Oven Roasted Greek Chicken Thighs

Oven Roasted Greek Chicken Thighs

Before I begin, a confession. Although a navigated cook, I suffer the shame of the occasional pre-dinner party debacle.
I, naively, put my complete faith in a recipe I have never made before, praying it will work. I follow the directions to the letter, only to discover ten minutes before the guests are scheduled to arrive that the food is inedible and I have nothing to serve.
Some recipes are posted/printed without ever being tested and the rule of thumb is to
never try a recipe for the first time when preparing food to a dinner party. Subject your friends/family first to work out kinks.

Oven Roasted Greek Chicken Thighs

Anyways, this is just to say that this recipe for Oven Roasted Greek Chicken Thighs is tried and tested many times over (as all the recipes on this blog.) In fact, Ive been making these hundreds of times and they never disappoint.
A simple recipe that is quick to make and uses minimal ingredients, most of which you probably have in your kitchen at all times (except maybe for the feta cheese.)

The chicken thighs are juicy, bursts with flavor, and keep you coming back for more.
The marinade alone is out of this world but then you add feta, tomatoes, and black olives to the equation: Uh-mazing!
They go with absolutely everything and make the most amazing dinner with some greens on the side.
Kids love these. Friends love these. Everybody loves these. They are perfect every single time.

Oven Roasted Greek Chicken Thighs Print this recipe!

Serves 4


4 tablespoons freshly squeezed lemon juice
2 tablespoons olive oil
2 garlic cloves, minced
2 tablespoons plain yogurt
2 teaspoons dried oregano
1 teaspoon salt
teaspoon ground black pepper


8 bone-in chicken thighs skin-off (but you can use skin-on if you like)
1 cup crumbled feta (about 4 oz / 113 gr)
cup cherry tomatoes
cup black olives (preferably Kalamata olives)


In a bowl combine all marinade ingredients.
Arrange chicken thighs in a shallow container (or in a Ziploc bag) and pour marinade over it.
Cover (or seal) and let marinate for at least 1 hour (marinate overnight for fullest flavor.)
When ready to bake, remove chicken from the marinade and allow to come to room temperature.
Preheat oven to 375F (190C) and place a rack in the middle.
Arrange chicken thighs in a cast iron skillet or rimmed baking dish and pour marinade over it.
Bake for 20 minutes.
Remove from the oven and arrange halved cherry tomatoes in between chicken pieces. Sprinkle crumbled feta and black olives on top.
Return to oven and bake for a further 15 to 20 minutes or until the chicken is cooked through and golden brown.

Nutrition facts

One serving yields 343 calories, 27 grams of fat, 3 grams of carbs, and 25 grams of protein.