Learn how to make Greek Chicken! This super flavorful chicken can be made and on your table in under 30 minutes. With it’s crispy skin, lemony pan sauce and juicy meat it’s sure to be a fan favorite! Try it out today and don’t forget to make extra… because you’re gonna want those leftovers!
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4 chicken thighs, skin on and bone removed
1 T vegetable oil
2/3 c water
Juice of 2 lemons
½ boullion cube
1.5 T oregano
1 T parsley
1 T basil
1 T thyme
1 t garlic powder
1 ½ t salt
1 t black pepper
1 t sage
Zest of 1 lemon
Optional: dried rosemary and or dill to taste
Zest of 1 lemon
In a small bowl, mix together your spice mix. This will make more than you need for the recipe so save any leftovers in an airtight container for the next time you make greek chicken.
Lay your chicken thighs skin-side down on a paper towel. Using a sharp knife or kitchen shears, cut ½” into the deepest areas of the de-boned thighs to help make the thigh one even thickness. Season the flesh of the chicken liberally with the spice mix, making sure to get in all the nooks and crannies.
Flip the chicken over and season the skin with salt.
Heat a large pan over high heat with some vegetable oil until smoking hot. Add chicken in, skin-side down and make sure none of the pieces are overlapping. Place something heavy on top like a cast-iron pan, brick, or a pan with some cans weighting it down. The weight on top of the chicken will help you to get the crispiest skin and juiciest meat possible.
Cook with the weights for 5-8 minutes or until chicken skin is golden brown. At that point, remove weights and flip chicken over, turning the heat down to medium-low. Add in the juice of 2 lemons, water and ½ bouillon cube and mix everything together, scraping at the bottom of the pan to release and bits that have gotten stuck. Let chicken simmer for 8-10 minutes longer or until cooked through.
Optional: Once chicken is cooked, remove it to a serving plate and skim off extra fat on top of the pan sauce.
Serve chicken with pan sauce over top. Goes great with rice.