Sunday, April 13, 2014

Baked Greek Lemon Chicken Thighs

Chicken and Greek flavors are meant for eachother. I don't usually dive too far into those flavors because my husband isn't really a fan, but I'll try to incorporate subtle flavors into our meals sometimes. This chicken doesn't have a strong Greek influence, but the basic flavors are there. The lemon and oregano infuse the chicken nicely and the garlic adds a nice bite without being overwhelming.

This chicken is cooked in a dish with all the marinade. This helps keep it moist and lets the flavors seep in as it cooks.

Baked Greek Lemon Chicken Thighs


 6 boneless, skinless chicken thighs
 Juice and zest from 1 lemon (2 TB)
 3 tsp fresh oregano
 2 tsp fresh parsley
 2 TB olive oil
 2 cloves garlic, minced
 1/2 tsp salt
 1/2 tsp pepper


1. Whisk all ingredients together except chicken. Pour into zip-top bag with chicken and marinate for 30 minutes. Turn the bag over halfway to ensure even marinating.
2. Preheat oven to 400°.
3. Spray 1 qt baking dish with non-stick cooking spray and pour everything into the dish in a single layer.
4. Cook, uncovered, for 40-45 minutes or until chicken juices are clear.

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