Meat & Poultry

Lemon Oregano Chicken Thighs

25 min Cook
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Lemon Zest, Lemon Juice, and Plenty of Spices.

The combination of lemon zest, lemon juice, black pepper, and oregano cooked with tender, juicy chicken thighs makes this a weekly tradition. It’s quick, easy, and most of all, it is absolutely delicious. Personally, I also use more spices than the average cook, so perhaps this also lends to the flavor of this dish. Instead of using 1/8th of a teaspoon of black pepper; I use an entire teaspoon. Using chicken thighs also helps.

boneless skinless chicken thighs

Fresh boneless, skinless chicken thighs.

Besides having an intense flavor because the thighs are “the dark meat,” the dark meat is also great for the Keto diet since about 70%-75% of your macros are fat.

Marinate in a bag instead of a bowl. 

I start with marinating the chicken thighs in a bag, for at least two hours at room temperature.  Ideally, you want to do this overnight in the refrigerator.  But if you forget, take the chicken out of the refrigerator right when you come home from work.  Start your marination process and let it sit for one hour.  The 1 hour is better than no marination.  

marinated chicken

Place in a resealable bag.

Using a sealable bag, add the olive oil, lemon, lemon zest, salt, pepper, and oregano to the chicken; remove the air, and let it rest for two hours on the counter.

marinated chicken breast

Remove the air, and lay it flat on your countertop (or in your refrigerator).

If you live in a house with no AC in the middle of summer and your house is 100 degrees, you may not want to do this. But under normal conditions, it should be fine. If you don’t feel comfortable doing this, then marinate it in the refrigerator and take it out 30 minutes before you cook it to come to room temperature.

After two hours, remove it from the bag, and lay the chicken thighs on a baking sheet.  You can line your baking sheet with parchment paper or aluminum foil if you want an easy clean-up after you are done cooking. 



Lemon Oregano Chicken Thighs

Lemon Oregano Chicken Thighs

This is one of my all-time favorite chicken dishes. A little spin on the traditional roasted greek lemon-oregano chicken but only using the skinless, boneless chicken thighs.
prep time
2 hours
cooking time
25 min
total time
2 hours and 25 min


  • Large resealable bag

  • Baking Tray

  • Parchment paper or Aluminum Foil


  • 1½ lb. (750 grams) boneless skinless chicken thighs

  • 2 Tbsp Extra Virgin Olive Oil

  • 1 Tsp salt

  • 2 Tsp black pepper

  • 2 Tbsp oregano

  • Zest of 1 lemon

  • Juice of 1 lemon


Clean and wash your chicken. (Yes, I was my chicken).
Zest your lemon, then juice it.
In a bowl, combine the zest, lemon juice, salt, pepper, and oregano. Set aside.
Add your chicken to a resealable bag.
Pour the mixture over the chicken ensuring all pieces get coated. Remove all the air and seal. Flatten it out on the counter and let it sit for 2 hours.
On a baking tray (with or without parchment paper or aluminum foil) lay your chicken thighs flat, smooth side up.
Place in preheated 400 F degree oven and bake for 25 minutes, or until golden and crispy brown.
Enjoy! Bon Appetit! Kali Orexi!


Serve this with a side of roasted green beans or roasted asparagus and side salad. I have a convection oven, so I can roast my vegetables while the chicken is roasting. However, you must remove the vegetable after 15 minutes at such a high temperature.

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