Description
Greek Chicken Thighs marinated in a zesty lemon and oregano mixture, seared in a cast iron skillet, and finished in the oven for crispy skin and juicy, flavorful meat. Accompanied by roasted mini potatoes, red onions, kalamata olives, and topped with crumbled feta and fresh herbs, this one-pan dish is perfect for a simple weeknight dinner or elegant entertaining.
Ingredients
Marinade
- 1/3 cup Fresh Oregano Leaves, packed
- 2 tablespoons Extra Virgin Olive Oil
- 1 tablespoon 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
Main Ingredients
- 8 Bone-in, Skin-on Chicken Thighs
- 3/4 pound Mini Red Potatoes (cut smaller if larger so they cook through)
- 1 large Red Onion, cut into wedges
- 1 cup Kalamata Olives, pitted
- 1 Lemon, sliced
Garnish
- Fresh Oregano Sprigs or Chopped Parsley
- 1/2 cup Feta Crumbles
Instructions
- Make the marinade: Pulse oregano, olive oil, salt, pepper, paprika, lemon zest, garlic, and lemon juice in a food processor until a paste forms, combining all the fresh flavors into a zesty blend.
- Marinate the chicken: Gently lift the skin of each chicken thigh and spread the marinade underneath to maximize flavor. Then fully coat the chicken with the remaining marinade, cover and refrigerate for at least 2 hours or up to 8 hours to deepen the taste.
- Remove from marinade and pat dry: Take the chicken out of the marinade, allowing the excess to drip off, and reserve the leftover marinade for later. Pat the skin dry with paper towels—this step is crucial for achieving crispy skin. Let the chicken rest at room temperature while you preheat the oven to 450°F.
- Sear the chicken: Heat a large cast iron skillet over medium-high heat. Place the chicken thighs skin-side down and cover them to sear for about 5 minutes until the skin turns a golden brown color. Flip the chicken to sear the other side briefly.
- Assemble and roast: Arrange the bite-sized potatoes, onion wedges, and kalamata olives around the chicken in the skillet. Stir white wine into the reserved lemon oregano marinade and pour this mixture evenly over the chicken and vegetables. Transfer the skillet to the oven and immediately reduce temperature to 425°F. Roast uncovered for 25-35 minutes, or until the chicken reaches an internal temperature of 175-190°F and the skin is crispy.
- Rest and serve: Remove the skillet from the oven and let the chicken rest for 5 minutes to allow juices to redistribute and keep the meat juicy. Spoon the flavorful pan juices over the chicken, garnish with feta crumbles and fresh oregano or parsley, and serve hot.
Notes
- For best results, marinate the chicken for at least 2 hours, but up to 8 hours for more intense flavor.
- Patting the chicken skin dry before searing is essential to achieve crispiness.
- If mini potatoes are unavailable, cut larger red potatoes into small, uniform pieces to ensure even roasting.
- If you prefer, substitute fresh oregano with fresh thyme or rosemary for a different aromatic profile.
- Use a meat thermometer to check for doneness; chicken thighs should reach 175-190°F internally for juicy, safe-to-eat meat.
- Leftover chicken can be stored in the refrigerator for up to 3 days and reheated gently to maintain moisture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Greek
