These Greek Chicken Thighs are a delicious one skillet meal with tons of amazing flavors. You’ll love that this roasted Greek chicken is easy enough for a weeknight, but nice enough for company. Read on to learn how to make these cast iron chicken thighs and what to serve with them.
Creating these Greek Chicken Thighs
I’ve enjoyed Roast Chicken several times this fall and winter season, but sometimes I want that same homey taste and smell in the house with a little less cooking time.
I took one of my favorite roast chicken recipes from this season (Rosemary Roast Chicken) and adapted it based on a one dish skillet dinner recipe that I saw on Food Network’s website.
I don’t normally cook with chicken thighs, but the bone-in skin-on chicken breasts at my grocery store were just a little too large for my liking so I opted for the smaller thighs. This recipe could definitely be made with chicken breasts if you prefer.
Why I Love Making this Greek Chicken Thighs Recipe
I mentioned in my Caring for Cast Iron post the other day how much I enjoy the flexibility of cast iron.
It is so nice to be able to brown something on the stove and throw it (well, not literally) in the oven to finish up cooking. This Greek-Style Chicken Thigh dish is the perfect recipe to illustrate that concept.
This is a great recipe if you’re going for that roast chicken taste in a fraction of the time. Serve it with a side salad and you’re ready to go!
Tools Needed to Make Baked Greek Chicken Thighs
- Microplane Zester – for grating the lemon zest.
- Measuring Cups and Spoons – to measure ingredients to make the Greek chicken thighs.
- Food Processor or Mini Chopper – for making the flavorful marinade.
- Large Bowl or Zip Top Bag – to let the chicken thighs marinade in.
- Sharp Knife and Cutting Board – to cut ingredients.
- Cast Iron Skillet – to brown the chicken thighs and cook the baked Greek chicken.
- Pair of Tongs – for turning the chicken thighs when you brown them.
- Meat Thermometer – a meat thermometer is helpful to ensure the thighs are cooked through.
What is in this Chicken Thigh Skillet Recipe
- Fresh Oregano
- Extra-Virgin Olive Oil
- Kosher Salt
- Black Pepper
- Fresh Garlic Cloves
- Lemon Zest
- Fresh Lemon Juice
- Dry White Wine
- Chicken Thighs
- Red Potatoes
- Kalamata Olives
- Feta Cheese
For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.
Tips to Make the Best Greek Chicken Thighs
- Make sure you use paper towels to pat the chicken thighs dry before browning them in the cast iron skillet. This will help ensure that you get a nice, crispy skin.
- The chicken thighs will be cooked through when the internal temperature reaches a minimum of 165 degrees F. when measured at the thickest part of the meat using a meat thermometer. These Greek style chicken thighs will be more tender, however, when cooked until their internal temperature reaches 175-190 degrees F.
- Let this Greek chicken thigh recipe rest for 5 minutes before serving.
Baked Greek Chicken Thighs Recipe FAQ
Got questions about how to make this bone-in chicken thighs recipe? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.
Can I use Boneless Skinless Chicken Thighs?
We prefer bone-in chicken thighs because the bones add flavor to the meat and the skin keeps the meat moist, but you can definitely make this recipe with boneless thighs if you prefer.
Just note that if using boneless chicken thighs, the cook temperature will likely be shorter.
Can I Substitute Canned Black Olives?
I wouldn’t recommend it.
Black Olives have a very different taste than Kalamata olives and this Greek chicken thigh skillet recipe wouldn’t taste the same.
You can usually find jarred kalamata olives on the same grocery aisle as the pickles. Depending on your store, some also have a fresh olive bar.
Can I Freeze this Chicken Thigh Recipe?
I haven’t personally tested that, but based on my experience in freezing other recipes, here are the 2 options I’d recommend:
- You could freeze fresh chicken thighs in the lemon oregano marinade mixture. Then, later all you have to do is thaw the meat and cook according to the rest of the instructions. This would be great for meal prep!
- You could most likely freeze the cooked chicken thighs by themself, but I wouldn’t recommend freezing the potatoes, olives, and lemon slices with the chicken. Their texture might not be quite the same after thawing and reheating.
What to Serve with these Greek Chicken Thighs
If you’re serving this Greek baked chicken for a party, Greek Pico de Gallo, Tzatziki, or Marinated Feta would all serve as great starters for this meal.
For an easy vegetable side dish to go with these skillet chicken thighs, I recommend Roasted Broccoli, Roasted Asparagus, Roasted Cauliflower, Grilled Baby Artichokes, or a simple tossed Greek Salad.
How to Store Leftovers
Leftovers of these cast iron skillet chicken thighs should be stored in the refrigerator in an airtight container.
Make sure to reserve any extra pan drippings. They’ll help keep the chicken moist when you reheat it the next day.
Try These Cast Iron Chicken Thighs!
Next time you’re looking for an easy weeknight dinner idea, give this recipe for Greek Chicken Thighs a try!
