These Whole30-Keto Greek Chicken Thighs are new favorite! When a chicken recipe is this tender, this delicious, and this easy to make…I’m here for it!
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Whole30-Keto Greek Chicken Thighs garnished with lemons and chives on a grey plate

How to Make Whole30-Keto Greek Chicken Thighs:

With this recipe it’s all about this easy to whisk together marinade! Non-dairy yogurt, lemon zest, fresh garlic, and various spices combine to make a tender chicken that is savory and packed with flavor. You can marinate for 30 minutes or all day if you have places to be and people to see. Then just set on a rimmed cookie sheet and roast for 35ish minutes. Look at how beautiful this chicken is!

Whole30-Keto Greek Chicken Thighs with lemon wedges on a grey plate with green and white dish towel in background

Why Thighs? And Can You Use Chicken Breasts?

I get asked these questions frequently. I prefer thighs to breasts because the low fat content of breasts make them less flavorful more likely to dry out during cooking. But yes, you can use breasts for this recipe, just make sure they are small, basically the size of thighs or the cooking time will have to change. 

Whole30-Keto Greek Chicken Thighs and lemon wedges on grey plate sitting on a white table

If You Prefer Grilling….

If grilling is your thang, try my Greek Chicken Kabobs! These are also super easy to make, low carb and Whole30.

Whole30-Keto Greek Chicken

Need a Side Dish?

Try my Mediterranean Rice with Baby Spinach!

Mediterranean Rice with Baby Spinach and on gray plate



The Recipe: These Whole30-Keto Greek Chicken Thighs

What you need:  I use a microplane to zest my citrus and I love this sea salt

Whole30-Keto Greek Chicken Thighs
Prep Time
35 mins
Cook Time
35 mins
Total Time
1 hr 10 mins

Tender, juicy, flavorful chicken thighs. Quck and easy to make. Keto and Whole30.

Course: dinner, Main Course
Cuisine: Greek
Keyword: chicken thighs, Greek chicken, keto, whole30
Servings: 3 servings
  • 1/3 cup plain dairy free yogurt (I use coconut or cashew yogurt)
  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic, peeled and minced
  • 1 tablespoon lemon zest
  • 1 teaspoon onion powder
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon sea salt or kosher salt
  • 1/4-1/2 teaspoon red pepper flakes
  • 6 chicken thighs, bone in skin on (you can also use small breasts)
  1. Place all ingredients except chicken in a bowl, whisk well. Add chicken and stir until all chicken is covered in marinade. Allow to sit for at least 30 minutes. You can also, cover, place in the fridge and allow to marinate for 24 hours.

  2. Preheat oven to 400 degrees F. Place oven rack in center position

  3. Place chicken skin side up on a rimmed cookie sheet (I like to cover sheet with parchment paper for easy clean up) Make sure to spoon any marinade that's left in the bowl onto the chicken. Cook for 35 minutes. make sure chicken is cooked through. Serve!




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