken Thighs with Lemon and Herbs recipe features juicy bone-in, skin-on chicken thighs roasted to perfection with fresh rosemary, thyme, garlic, and bright lemon juice. Cherry tomatoes and Kalamata olives add bursts of flavor, making it a simple yet flavorful Mediterranean-inspired dish perfect for a weeknight dinner or gathering.
Ingredients
Chicken and Marinade
- 1000 g bone-in, skin-on chicken thighs
- 27 g extra virgin olive oil
- 15 g freshly squeezed lemon juice
- 12 g garlic minced (about 4 cloves)
- 6 g salt or to taste (about 1 teaspoon)
- 1 g freshly ground black pepper (about 1/2 teaspoon)
- 4 g fresh rosemary chopped (about 2 sprigs)
- 4 g fresh thyme chopped (about 2 sprigs)
Vegetables and Additions
- 300 g cherry tomatoes halved (about 1 pint)
- 60 g Kalamata olives pitted (about 1/2 cup)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the chicken and vegetables.
- Dry Chicken: Use paper towels to pat the chicken thighs dry. This helps achieve crispier skin during roasting.
- Prepare Marinade: In a large mixing bowl, combine the chicken thighs with olive oil, minced garlic, chopped rosemary and thyme, fresh lemon juice, salt, and freshly ground black pepper. Toss well to coat the chicken evenly with the marinade.
- Arrange Chicken: Place the marinated chicken thighs skin-side up in a single layer within a large baking dish.
- Add Tomatoes and Olives: Scatter the halved cherry tomatoes and pitted Kalamata olives around and between the chicken pieces to roast alongside.
- Roast: Cook in the preheated oven for about 35 minutes or until the chicken skin is crisp and golden brown. Verify doneness by ensuring the thickest part of the chicken (avoiding the bone) reaches an internal temperature of 165°F (74°C).
- Rest: Remove the baking dish from the oven and let the chicken rest for 5 minutes to allow the juices to redistribute and keep the meat moist.
- Serve: Serve the chicken hot, spooning the roasted cherry tomatoes and olives over the top for a flavorful finish.
Notes
- Patting the chicken dry before marinating helps get crispy skin when roasting.
- Use fresh herbs like rosemary and thyme for the best flavor; dried versions can be substituted but reduce quantity by half.
- Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Allowing the chicken to rest after roasting helps keep it juicy and tender.
- Serve with a side of rice, roasted potatoes, or a fresh Greek salad for a complete meal.
