Wednesday 25 November, 2020

Loop Sunday Lunch - Baked Greek Chicken Thighs



What’s for lunch?

Savour the taste of Greece with these Baked Greek Chicken Thighs with Greek Chicken Marinade, courtesy Key to My Lime:

Baked Greek Chicken Thighs with Greek Chicken Marinade


1 pound skinless chicken thighs (washed and dried)

⅓ cup plain Greek yogurt

3 Tablespoons olive oil

Zest of one lemon

Juice of 1 ½ lemons (about 6 Tablespoons)

4 cloves garlic (minced)

2 tablespoons dried Greek seasoning (salt free)

½ teaspoon fine sea salt



  1. Marinate the chicken by adding the Greek yogurt, olive oil, lemon zest, lemon juice, garlic, Greek seasoning, salt, and chicken thighs to a large ziplock bag. Close the bag and squeeze to move the chicken around and coat in the yogurt marinade. Marinate in the refrigerator for 30 minutes.
  2. Preheat the oven to 425 F. The high temperature is very important for this recipe. It helps to melt the fat from the thighs and lock the flavors in.
  3. Bake the chicken for 20 - 25 minutes, or until the chicken is cooked through and the internal temperature at the thickest point reads 165 F on a meat thermometer.
  4. Remove the chicken from the oven and place on a plate. Tent loosely with aluminum foil and allow to rest for 5 minutes before slicing.


If you don’t have a Greek seasoning blend on hand, you can replace this with an Italian seasoning blend.

If the Greek seasoning you use has salt, omit the rest of the salt in the recipe.

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