Looking to shake up your weeknight chicken dinner routine with something simple yet incredibly satisfying? This recipe is just the ticket! With just a handful of basic ingredients—likely already in your kitchen—you can transform chicken thighs into a flavorful, herby, garlicky masterpiece. Bonus: the sides and main dish come together in under an hour, making it a perfect choice for a quick, hearty meal. We’ve paired it with roasted zucchini and asparagus, but feel free to use any seasonal veggies you have on hand.
What’s in the Greek chicken marinade?
This marinade captures the fresh, vibrant essence of Greek cuisine. Lemon juice, garlic, and oregano come together for a simple yet flavorful base that takes this dish to the next level.
How long should you marinate the chicken?
If you’re in a hurry, 15 minutes will do the trick! But for a deeper, more robust flavor, let the chicken marinate for up to 2 hours if you’ve got the time.
Which chicken thighs should you use?
This recipe works well with both boneless, skinless chicken thighs and bone-in, skin-on thighs. Skin-on thighs bring an extra layer of flavor, but if you’re looking to cut down on fat, boneless thighs are just as delicious. Cooking times might vary slightly depending on the type.
How to cook Greek chicken thighs
After a quick marinade, the chicken and veggies come together in one pan. Start by crisping up the chicken skin on the stovetop, then transfer everything to the oven for juicy, tender results.
Can I use other vegetables?
Of course! While zucchini and asparagus are great, feel free to swap them with other veggies that roast well, like broccolini, Brussels sprouts, or bell peppers.
What to serve with Greek chicken thighs
This one-pan dish is hearty enough on its own, but if you’re craving carbs, pair it with buttery mashed potatoes or fluffy, herb-infused rice for a complete meal.
How to store leftovers
Keep leftovers in an airtight container in the fridge for 3 to 4 days or freeze for up to 3 months.Ingredients
Ingredients
- 3 tbsp. extra-virgin olive oil, divided
- Juice of 1 lemon
- 3 cloves garlic, minced
- 1 tsp. dried oregano
- 1 lb. chicken thighs
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1/2 lb. asparagus, trimmed
- 1 zucchini, sliced into half-moons
- 1 lemon, sliced into rounds
Instructions
Step 1:
In a large bowl, whisk together 2 tablespoons of olive oil, lemon juice, garlic, and oregano until well combined. Add the chicken thighs and toss to coat evenly. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 15 minutes, or up to 2 hours for deeper flavor.
Step 2:
When ready to cook, preheat your oven to 425°F (220°C). Heat the remaining tablespoon of olive oil in a large ovenproof skillet over medium-high heat. Remove the chicken from the marinade, season both sides with salt and pepper, and place skin-side down in the skillet. Pour any remaining marinade over the chicken.
Step 3:
Sear the chicken until the skin is golden and crispy, about 10 minutes. Flip the chicken, then add the asparagus, zucchini, and lemon slices to the skillet.
Step 4:
Transfer the skillet to the oven and bake for about 15 minutes, or until the chicken is cooked through and the vegetables are tender. Serve hot and enjoy!
This Greek-inspired chicken dish is a quick, flavorful, and wholesome way to elevate your weeknight dinners. With minimal ingredients and a straightforward cooking process, you can create a satisfying meal that combines juicy, herb-marinated chicken with perfectly roasted vegetables. The zesty lemon and garlic-infused marinade bring a burst of fresh flavors, while the one-pan preparation makes cleanup a breeze. Whether you’re cooking for yourself or entertaining guests, this recipe is sure to become a go-to favorite. Serve it as is or pair with a side of mashed potatoes or herbed rice for a complete, crowd-pleasing meal.
Leave a Reply