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!
What to Serve With Lemon Herb Chicken
This recipe pairs perfectly with:
- Bruschetta pasta
- Garlic cheese bread
- Side salads
- A glass of white sangria after surviving another Tuesday
- Serves: 2
- Prep Time: 5 minutes plus 6-24 hrs for marinade
- Cook Time: 35-40 minutes
Ingredients:
- 1½ lbs of chicken thighs, boneless, skinless
- 2 Tbsp of olive oil
- ¼ cup of plain yogurt
- ½ tsp of salt, to taste
- ¼ tsp of freshly ground pepper, to taste
- 3 tsp of dried oregano
- ¼ tsp of ground cinnamon
- 1 tsp of garlic powder
- ½ a lemon, juiced
- mint leaves (garnish)
Get the full printable instructions with measurements at the bottom of the post in the recipe card.
Step-by-Step Directions:
Step 1: Preheat the oven to 400°F. Then, put the chicken in a baking dish and 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-safe gloves to mix everything well, ensuring the spices cover the chicken evenly, and place the chicken in the fridge to marinate for at least 1 hour or up to overnight.
Step 2: 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 marinated, skinless, boneless chicken thighs per person.
Tips for the Best Chicken Thighs
Chicken thighs stay juicier than chicken breasts
Fresh lemon juice gives the best flavor
Let the chicken rest before serving
🍗Before You Go…
👉 For a complete meal, try pairing with our velvety mashed potatoes, cheesy green beans, or our oven-baked 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
- Preheat the oven to 400°F.
- Put the chicken in a baking dish and add olive oil and yogurt.
- Squeeze the juice from the lemon into the dish. Sprinkle salt, pepper, cinnamon, garlic powder, and oregano on top.
- Use clean hands or food-safe gloves to mix everything well, ensuring the spices cover the chicken evenly.
- Place the chicken in the fridge to marinate for at least 1 hour or overnight.
- Bake the chicken thighs uncovered for about 20 minutes, adjusting the time as needed 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.
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 !