Description
Juicy Greek-style chicken thighs marinated in a zesty blend of lemon, herbs, and olive oil, then seared and finished in the oven for rich flavor and crisp skin.
Ingredients
- 6 large chicken thighs (bone-in and skin-on)
- 1/4 cup plus 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 1/2 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 3 teaspoons dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- In a medium bowl, whisk together olive oil, lemon juice, lemon zest, red wine vinegar, Dijon mustard, oregano, basil, salt, and pepper to make the marinade.
- Pat the chicken thighs dry with paper towels.
- Place the chicken in a large bowl and coat thoroughly with the marinade. Cover and refrigerate for at least 1 hour, or up to 12 hours.
- Preheat the oven to 400°F.
- Heat a skillet over medium heat and add a small amount of oil if needed. Place the chicken thighs skin-side down and cook for 7–9 minutes until golden brown and easily released from the pan.
- Flip the chicken, cook for 5–6 minutes, then transfer the skillet to the oven.
- Bake for 15–20 minutes or until the chicken is fully cooked and juices run clear.
- Remove from the oven and let rest for 3–5 minutes before serving.
Notes
- Marinate overnight for deeper flavor but do not exceed 12 hours.
- Use a meat thermometer to ensure internal temperature reaches 165°F.
- Serve with rice, roasted vegetables, or a fresh Greek salad.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 1 hour 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Pan Sear and Bake
- Cuisine: Greek
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 420 kcal
- Sugar: 0 g
- Sodium: 320 mg
- Fat: 30 g
- Saturated Fat: 7 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 35 g
- Cholesterol: 160 mg
