Make my Famous Greek Chicken


  • Chicken thighs, (bone-in and skin-on) – about 1¾ pounds total (I personally used Chicken Breast with No Skin.)
  • 2 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • Lemon zest, (from 1 lemon)
  • 1 tbsp minced garlic
  • ¾ tsp dried oregano, (or use Italian seasoning or thyme)
  • 1 tsp sugar
  • 1 tsp salt, (use ¾ tsp if you are salt-sensitive)
  • ½ tsp freshly ground black pepper


  1. Wash and pat the chicken thighs dry with paper towels.
  2. In a small mixing bowl, combine all of the spices and mix well.
  3. Marinate the chicken in the fridge for 30 minutes if possible.
  4. Preheat the oven to 400°F.
  5. Place the chicken, skin side up on a prepared baking sheet. Cook for about 35-45 minutes or until the chicken is cooked through, is no longer pink, and until the internal temperature reaches 165°F.

Leftovers can last 3-4 days in the fridge.

This Chicken recipe goes well with Roasted Potatoes or White Rice.

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