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
Scale
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.
