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 Ingredients • 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 Directions 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.