Roasted Chicken Thighs Lemon Oregano (Print View)

Tender chicken thighs infused with fresh lemon and oregano, oven-roasted to crispy perfection.

# What You'll Need:

→ Chicken

01 - 8 bone-in, skin-on chicken thighs (2.5 lbs)

→ 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 - ½ teaspoon freshly ground black pepper

→ Optional Garnish

09 - Fresh oregano leaves
10 - Lemon wedges

# Step-by-Step Directions:

01 - Preheat the oven to 425°F.
02 - Pat chicken thighs dry with paper towels and place in a large bowl or zip-top bag.
03 - Mix olive oil, lemon juice, lemon zest, oregano, garlic, salt, and black pepper in a small bowl.
04 - Pour marinade over chicken thighs and toss to coat. Let marinate at least 10 minutes or up to 2 hours refrigerated for deeper flavor.
05 - Place chicken thighs skin-side up on a parchment-lined baking sheet or in an ovenproof dish.
06 - Roast in preheated oven for 35 minutes or until skin is golden and crisp and internal temperature reaches 175°F.
07 - Let chicken rest for 5 minutes. Garnish with fresh oregano leaves and serve with lemon wedges.

# Expert Suggestions:

01 -
  • It feels like a secret handshake between you and bold, fresh flavors that brighten up weeknight dinners
  • The easy marinade and roasting method quickly became my go-to for effortless comfort food
02 -
  • Patting the chicken dry before marinating ensures the skin crisps beautifully instead of steaming
  • Letting the marinade rest on the chicken for at least 10 minutes but preferably longer deepens the flavor substantially
03 -
  • Use bone-in thighs to lock in moisture; boneless can dry out faster
  • The combo of zest and juice creates a balanced tang that brightens without overpowering

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