Greek Style Roast Chicken Thighs

I love comfort dishes – ones that remind you of meals when you were a child. Dishes that are tasty and make you feel good over all. A good meal will soothe the soul and roast chicken often can satisfy that desire for comforting tasty joy.

My preferred cuts of chicken are leg or thigh but for this recipe we’re going for bone-in, skin-on chicken thighs. Buy high quality chicken – organic or halal. They will taste better and very little shrinkage when fully cooked (cheaper chicken providers actually pump chicken with water and chemicals).

The flavour profile here is classic Greek: lemon, garlic, salt, pepper, dried Greek oregano. This chicken is best with roast potatoes or fries and it’s doable weeknight or weekend.

This recipe requires a roasting pan that just fits your chicken snugly. This will help the chicken stay moist while cooking. You can make this recipe for solo dining, dinner for two, family meal or party time!

Greek Style Roast Chicken Thighs Recipe by Peter MinakiCourse: MainDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

1

hour 

10

minutes

Ingredients

• 8 large chicken thighs (bone-in, skin-on)

• Kosher sea salt

• Fresh ground pepper

• Granulated garlic

• dried Greek oregano

• Sauce

• reserved pan juices

• Dijon or ball park mustard

• juice of 1 lemon

Directions

• Pre-heat your oven to 400F. Take your chicken out of the fridge and remove packaging and pat your chicken with paper towel to remove any moisture. Place chicken on your roasting pan skin-side down and pat your chicken with paper towel to remove any moisture.
• Season with salt, pepper, garlic, oregano and flip chicken thighs so they are skin-side up. Season skin side. Allow to come to room temperature (about 1 hour). You can do this step one day ahead.
• Place the roasting pan full of chicken into your pre-heated 400F oven for 60-70 minutes or until skin is golden and crispy (internal temperature should read 165F). Allow chicken to rest 10 minutes before serving.
• Pour off excess pan juices into a bowl, add a tsp of mustard per cup of juices, lemon juice and whisk away.
• Plate chicken, spoon some juices over chicken, sprinkle some dried Greek oregano on top and serve with roast potatoes or fries.

Notes

• If you want to cut into smaller pieces when plating, ask your butcher to debone the chicken thighs or you can remove them yourself using a boning knife.

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