These Greek Yogurt Roasted Chicken Thighs will knock your socks off. They're seriously easy to throw together with minimal work for you and can easily be prepped ahead!
Greek Yogurt Marinated Chicken
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I am of the firm belief that there are not enough roasted chicken thighs recipes in this world. And yes, I recognize that there are literally thousands of these recipes out there (millions? billions?!). But I stand by that belief. This is due to my overwhelming love for oven roasted chicken.
This Greek Chicken Recipe totally has my heart. I've made a many a roast chicken recipe in my time, including a few involving chicken and yogurt. They were all different and tasty in their own way. Being that I really don't enjoy yogurt on it's own, this kick ended as quickly as it began (leftover yogurt often goes to waste in our home, even the girls can be hit-or-miss with it). And while not totally authentic Greek cuisine, it's inspired by the delicious flavors of this beautiful culture.
This works great as a roasted chicken or grilled chicken recipe. It has all the components of a perfect weeknight dinner. The tang of the yogurt mixed with the acidity of the lemon and the deliciously fragrant fresh thyme and parsley combine so beautifully with the savory garlic. I encourage you to make extra because you will want seconds. It also made a delicious lunch the next day.
Tips for making oven roasted chicken
- I try to marinate the chicken in a glass bowl or a plastic zipper bag. Sometimes the acid from the lemon can react with metal bowls causing a weird flavor so avoid metal.
- You can marinate this ahead the day before but leave it in at least 15-20 minutes.
- Be sure to grease you pan to avoid sticking. I use cooking spray. If grilling, grease the grill.
Helpful ingredient information
- Chicken: You can use whatever cuts of chicken you prefer for this. I like to use bone-in chicken thighs. Just be sure to adjust the cooking time accordingly.
- Greek yogurt chicken marinade: This marinade is made up of greek yogurt, olive oil, lemon juice, fresh parsley, fresh thyme, garlic powder, salt and pepper. You can also use dried herbs, just reduce the amounts to 1 teaspoon of dried parsley and ½ teaspoon dried thyme.
Can this be made ahead?
It's really easy to prep in advance and freezes well in an airtight container for up to 3 months.
How long do I cook chicken thighs in the oven and at what temperature?
For best results, I like to cook them at 425 degrees for around 45 minutes or until they are fully cooked through.
How do I know when the chicken is done?
The safe temperature for consuming poultry is 165 degrees internal temperature at the thickest part of the meat. I use an instant read thermometer and remove them from the oven when the temperature is 161 degrees. Then I let them rest for 5 minutes. During the resting time, the chicken thighs will continue to cook and reach 165 degrees and the juices will also redistribute throughout the meat- don't skip this step.
How do I cook chicken thighs in a pan but make sure they turn out crispy on the outside?
This is exactly why I like to cook them at a higher temperature- to ensure a juicy inside and nice crispy skin on the outside. When the chicken thighs are close to the desired temperature, you can always put them under the broiler for a couple minutes if the skin isn't crispy enough. Just be sure to keep a close eye on them so they don't burn.
Leftovers and reheating:
These are best served right away, but leftovers last for up to 3 days covered in the refrigerator. These can be reheated in the oven or in the microwave.
Ingredients that can be prepped ahead:
- Clean and chop herbs
- Mix marinade
- Marinate chicken
- Chef's knife
- Cutting board
- Measuring cups
- Measuring spoons
- Gallon freezer zipper bags
- 9" x 13" pan
- Grill tongs
- Meat thermometer
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GREEK YOGURT ROASTED CHICKEN THIGHS
- 2 pounds bone-in chicken thighs around 5-6 thighs total depending on their size
- 1 5.3 ounce container Greek yogurt
- The juice of 1 lemon or half if you don't like a strong lemon flavor + some extra lemon wedges for garnish
- ¼ cup olive oil
- 1 Tablespoon chopped fresh parsley + a little extra for garnish
- 1 ½ teaspoons chopped fresh thyme expert tip: if you have lemon thyme available its even better!
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- In a large bowl, whisk together Greek yogurt, lemon juice, olive oil, parsley, thyme, garlic powder, salt and pepper until well combined.
- Add chicken pieces into the yogurt mixture and mix until the chicken is fully coated.
- Marinate for at least 15 minutes, even better if it's overnight.
- When you're ready to cook the chicken thighs, place them into a greased 9" x 13" baking pan, skin side up.
- Bake at 425 degrees for 40-50 minutes or until golden brown and crispy with an internal temperature of 162 degrees.
- Remove from the oven and rest for 5 minutes to bring the temperature up to 165 degrees. Garnish with additional lemon wedges and chopped parsley and serve immediately!