Best Greek Chicken Thighs Recipes

GREEK LEMON-GARLIC CHICKEN THIGHS AND POTATOES

Steps:

• Combine lemon juice, chicken broth, olive oil, garlic, and oregano in a large resealable plastic bag. Add chicken, seal bag, and shake so chicken is well coated with marinade. Marinate in the refrigerator at least 2 hours or overnight.
• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x11-inch baking dish with cooking spray.
• Pour chicken and marinade into the prepared baking pan. Arrange potatoes around the chicken.
• Bake in the preheated oven until potatoes are tender and chicken is no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

GREEK STYLE CHICKEN THIGHS

Steps:

• Combine onions and garlic in oil, saute a few minutes; remove from heat.
• Season thighs with salt, pepper,garlic poweder and oregano; cook in a medium hot skillet about 2-3 minutes until they are golden brown, turn over, add onion & garlic mixture,lemon juice and zest and 1 T. parsley, cook another 3 minutes.
• Place chicken in a baking dish, top with olives and tomatoes.
• Roast 15-20 minutes until chicken juices run clear.
• Remove from oven; top with parsley and feta cheese, serve.

GREEK-STYLE RICE PILAF WITH CHICKEN THIGHS

Steps:

• Season the chicken well with salt, pepper and half of the oregano. Heat the oil in a pot or 12-inch skillet over medium-high heat until lightly smoking. Add the chicken, skin-side down and cook until well browned, 6 to 10 minutes, flip and then brown the other side, 3 to 4 minutes more. Remove to a plate and set aside.
• Discard all but 1 tablespoon fat from skillet and heat the fat over medium heat until shimmering. Add the onion and a pinch of salt and cook, stirring, until softened, about 3 minutes. Add the remaining oregano and garlic and cook until fragrant, about 30 seconds.
• Add the rice, stirring until fragrant and lightly toasted, about 1 minute, then add the stock and artichoke hearts and stir together. Nestle the chicken thighs on top, skin-side up, adjust the heat to maintain a simmer. Cover and cook until the chicken and rice are done 15 to 20 minutes more. Sprinkle with lemon zest, lemon juice and feta. Serve immediately.

GREEK BAKED CHICKEN THIGHS

Steps:

• After you bone your chicken thighs and cut them into smaller pieces (I halved them), season them with salt and pepper and brown them in olive oil. Reserve in the roasting pan.
• Boil your potatoes in salted water until cooked and then slightly squish each potato and add to the pan with the chicken.
• Prick one end of your tomatoes and drop them in boiling water for about 45 seconds. Remove the tomatoes from the water and place in another pot with ice and cold water. Now gently pinch each tomato and the skins will easily come off. Discard the skins and add the tomatoes into the roasting pan.
• Drizzle with oilve oil, add the garlic, lemon juice, oregano and rosemary and some additional salt and pepper.
• Give the ingredients a gentle toss and place in a pre-heated 375F oven for 40 minutes.

GREEK CROCK POT CHICKEN THIGHS

Steps:

• Combine chicken and flour; toss to coat evenly.
• Heat oil in a skillet over medium heat; brown chicken until golden. (Note: I actually did this step in the crock pot, as my crock pot has a rice cooker function that gets hot enough to brown.).
• Place browned chicken in crock pot. Stir in remaining ingredients.
• Cover and cook on low heat setting up to 8 hours or 4 - 5 hours on high.

SIMPLE GREEK LEMON CHICKEN THIGHS WITH POTATOES (LOW FAT) FOR 1

Steps:

• Combine the olive oil, lemon juice, garlic and oregano and use to coat the chicken. Set aside to marinade for at least 30 minutes.
• Preheat the oven to 190C/Gas 5.
• Put the chicken, marinade, potatoes and lemon wedges into a roasting tin and roast for ¾ - 1 hour, until the chicken is cooked right through, and the potatoes are tender.

AMAZING GREEK STYLE CHICKEN THIGHS

Steps:

• Preheat oven to 350.
• In a large baking dish, add chicken thighs, skin side up. Add olive oil and the juice of 1 lemon. Give them a good stir to evenly coat the thighs. Sprinkle with seasoning salt, pepper, and oregano.
• (Optional) You can stick small knobs of butter underneath the chicken skin if you want to have an extra special meal :).
• Add a little water, just to prevent the pan from burning and to create a "zoumee", sauce, in Greek :).
• Put it in the oven for about 30-40 minutes, or until the meat is cooked. Halfway through, add more water if it needs (maybe 1/4 cup) and the other half of the lemon.
• When the meat is cooked, put oven on BROIL to crisp up the skin at the very end. Watch it carefully when you do this because the skin may burn quickly. We're goin for a crisp deep golden brown.
• You're done! Eat with a fresh loaf of bread, some lemon potatoes and a greek salad with lots of feta.

GREEK CHICKEN THIGHS

Steps:

• Rinse chicken and pat dry.
• Heat a large, deep skillet or Dutch oven over medium heat. Remove from heat, spray with vegetable spray, then return to heat and cook chicken for 3 minutes on each side.
• Add broth, water, oregano, lemon zest, lemon juice and pepper to the skillet. Bring to a simmer over medium-high heat, about 2 minutes. Reduce heat to medium-low and cook, uncovered, for 15 minutes or until chicken is no longer pink in the center. Remove chicken from the pan.
• Stir the remaining ingredients into the skillet and place chicken on top. Cover and cook over medium-low heat for 10 minutes or until bulgur is tender and broth is absorbed.