Greek Chicken

Background and History

Greek Chicken, or “Kotopoulo,” encapsulates the essence of Greek culinary heritage, renowned for its robust flavors and simple, wholesome ingredients. Rooted in the Mediterranean diet, this dish features succulent chicken marinated in a blend of olive oil, herbs, and citrus, embodying the rich history and traditions of Greek cuisine.


4 bone-in, skin-on chicken thighs

1/4 cup extra-virgin olive oil

4 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

Zest and juice of 1 lemon

1 tablespoon red wine vinegar

Salt and pepper to taste

Fresh parsley for garnish


Marinating Chicken

In a bowl, whisk together olive oil, minced garlic, oregano, thyme, lemon zest, lemon juice, red wine vinegar, salt, and pepper.

Place chicken thighs in a resealable plastic bag or a shallow dish and pour the marinade over them.

Seal the bag or cover the dish and refrigerate for at least 2 hours, or preferably overnight.

Preheating Oven

Preheat the oven to 400°F (200°C).

Cooking Chicken

Remove chicken from the marinade and place it on a baking sheet.

Roast in the preheated oven for 35-40 minutes or until the chicken reaches an internal temperature of 165°F (74°C).

Broiling for Crispy Skin

If desired, broil for an additional 2-3 minutes to crisp up the skin.

Garnishing and Serving

Sprinkle fresh parsley over the chicken before serving.

Nutrition Facts

Note: Nutritional information may vary based on specific ingredients and serving sizes.

Calories: Approximately 300 per serving

Protein: 25g

Fat: 20g

Carbohydrates: 2g

Fiber: 1g

Sugar: 0g


Serve Greek Chicken with a side of Greek salad, roasted vegetables, or rice for a complete meal.

Reserve some marinade before using it on raw chicken for basting during cooking.

Allergy Warning

Ensure there are no allergies to garlic or lemon in the marinade.

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