Greek Marinated Chicken Thighs (Oven Roasted)

Ingredients

• 4 lb Boneless skinless chicken thighs (about 12 thighs, trimmed of excess fat)
• 0.5 Large onion (half of a large onion, roughly chopped)
• 4 Garlic cloves (peeled and minced)
• 0.25 cup Fresh parsley (packed, chopped)
• 0.25 cup Fresh dill (packed, chopped)
• 1 tsp Dried oregano
• 1 tsp Dried basil
• 1 tsp Paprika (regular, not smoked)
• 1 tbsp Dijon mustard
• 1 Lemon (zested and juiced)
• 0.25 cup Extra‑virgin olive oil (for coating and in the marinade)
• 1 tsp Salt (plus a pinch for seasoning)
• 0.75 cup Water (added to pan for moisture)

Instructions

1. Prepare aromatics

   Dice half of a large onion, mince the garlic cloves, and finely chop the fresh parsley and dill.

   Time: PT10M

2. Make the marinade

   In a food processor combine the onion, garlic, parsley, dill, dried oregano, dried basil, paprika, Dijon mustard, lemon zest and juice, olive oil and salt. Blend until smooth.

   Time: PT5M

3. Trim the chicken

   Pat the chicken thighs dry, trim excess fat while leaving a thin layer for flavor.

   Time: PT5M

4. Coat the chicken

   Place the thighs in a large bowl, pour the marinade over them and toss until every piece is fully coated.

   Time: PT5M

5. Marinate

   Cover the bowl with plastic wrap and refrigerate. Marinate for at least 1 hour, preferably overnight for maximum flavor.

   Time: PT1H

6. Preheat oven

   Set the oven to 425°F (220°C) and let it preheat while you finish assembling the skewers.

   Time: PT15M

   Temperature: 425°F

7. Skewer the chicken

   Thread the marinated thighs onto the skewers, alternating orientation every few pieces for even cooking. Arrange the skewers in a heavy‑duty roasting pan placed on a baking sheet.

   Time: PT5M

8. Add moisture and cover

   Pour 3/4 cup of water into the bottom of the pan, then cover tightly with aluminum foil, piercing a few holes for steam release.

   Time: PT2M

9. Roast covered

   Place the pan in the preheated oven and roast, covered, for 45 minutes.

   Time: PT45M

   Temperature: 425°F

10. Uncover and finish roasting

    Remove the foil and continue roasting for about 1 hour, or until the internal temperature of the thickest part reaches 175°F (80°C) and the top pieces are lightly crisp.

    Time: PT1H

    Temperature: 425°F

11. Rest and serve

    Take the pan out of the oven, let the chicken rest for 5 minutes, then serve hot with Greek salad, lemon potatoes, or in pita wraps.

    Time: PT5M

Nutrition Facts

Calories

720

Protein

45g

Carbohydrates

5g

Fat

45g

Fiber

1g

Ingredient Substitutions

• Instead of Boneless skinless chicken thighs: boneless skinless chicken breasts (less juicy)
• Instead of Large onion: shallot, green onion
• Instead of Garlic cloves: garlic powder (1 tsp)
• Instead of Fresh parsley: cilantro
• Instead of Fresh dill: tarragon
• Instead of Dried oregano: Italian seasoning
• Instead of Dried basil: Italian seasoning
• Instead of Paprika (regular, not smoked): sweet paprika
• Instead of Dijon mustard: yellow mustard (1.5 tbsp)
• Instead of Lemon: lime (zest & juice)
• Instead of Extra‑virgin olive oil: vegetable oil
• Instead of Salt: sea salt
• Instead of Water: chicken broth (adds flavor)

Equipment Needed

• Food processor
• Chef’s knife
• Cutting board
• Large mixing bowl
• Food‑safe gloves
• Metal or bamboo skewers
• Heavy‑duty roasting pan
• Baking sheet
• Aluminum foil
• Meat thermometer
• Tongs

Critical Steps — Do Not Skip

• Blending a smooth, well‑emulsified marinade
• Coating each thigh thoroughly
• Marinating for at least 1 hour (ideally overnight)
• Covering the pan for the first 45 minutes
• Checking internal temperature reaches 175°F

Chef Tips from the Video

• Use a microplane for fine lemon zest – it releases more aromatic oils.
• For extra smoky flavor, finish the chicken on a hot grill for 5 minutes after oven roasting.
• If using wooden skewers, soak them in water for 30 minutes before threading to prevent burning.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Freeze raw marinated chicken (in a sealed bag) for up to 3 months; cooked chicken can be frozen for 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the chicken the night before for deeper flavor.
• Skewer and store the assembled chicken in a sealed container in the fridge; add a splash of olive oil to keep it moist.
• Cooked chicken can be shredded and stored for salads or wraps.