Herb-roasted chicken thighs are perfect for an evening with family and friends. Serve with pita, tzatziki, chopped tomatoes, olives, basil, and feta cheese, for a delicious weeknight dinner.
If you love these herb-roasted chicken thighs, you will also love this parmesan-crusted chicken, buttermilk chicken thighs and lemon garlic orzo or spatchcock chicken with lemon & garlic!
Why this recipe sings
These herbs roasted chicken thighs will win over family and guests,
These herbs roasted chicken thighs are full-flavored and very tender, thanks to its lavish marinade. Garlic, fresh herbs, lemon juice, and plenty of Greek extra virgin olive oil marinate the meat for as little as a couple of hours or as long as overnight. You can serve this dish with almost anything, but it’s especially lovely with pita or other flatbread, a horiatiki tomato salad, and crispy fries. And if you’re looking to substitute chicken breasts for the thighs, you can. Just adjust the cooking time; chicken breasts are more likely to cook longer than dark meat.
Here is what you need for this recipe
- Chicken thighs. Skinless and boneless. You can also use chicken breast if you prefer.
- Lemons. Both the juice and zest go into the marinade.
- Extra virgin olive oil.
- Garlic. The more, the better! I use three-four cloves.
- Fresh herbs. Like basil, spearmint, and parsley. You can also substitute or add fresh thyme, oregano, or sage.
- Dried oregano, sea salt, fresh ground pepper.
Here is how you make it
Add the lemon juice and zest, olive oil, fresh herbs, and garlic in a food processor—season with sea salt and plenty of freshly ground pepper. Add chili flakes and dry oregano. Pulse until all is chopped and mixed. Don't overprocess.
Arrange the chicken thighs on a baking dish (or a large bowl). Pour the marinade all over. Cover and refrigerate from 30 minutes hour up to 24 hours. The more you marinate, the better the thighs will taste.
Remember to take the chicken out of the refrigerator and let it sit on the counter for at least half an hour to reach room temperature.
Roast in a 425°F / 220°C oven for 35 to 40 minutes, or until chicken is cooked through and juices run clear. I prefer to measure with a meat thermometer at the thickest part of a thigh; chicken is fully cooked when it reaches 165°F / 74°C.
Serve with cut-up pita bread, tomatoes, tzatziki, feta cheese, rosemary potatoes or anything else you like.
Check out my Greek pantry staples
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Herb-roasted chicken thighs
- 2 lbs chicken thighs skinless and boneless
- 2 lemons juiced and zested
- ¼ cup olive oil extra virgin
- 6 garlic cloves
- 1 tablespoon dry oregano
- 1 cup fresh basil measure before chopping
- 1 cup spearmint measure before chopping
- 4-5 leaves fresh thyme measure before chopping
- sea salt
- fresh ground pepper
- In a food processor, add the lemon juice, lemon zest, olive oil, fresh herbs and garlic—season with sea salt and plenty of freshly ground pepper. Add the pinch of chili flakes and the dry oregano. Pulse until all is chopped and mixed. Don't overprocess.
- Arrange the chicken thighs on a baking dish (or a large bowl). Pour the marinade all over. Cover and refrigerate from 1 hour up to 24 hours.
- Preheat oven to 425°F / 220°C.
- Take chicken out of the refrigerator and let it sit on the counter for at least half an hour to reach room temperature.
- Roast for 35 to 40 minutes, or until chicken is cooked through and juices run clear.Measure with a meat thermometer at the thickest part of a thigh; chicken is fully cooked when it reaches 165°F / 74°C.
- Serve on a platter with cut-up pita bread, tomatoes, sliced cucumber, tzatziki, feta cheese, or anything else you like.