Lemon Herb Chicken Thighs
Kick off your day by giving these delicious boneless, skinless chicken thighs a little love with a zesty yogurt and lemon herb marinade! Then, pop them in the oven for an easy yet impressive dinner. You’ll be enjoying a delightful meal in no time—it’s all about keeping it simple and tasty!
- Serves: 2
- Prep Time: 5 minutes plus 6-24 hrs for marinade
- Cook Time: 35-40 minutes
Ingredients:
- chicken thighs, boneless, skinless
- olive oil
- plain yogurt
- salt, to taste
- freshly ground pepper, to taste
- dried oregano
- ground cinnamon
- garlic powder
- lemon, juiced
- mint leaves
Get the full printable instructions with measurements at the bottom of the post in the recipe card.
Step-by-Step Directions:
Step 1: Put the chicken in a baking dish. Add olive oil and yogurt. Sprinkle salt, pepper, cinnamon, garlic powder, and oregano on top. Squeeze the juice from the lemon into the dish. Use clean hands or food safety gloves to mix everything well so that the spices cover the chicken evenly. Place the chicken in the fridge to marinate for at least 1 hour or up to overnight.
Step 2: Preheat the oven to 400°F. Bake the chicken thighs uncovered for about 20 minutes, adjusting for size. They’re done when the meat thermometer reads 165°F in the thickest part. For added flavor, broil for a few minutes at the end, but watch to prevent burning. Garnish with torn mint leaves. Enjoy! *This recipe makes two servings. Two marinaded, skinless, boneless chicken thighs per person.
Savor the deliciousness of chicken in so many delightful ways! The possibilities are endless, whether atop a fresh salad, alongside creamy mashed potatoes, wrapped in a warm tortilla, paired with cooked rice, or complemented by our favorite sides. Dive in and enjoy!
Tips:
- Use bone-in chicken thighs. Note that baking time may vary.
- *This recipe makes two servings. Two marinaded, skinless, boneless chicken thighs per person.
You may also like:
- Fluffy Mashed Potatoes
- Slow Cooker Pork and Beans- Back to my Southern Roots
- Cheesy Green Beans
- Classic Stuffing
- Oven Fries
Lemon Herb Chicken Thighs
Ingredients
- 1½ lbs chicken thighs (4) (boneless, skinless)
- 2 Tbsp olive oil
- ¼ cup plain yogurt
- ½ tsp salt (to taste)
- ¼ tsp freshly ground pepper (to taste)
- 3 tsp dried oregano
- ¼ tsp ground cinnamon
- 1 tsp garlic powder
- ½ lemon (juiced)
- mint leaves
Instructions
- Put the chicken in a baking dish. Add olive oil and yogurt. On top, sprinkle salt, pepper, cinnamon, garlic powder, and oregano. Squeeze the juice from the lemon into the dish. Use clean hands or food safety gloves to mix everything well so the spices cover the chicken evenly. Place the chicken in the fridge to marinate for at least 1 hour or overnight.
- Preheat the oven to 400°F. Bake the chicken thighs uncovered for about 20 minutes, adjusting for size. They’re done when the meat thermometer reads 165°F in the thickest part. For added flavor, broil for a few minutes at the end, but watch to prevent burning. Garnish with torn mint leaves and enjoy!*This recipe makes two servings. Two marinaded, skinless, boneless chicken thighs per person.
- Savor the deliciousness of chicken in so many delightful ways! The possibilities are endless, whether atop a fresh salad, nestled alongside creamy mashed potatoes, wrapped in a flavorful tortilla, paired with fluffy rice, or complemented by your favorite sides. Dive in and enjoy!
Notes
- *This recipe makes two servings. Two marinaded, skinless, boneless chicken thighs per person.
- Use bone-in chicken thighs. Note that baking time may vary.
Nutrition
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
I purchased 8.5 lbs of organic boneless / skinless chicken thighs that I usually cover with a homemade spice rub before baking in the oven. Typically, I portion the baked thighs into quart freezer bags for about four meals, and keep in my freezer (chicken tacos, casseroles, over risotto, etc). My husband requested I change it up with something “lemony.” So I began my search and found this recipe!
I loved the idea of yogurt, lemon, oregano, and cinnamon in a marinade. Luckily, I had everything I needed to make the marinade for 8.5 pounds of chicken thighs, and it was easy to multiply the ingredients for my larger quantity. It turned out beautifully and got rave reviews from my family. I highly recommend this recipe!
We are so glad to hear that you and your family enjoyed the lemony yogurt marinade for the chicken thighs! We love that you had all the ingredients ready to go. It’s always exciting to try something new! We can’t wait to hear about your next culinary adventure!
I used a package of boneless skinless chicken breasts instead of bone-in thighs. The chicken came out delightfully moist and flaky, with a lovely fresh lemonade tang to it, and a wonderfully-strong aroma of oregano. I added a tsp of pre-made garlic paste to the marinade. For added contrast, I served it on a bed of broccoli and basmati rice, and garnished it with a small stripe of melted Swiss cheese and a pinch of crunchy fried onion. For extra crunch, I added a couple of spiced phyllo biscuits. It was beautiful and delicious !