Description
A delicious recipe for lemon oregano chicken thighs that are easy to make and bursting with flavor.
Ingredients
Scale
- 6–8 pieces boneless skinless chicken thighs
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon sweet or smokey paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 400°.
- Pat the chicken thighs dry with paper towels before putting them in a bowl.
- In a large bowl, pour the olive oil, lemon juice, lemon zest and seasoning over the chicken thighs. Toss to coat.
- Leave the chicken thighs folded so they resemble bone-in thighs.
- Put the chicken thighs in an oven-proof baking dish and place in the oven uncovered.
- Cook the chicken thighs for 20-30 minutes, depending on their size. Unfolding them and laying them flat will cook them quicker.
- Midway through cooking, remove the baking dish and baste the thighs with the juices, then return the dish to the oven.
- When cooked through, remove from the oven and let the chicken rest in the pan for 3-5 minutes before serving.
Notes
- For extra flavor, consider marinating the chicken thighs in the olive oil and seasoning mixture for a few hours before cooking.
- This recipe works well with both fresh and dried herbs.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 thigh
- Calories: 320
- Sugar: 0g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 125mg