Did you love the Greek flavors with the chicken, potatoes, lemons, and olives? Leave a comment below and give it a review for others to see what you thought of this Greek style chicken thighs recipe.
On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see a photo this dish!
More Chicken Recipes:
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This Baked Honey Mustard Chicken is one of our favorite easy recipe ideas. Chicken tenderloins are baked in a sweet and savory honey mustard sauce with sprigs of fresh rosemary.
Indian Butter Chicken is a family favorite. It features tender chicken in an Indian spiced creamy, tomato based sauce featuring the flavors of garam masala.
This Orange Marmalade Chicken is a sweet and spicy simple Asian-inspired chicken recipe for dinner. Serve it with rice or quinoa and a side of your favorite veggies.
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Greek Chicken Thighs
This Greek-Style Chicken Skillet Dinner is the perfect recipe to illustrate the benefits of using cast iron. You can brown things to your liking on the stovetop and then put that same pan into the oven to finish cooking.
For the Greek Chicken Thighs
- 1/3 cup Fresh Oregano Leaves, loosely packed
- 2 tablespoons Extra Virgin Olive Oil
- 2-3 teaspoons Kosher Salt, or to preference
- 1 teaspoon Ground Black Pepper
- 1/2 teaspoon Paprika
- 1 Lemon, zested
- 4 cloves Fresh Garlic
- 1/4 cup Fresh Lemon Juice
- 2/3 cup Dry White Wine
- 8 Bone-in, Skin-on Chicken Thighs
- 3/4 pound Mini Red Potatoes
- 1 large Red Onion, cut into wedges
- 1 cup Kalamata Olives, pitted
- 1 Lemon, sliced
- Fresh Oregano Sprigs or Chopped Parsley, for garnish
- 1/2 cup Feta Crumbles
Preparing the Marinade for the Greek Chicken Thighs
- In a small food processor, combine the oregano, olive oil, salt, pepper, paprika, lemon zest, and lemon juice. Pulse, scraping the sides periodically, until the mixture forms a paste.
- Transfer the mixture to a bowl large enough to fit the chicken. Gently lift the skin on the chicken thighs and place some of the paste between the thigh and skin.
- Then, transfer the chicken and the paste to a large bowl, making sure the chicken is completely coated.
- Cover the bowl with a lid or plastic wrap and transfer to the refrigerator. Let marinade for 2 - 6 hours.
Making the Greek Chicken Thighs
- Remove chicken from the bowl, reserving the extra lemon mixture.
- Transfer the chicken to a plate and pat the skins dry. Let rest at room temperature while the oven preheats to 450 degrees F.
- Place a large cast-iron skillet over medium-high heat. Add the chicken thighs, skin-side down, cover and cook until the skin browns, about 5 minutes.
- Turn the chicken so the skin faces up. Then, add potatoes, onion wedges, and kalamata olives to the skillet.
- Combine the reserved lemon mixture and the white wine. Pour over the contents of the skillet.
Cooking the Greek Chicken Thighs
- Place the lemon slices throughout the skillet. Transfer the pan, uncovered, to the oven. Reduce heat to 425 degrees F.
- Roast for 20-25 minutes, or until the chicken is cooked through and skin is crisp.
Serving this Greek Skillet Meal
- Serve, spooning sauce over the chicken thighs, and garnishing with the lemon slices, herbs, and feta crumbles
Depending on how large your potatoes are you may need to partially precook them before adding to the skillet. I like to use the small, bite-sized potatoes.
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Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 440Total Fat 27gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 19gCholesterol 175mgSodium 741mgCarbohydrates 15gFiber 2gSugar 2gProtein 34g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
Tuesday 20th of December 2016
I've made this numerous times and I keep forgetting the nuances, so I'm writing it down. • Definitely cook the potatoes for a bit before putting the rest of the ingredients in (I do about 20 minutes). • Do not put olive oil in pan before searing the chicken! It's already covered in olive oil and you are trying to crisp up the skin — more olive oil just makes it soggy. • 20 - 25 minutes in the oven for chicken is a little low; I've need to do about 40 - 50 minutes. • I halve the olives lengthwise to spread them more evenly throughout the dish.
Saturday 28th of January 2012
But don't let me forget, the chicken was absolutley awsome!! I ate 4 thighs in one sitting. Hat's off, it was perfect. Thank you. I may try this in a chicken wing form because I was eating the thigh bone like a wing it was so good.
Friday 8th of July 2011
I have a cast iron pan infact three of them but I dont use them becaues they stick so bad, what am I doing wrong?.
Monday 21st of March 2011
Hey, I made this for dinner in my dutch oven last night and it was great. I did use chicken thighs but I didn't use fresh oregano. I used the dried kind and it was still delish. I will make this again for dinner.
Friday 4th of March 2011
Katie, What's different with kosher salt vs. sea salt or regular table salt? Lee