Greek Roasted Chicken Thighs

By zhanghengshuo

0 Person

60 Minutes

0 Calories

I am bonkers for Greek flavors. Seriously, whenever you combine some of the mainstay ingredients of Greek cuisine—which to me are oregano, olive oil, lemon juice, and garlic or some other member of the onion family (there are many others of course, but these are my platonic Greek ingredients)—only good things can happen.

Ingredients

1 tablespoon Red wine vinegar
2 teaspoons Kosher or coarse salt
1/2 teaspoon Freshly ground black pepper
1 tablespoon Fresh lemon juice
2 teaspoons Dried oregano
1/4 cup Olive oil
1 teaspoon Minced garlic
3 pounds Bone-in, skin one chicken thighs

Method

01

In a large bowl, container or sturdy zipper-top bag, combine the olive oil, garlic, lemon juice, vinegar, oregano, salt, and pepper. Stir to combine thoroughly, add the chicken, turn to coat well, the cover or seal and refrigerate for 12 to 24 hours (or even up to 2 days!).
02

Preheat the oven to 425°F. Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray. Remove the chicken from the marinade and place on the baking sheet skin side up. Roast for about 40 minutes until cooked through, depending on the size of the thighs. Serve the roasted chicken hot, warm or cold.

Related Tags

Chicken Recipes

Chicken Thigh Recipes

Baked Chicken Recipes

Roast Chicken Recipes

Easy Chicken Recipes

Dinner Recipes

Greek Roasted Chicken Thighs

4.8

( By zhanghengshuo )

01 Information

Grade easy
Serving 0
Prep Time 10 Mins
Cook Time 50 Mins
Total Time 60 Mins

02 Ingredients

1 tablespoon Red wine vinegar

2 teaspoons Kosher or coarse salt

1/2 teaspoon Freshly ground black pepper

1 tablespoon Fresh lemon juice

2 teaspoons Dried oregano

1/4 cup Olive oil

1 teaspoon Minced garlic

3 pounds Bone-in, skin one chicken thighs

03 Method

Step 1

In a large bowl, container or sturdy zipper-top bag, combine the olive oil, garlic, lemon juice, vinegar, oregano, salt, and pepper. Stir to combine thoroughly, add the chicken, turn to coat well, the cover or seal and refrigerate for 12 to 24 hours (or even up to 2 days!).

Step 2

Preheat the oven to 425°F. Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray. Remove the chicken from the marinade and place on the baking sheet skin side up. Roast for about 40 minutes until cooked through, depending on the size of the thighs. Serve the roasted chicken hot, warm or cold.

04 Author