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Greek Chicken Recipe – How to Make Greek Chicken


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Inspired by the fresh flavors of lemon, oregano, and garlic, popular in Greek cuisine, this easy skillet chicken thigh recipe will become a new favorite.

What kind of thighs should you use?

This recipe can be made with either boneless skinless chicken thighs or bone-in, skin-on chicken thighs. We tend to favor skin-on chicken thighs because of the extra flavor the skin adds. Who doesn’t love crispy chicken skin?! If you want to save a few grams of fat, this can easily be delicious with boneless skinless thighs. The cook time may vary by a couple of minutes. Got chicken breasts instead of thighs? Try this Greek stuffed chicken recipe.


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How long should you let the chicken marinate?

All you really need is 15 minutes but if you have extra time, use it! Marinate for up to 2 hours to get the flavor deeper into the chicken. Always marinate the refrigerator and discard whatever touches raw meat!

How do you cook Greek chicken thighs?

After the chicken marinates for a bit (even 15 minutes makes a huge difference), everything (chicken, asparagus, zucchini!) comes together in one pan. Start on the stovetop to get the chicken skin nice and crispy, then throw it in the oven for perfectly juicy and tender results.

What do you serve with Greek chicken thighs?

Since everything goes into the skillet, you don’t really need anything on the side to make this a well-rounded meal. However, if you’re a little more into carbs, whip up a side of buttery mashed potatoes or fluffy, herby rice.

Store leftovers in an air-tight container in the refrigerator for 3-4 days.

Have you made this recipe? Let us know how you liked it in the comments below!
Editor’s Note: The introduction to this recipe was updated on May 10, 2022, to include more information about the dish

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Yields:

4

Preparation Time:

0

hours

twenty

mins

Total Time:

0

hours

fifty

mins

3 tbsp.

extra-virgin olive oil, divided

Freshly ground black pepper

1/2 lb.

asparagus, ends removed

one


zucchini, sliced ​​into half moons

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  1. In a large bowl, combine 2 tablespoons olive oil, lemon juice, garlic, and oregano. Whisk until combined then add chicken thighs and toss to coat. Cover bowl with plastic wrap and let marinate in the refrigerator for at least 15 minutes and up to 2 hours.
  2. When you’re ready to cook the chicken, preheat oven to 425°. In a large ovenproof skillet over medium-high heat, heat remaining tablespoon olive oil. Season both sides of marinated chicken with salt and pepper, then add chicken skin-side down and pour in the remaining marinade.
  3. Sear until the skin becomes golden and crispy, about 10 minutes. Flip chicken and add asparagus, zucchini and lemons to the skillet.
  4. Transfer pan to oven and cook until the chicken is cooked through and the vegetables are tender, about 15 minutes.

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Chelsea Lupkins

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