Baked Lemon Herb Chicken Thighs
Juicy chicken thighs are marinated in a vibrant blend of Greek yogurt, fresh lemon, garlic, and aromatic herbs, then baked to tender perfection with a beautifully golden, slightly charred finish.
For 4 servings
Pat chicken thighs thoroughly dry with paper towels. This helps ensure crispy skin and better browning. Trim any excess fat if desired.
In a large bowl, whisk together the Greek yogurt, fresh lemon juice, minced garlic, chopped fresh dill, dried oregano, olive oil, salt, and black pepper until well combined.
Add the chicken thighs to the marinade, ensuring each piece is fully coated. Cover the bowl and refrigerate for at least 30 minutes, or ideally 2-4 hours for maximum flavor. For best results, marinate overnight (up to 12 hours).
Preheat your oven to 200°C (400°F). Lightly grease a large baking dish or line it with parchment paper for easy cleanup.
Arrange the marinated chicken thighs in a single layer in the prepared baking dish, skin-side up. Discard any remaining marinade. Place lemon slices around and on top of the chicken for added aroma and flavor.
Bake for 25-30 minutes, or until the internal temperature of the thickest part of the chicken reaches 74°C (165°F) when checked with a meat thermometer and the skin is golden brown.
For extra crispy skin and a beautiful char, switch the oven to broil (grill) for the last 2-3 minutes. Keep a close eye on the chicken to prevent burning, as broilers can vary in intensity.
Remove the baking dish from the oven and let the chicken rest for 5-10 minutes before serving. This allows the juices to redistribute, ensuring maximum tenderness and flavor.
Garnish with extra fresh dill or parsley, and serve hot with your favorite side dishes like roasted vegetables, rice, or a fresh green salad.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Always pat your chicken dry before marinating; this removes surface moisture, allowing the skin to crisp up beautifully during baking and promoting better browning.
- 2Don't skip the resting step after baking. Resting allows the muscle fibers to relax and reabsorb the juices, resulting in significantly more tender and moist chicken.
- 3For food safety, ensure the internal temperature of the chicken reaches 74°C (165°F) using a reliable meat thermometer. Insert the thermometer into the thickest part of the thigh, avoiding the bone.
- 4If you don't have fresh herbs, you can substitute with dried herbs. Use about 1/3 the amount of dried herbs compared to fresh (e.g., 1 tsp dried dill for 1 tbsp fresh).
Adapt it for your goals.
Herb Swap
Replace dill and oregano with other Mediterranean herbs like fresh rosemary, thyme, or marjoram for a different aromatic profile.
Spicy KickSpicy Kick
Add 1/2 tsp of red pepper flakes to the marinade for a subtle heat, or a pinch of cayenne pepper for more intensity.
One Pan MealOne-Pan Meal
Add chopped vegetables like bell peppers, zucchini, cherry tomatoes, or potato wedges to the baking dish alongside the chicken during the last 20 minutes of baking for a complete meal.
Why this is on our healthy list.
Excellent Source of Protein
Chicken thighs provide a substantial amount of lean protein, essential for muscle repair, growth, and overall body function.
Rich in Vitamins and Minerals
Lemon and herbs contribute vitamins (like Vitamin C) and antioxidants, while chicken offers B vitamins (B3, B6, B12) and minerals like selenium and phosphorus.
Gut Health Support
Using Greek yogurt in the marinade introduces beneficial probiotics, which can contribute to a healthy gut microbiome.
Frequently asked questions
Yes, you can use boneless, skinless chicken breasts. However, chicken breasts are leaner and cook faster, so reduce the baking time to 20-25 minutes to prevent them from drying out. Thighs are naturally more forgiving and juicier.
