Description
8 bone-in, skin-on chicken thighs
⅓ cup extra-virgin olive oil
¼ cup fresh lemon juice
4 garlic cloves, minced
1 tablespoon dried oregano
2 teaspoons dried thyme
2 teaspoons Dijon mustard
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Ingredients
Scale
8 bone-in, skin-on chicken thighs ⅓ cup extra-virgin olive oil ¼ cup fresh lemon juice 4 garlic cloves, minced 1 tablespoon dried oregano 2 teaspoons dried thyme 2 teaspoons Dijon mustard 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper
Instructions
- Make the Marinade In a small bowl, stir together the olive oil, lemon juice, minced garlic, oregano, thyme, Dijon mustard, salt, and pepper until fully combined.
- Marinate the Chicken Add the chicken thighs to a large bowl and pour the marinade on top. Toss to coat every piece. Cover and refrigerate for 1 to 2 hours, or up to 8 hours. Do not exceed 8 hours.
- Preheat and Arrange Preheat the oven to 350°F (180°C). Place the chicken skin side up in a single layer in a baking dish. Pour any remaining marinade on top.
- Bake the Chicken Bake for 40 to 45 minutes until the internal temperature reaches 175°F (80°C). For crispy skin, turn on the broiler for the last 2 to 3 minutes. Watch closely.
- Rest and Serve Let the chicken rest for 5 minutes before serving. Garnish with lemon slices if desired.
- Prep Time: 15 minutes
- Marinating Time: 1 to 2 hours
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: Greek
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 404 kcal
- Sugar: 0.3g
- Sodium: 707 mg
- Fat: 33 g
- Saturated Fat: 8 g
- Carbohydrates: 2 g
- Fiber: 1g
- Protein: 24 g
- Cholesterol: 142 mg
