Roasted Greek Chicken Thighs Recipe

Name: Roasted Greek Chicken Thighs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 chicken thighs depending on how big they are; 1/2 lemon sliced, and the juice of one lemon; 1 handful kalamata olives it is best if they are de-boned; 7 cloves garlic smashed; 1 teaspoon sweet red pepper minced, you can use hot pepper if you want; 1 teaspoon black pepper minced; 1 tablespoon oregano; 4 tablespoons olive oil; 3 3/8 tablespoons water; 3 3/8 tablespoons light beer; 1 chicken stock cube

Servings: persons

6 chicken thighs depending on how big they are
1/2 lemon sliced, and the juice of one lemon
1 handful kalamata olives it is best if they are de-boned
7 cloves garlic smashed
1 teaspoon sweet red pepper minced, you can use hot pepper if you want
1 teaspoon black pepper minced
1 tablespoon oregano
4 tablespoons olive oil
3 3/8 tablespoons water
3 3/8 tablespoons light beer
1 chicken stock cube

1
Mix the black and red pepper, garlic, Oregano, lemon juice, olive oil and the stock cube well. Rub the mixture into the chicken thighs to flavour them, and arrange them in a roast pan. Cover with plastic foil and put them in the fridge for at least an hour. The longer they stay, the more delicious they will be, so you may want to flavour them one day prior to cooking.
2
When the time to bake them comes, remove the plastic foil, add the Kalamata olives and the lemon slices around the thighs and pour the water and beer in the pan, being careful no to wash the seasoning from the chicken.
3
Cover the pan with baking foil and bake for 10 minutes in a preheated to 250 degrees Celsius oven, and 30 minutes on 180 degrees.
4
Take the chicken out, remove the foil, and put it back in the oven for 15 more minutes at maximum temperature. Roast until its skin gets nice, brown and crispy.

422

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 chicken thighs depending on how big they are, 1/2 lemon sliced, and the juice of one lemon, 1 handful kalamata olives it is best if they are de-boned, 7 cloves garlic smashed, and more.

Yes, Roasted Greek Chicken Thighs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Greek Chicken Thighs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions