Baked Greek Chicken is a simple yet flavorful dish featuring juicy, tender, and irresistibly delicious chicken. Marinated chicken thighs are quickly prepared and baked to perfection, delivering bold, savory goodness in every bite.
INGREDIENTS
- 6 chicken thighs
- ⅓ cup olive oil
- ¼ cup freshly squeezed lemon juice
- 4 cloves garlic, minced
- 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
- Lemon slices (optional, for garnish)
INSTRUCTIONS
- Trim any excess skin and fat from the chicken thighs.
- In a bowl, combine the olive oil, lemon juice, Dijon mustard, garlic, and herbs. Stir in the salt and pepper to make the marinade.
- Place the chicken thighs in a zip-top bag or container, then pour the marinade over the chicken. Seal the bag and shake gently to coat the thighs evenly.
- Refrigerate for at least 30 minutes, rotating the bag once if possible.
- Preheat the oven to 400°F.
- Transfer the chicken and marinade to an 8×8 inch baking dish.
- Bake for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F. Baste the chicken with the marinade halfway through cooking.
- For extra crispiness, place the chicken under the broiler for 2-4 minutes, watching closely to avoid burning.
- Remove from the oven and let the chicken rest for 5 minutes before serving.
- Serve with the remaining marinade on the side and garnish with lemon slices if desired.
NOTES
- Trim any excess skin from the chicken to avoid soggy skin.
- Use a digital meat thermometer to ensure the chicken reaches an internal temperature of 165°F.
- Let the chicken rest for 5 minutes before serving to allow the juices to redistribute, keeping the meat moist.
- Broiling the chicken at the end is optional but helps crisp the skin—be sure to monitor it closely to prevent burning.
