Greek Yogurt Roasted Chicken Thighs Recipe

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!

Want more great chicken thighs recipes? Try these: Champagne Braised Chicken Thighs, Grandma’s Easy Chicken Cacciatore and Honey Balsamic Chicken.

A close up of a piece of Greek Yogurt Roasted Chicken Thighs on a plate.

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.

Greek Yogurt Roasted Chicken Thighs in a pan with lemons around it.

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 1/2 teaspoon dried thyme.

Perfectly browned Greek Yogurt Roasted Chicken Thighs in a gray pan.

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.

A piece of Greek Yogurt Roasted Chicken Thighs on a plate.

Ingredients that can be prepped ahead:

  • Clean and chop herbs
  • Mix marinade
  • Marinate chicken

Helpful tools:

  1. Chef’s knife
  2. Cutting board
  3. Measuring cups
  4. Measuring spoons
  5. Whisk
  6. Gallon freezer zipper bags
  7. 9″ x 13″ pan
  8. Grill tongs
  9. Meat thermometer

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5 from 2 votes
A square image of Greek Yogurt Roasted Chicken Thighs.
Prep Time
10 mins
Cook Time
50 mins
Total Time
30 mins

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!

Course: Main Course
Cuisine: American
Keyword: roasted chicken thighs
Servings: 4 servings
Author: Jessy Freimann, The Life Jolie
  • 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
  • 1/4 cup olive oil
  • 1 Tablespoon chopped fresh parsley + a little extra for garnish
  • 1 1/2 teaspoons chopped fresh thyme expert tip: if you have lemon thyme available its even better!
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  1. In a large bowl, whisk together Greek yogurt, lemon juice, olive oil, parsley, thyme, garlic powder, salt and pepper until well combined.
  2. Add chicken pieces into the yogurt mixture and mix until the chicken is fully coated.
  3. Marinate for at least 15 minutes, even better if it's overnight.
  4. When you're ready to cook the chicken thighs, place them into a greased 9" x 13" baking pan, skin side up.
  5. Bake at 425 degrees for 40-50 minutes or until golden brown and crispy with an internal temperature of 162 degrees.

  6. 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!

Recipe Video

Recipe Notes

These can also be grilled- Heat half the grill over high heat and the other side of the grill over low heat. Start on the high heat side and cook for a couple minutes per side starting with the skin side down. Move the chicken to the low heat side and cook until the internal temperature reaches 161 degrees. Remove and rest 5 minutes before serving.

A photo focusing on a roasted chicken thigh in a pan surrounded by other chicken thighs and lemon wedges.

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  • Reply
    June 8, 2015 at 4:11 pm I tried a similar recipe on Pinterest afew months ago and was shocked at how yummy it was! Who knew Greek yogurt would mix well with chicken
    • Reply
      June 8, 2015 at 8:41 pm I'm with you there- I finally found a way to enjoy yogurt!
  • Reply
    June 8, 2015 at 5:22 pm Umm yum! We have the same problem with yogurt going o waste so this is an awesomely yummy way to remedy that!
    • Reply
      June 8, 2015 at 8:37 pm It definitely was a good way to avoid waste- enjoy! :)
  • Reply
    June 8, 2015 at 9:52 pm Saved this in my food pins. I will definitely try it!
    • Reply
      June 9, 2015 at 9:05 am I hope you enjoy :)
  • Reply
    June 8, 2015 at 11:14 pm Even though I'm a vegetarian *sigh*, I have to admit that this looks amazing!! I'm loving greek yogurt right now so it makes me happy that you've included it in your recipe! <3 xoxo, Brooke
    • Reply
      June 9, 2015 at 9:04 am It might be worth a try as a sauce for roasted veggies- I'd be interested to hear how it tastes.
    • Reply
      July 8, 2020 at 6:06 pm I’m also a vegetarian and I use Greek yoghurt mixed with a good harissa paste and some honey to marinate shredded jackfruit. It’s delicious!
  • Reply
    Rachel Pattison (Little Chef Big Appetite)
    June 9, 2015 at 1:47 pm This looks AH-MAY-ZING. Def will make!
    • Reply
      June 10, 2015 at 8:50 am Thank you- enjoy!
  • Reply
    June 12, 2015 at 7:56 pm This totally sounds like the perfect weeknight dinner!! Love it
    • Reply
      June 14, 2015 at 12:08 am Thanks, it totally was!
  • Reply
    Gaye @CalmHealthySexy
    June 18, 2015 at 12:29 pm Hi Jessy - This will be my featured post on this week's Let's Get Real party.
    • Reply
      June 18, 2015 at 12:31 pm So awesome- thank you, Gaye! :)
  • Reply
    October 20, 2016 at 6:51 pm Hello. How many pounds of chicken approximately do you use?
    • Reply
      October 20, 2016 at 8:11 pm I don't know the exact amount of pound but it was about 5-6 chicken thighs.
  • Reply
    January 23, 2018 at 7:47 pm Wow, this looks SO good. Simple but packed full of flavor- exactly what I need in my dinner playbook!
    • Reply
      January 28, 2018 at 12:57 pm Thanks Karly- we definitely come back to it over and over!
  • Reply
    September 11, 2019 at 6:51 pm I am late is asking but can I sub boneless skinless thighs? Thanks!
    • Reply
      Jessy Freimann
      September 15, 2019 at 4:43 pm You definitely can, just keep an eye on them as they may cook a bit faster than the bone-in variety. Enjoy!
  • Reply
    May 12, 2020 at 8:10 pm We made this and it was delicious! I only have regular yogurt this week though, do you think this recipe still works if I use regular yogurt instead of greek?
    • Reply
      Jessy Freimann
      May 13, 2020 at 3:52 pm So glad you loved it! I think regular yogurt would be delicious- a slightly different flavor but still awesome! Let me know how it works out.

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