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Greek Lemon Chicken
This Greek Lemon Chicken recipe aligns well with a Mediterranean diet, featuring olive oil, herbs, and lean protein. Just be mindful of portion sizes and serving with a balance of veggies and whole grains for a complete meal.
Adapted from Downshiftology, by Lisa Bryan
Ingredients
- 8 bone-in chicken thighs
- ⅓ cup extra-virgin olive oil
- ¼ cup lemon juice
- 4 garlic gloves (minced)
- 1 tablespoon dried oregano
- 2 teaspoons dried thyme
- 2 teaspoons Dijon mustard
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
Method
- Mix marinade
- Make the marinade: In a small bowl, stir together the oil, lemon juice, garlic, oregano, thyme, mustard, salt, and pepper.
- Marinate chicken
- Marinate the chicken: Add the chicken thighs to a large bowl and pour the marinade on top. Marinate for 1 to 2 hours (and up to 8 hours) in the fridge.120 min timer
- Pat dry
- Transfer to baking dish: Preheat the oven to 350°F (180°C). Place the chicken in a baking dish and pour the remaining marinade on top.
- Bake the chicken: Bake for 40 to 45 minutes, until the chicken is fully cooked and registers 175°F (80°C) on an instant-read thermometer. Optionally, you can baste the chicken a few times while it cooks. And for extra crispy skin, turn on the top oven broiler in the last 2 to 3 minutes. If you're serving this dish up for a dinner party, you can garnish it with lemon slices if you'd like.45 min timer
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