Description
This Greek Sheet Pan Chicken recipe features juicy, bone-in, skin-on chicken thighs marinated in a vivid blend of olive oil, lemon juice, garlic, oregano, thyme, and Dijon mustard, then oven-baked to perfection. It’s a simple and flavorful one-pan meal that combines classic Mediterranean ingredients for an easy weeknight dinner with crispy skin and tender meat.
Ingredients
Scale
Chicken and Marinade
- 8 bone-in, skin-on chicken thighs
- ⅓ cup extra-virgin olive oil
- ¼ cup fresh lemon juice
- 4 garlic cloves, minced
- 1 tablespoon dried oregano
- 2 teaspoons dried thyme
- 2 teaspoons Dijon mustard
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- Make the Marinade: In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, minced garlic, dried oregano, dried thyme, Dijon mustard, kosher salt, and freshly ground black pepper until well combined, forming a vibrant and aromatic marinade.
- Marinate the Chicken: Place the chicken thighs into a large bowl or a zip-top plastic bag. Pour the prepared marinade over the chicken and toss or seal to coat each piece thoroughly. Cover the bowl or seal the bag and refrigerate for 1 to 2 hours to allow the flavors to meld. For deeper flavor, marinate up to 8 hours.
- Prepare to Bake: Preheat your oven to 350°F (180°C). Arrange the marinated chicken thighs skin-side up evenly on a sheet pan or baking dish. Pour any leftover marinade over the chicken to enhance moisture and flavor during cooking.
- Bake the Chicken: Place the sheet pan in the preheated oven and bake the chicken for 40 to 45 minutes, or until fully cooked and the internal temperature reaches 175°F (80°C). For extra crispy and golden skin, switch the oven to broil during the last 2 to 3 minutes, watching carefully to avoid burning.
- Rest and Serve: Remove the chicken from the oven and let it rest for 5 minutes to retain juices. Spoon some of the flavorful pan juices over the chicken before serving. Garnish with fresh lemon slices or herbs like parsley if desired for a bright presentation.
Notes
- Marinating your chicken longer (up to 8 hours) intensifies the flavors and tenderizes the meat.
- Using bone-in, skin-on thighs helps keep the chicken juicy and adds flavor during baking.
- For crispier skin, broil at the end but watch closely to prevent burning.
- If preferred, fresh herbs like oregano or thyme can be used instead of dried for a fresher taste.
- Serve this chicken with a Greek salad, roasted vegetables, or rice for a complete Mediterranean meal.
