Roasted Chicken Thighs Lemon Oregano (Printable version)
Tender roasted chicken thighs infused with zesty lemon and aromatic oregano flavors.
# What you need:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs (approximately 2.5 pounds)
→ Marinade
02 - 2 tablespoons olive oil
03 - 2 tablespoons fresh lemon juice (juice of 1 lemon)
04 - Zest of 1 lemon
05 - 2 teaspoons dried oregano
06 - 3 garlic cloves, minced
07 - 1 teaspoon salt
08 - 1/2 teaspoon freshly ground black pepper
→ Optional Garnish
09 - Fresh oregano leaves
10 - Lemon wedges
# How To:
01 - Set the oven to 425°F.
02 - Dry the chicken thighs with paper towels and transfer to a large bowl or resealable bag.
03 - Combine olive oil, lemon juice, lemon zest, oregano, minced garlic, salt, and pepper in a small bowl.
04 - Pour the marinade over the chicken and toss to coat thoroughly. Allow to marinate for at least 10 minutes or refrigerate up to 2 hours for more intense flavor.
05 - Place the chicken thighs skin-side up on a parchment-lined baking sheet or in an ovenproof dish.
06 - Roast in the preheated oven for 35 minutes, until skin is golden and crisp and internal temperature reaches 175°F.
07 - Let the chicken rest for 5 minutes. Garnish with fresh oregano and serve with lemon wedges.
# Expert Advice:
01 -
- The crispy skin combined with juicy meat feels like a well kept secret you get to share with close friends
- The simple blend of lemon and oregano makes this an effortlessly impressive dinner that quickly became a weeknight favorite
02 -
- Patting the chicken dry before marinating is essential for crisp skin; skipping this means soggy results
- Broiling for the last 2 to 3 minutes transforms the skin to irresistible crispness and elevates the texture completely
03 -
- Using bone in skin on thighs is non negotiable for the best flavor and texture
- The lemon zest adds an aromatic layer that sets this apart from simple roasted chicken