Description
A flavorful dish featuring marinated chicken thighs in a lemon, garlic, and herb blend.
Ingredients
Scale
- 4 pieces Bone-in Chicken Thighs
- 1/4 cup Extra-Virgin Olive Oil
- 1/4 cup Lemon Juice
- 4 cloves Minced Garlic
- 1 tablespoon Dried Oregano
- 1 teaspoon Dried Thyme
- 1 tablespoon Dijon Mustard
- 1 teaspoon Kosher Salt
- 1 teaspoon Freshly Ground Black Pepper
Instructions
- Prepare the Marinade: In a mixing bowl, combine the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, Dijon mustard, kosher salt, and freshly ground black pepper. Whisk all the ingredients together until they are well blended.
- Marinate the Chicken: Place the bone-in chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure each piece is thoroughly coated. Seal the bag or cover the dish and refrigerate for at least 60 minutes. For better flavor, marinate overnight if possible.
- Preheat the Oven: When you are ready to cook, preheat your oven to 425°F (220°C).
- Prepare for Baking: Take the marinated chicken out of the fridge. Let it sit at room temperature for about 15 minutes. Arrange the chicken thighs bone-side down in a baking dish, pouring any remaining marinade over the top.
- Bake the Chicken: Bake in the preheated oven for 35-45 minutes, or until the chicken reaches an internal temperature of 165°F (75°C). Broil for the last 5 minutes for a golden brown color.
- Let it Rest: Once done, take the chicken out of the oven and let it rest for about 5 to 10 minutes.
Notes
Serve with Greek salad, roasted vegetables, or in pita wraps for varied meal options.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 85mg