Description
A simple oven-roasted chicken recipe with a bright, savory Mediterranean flavor profile, featuring lemon, garlic, and oregano.
Ingredients
- 3–4 tablespoons extra virgin olive oil
- 3 tablespoons freshly squeezed lemon juice (about 1 large lemon)
- Zest of 1 lemon
- 4 garlic cloves, minced
- 1½ teaspoons dried oregano (or 1 tablespoon fresh, chopped)
- 1 tablespoon Dijon mustard (optional)
- 1 teaspoon honey or a pinch of sugar
- 1½ teaspoons kosher salt, plus more to taste
- ¾ teaspoon freshly ground black pepper
- 1½–2 pounds bone-in, skin-on chicken thighs (about 4 thighs)
- 1 lemon, thinly sliced for roasting
- Fresh oregano or parsley for garnish (optional)
Instructions
- Preheat the oven to 425°F (220°C). Position a rack in the center of the oven.
- In a medium bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, Dijon (if using), honey, salt, and pepper until emulsified.
- Pat the chicken pieces dry with paper towels. Place the thighs in a shallow dish or zip-top bag and pour the marinade over them. Rub the marinade over the skin and under it.
- Transfer the chicken to a baking dish skin-side up and arrange lemon slices around it. Pour any remaining marinade into the pan.
- Roast uncovered for 30–40 minutes until the skin is golden-brown and an instant-read thermometer reads 165°F (74°C).
- Remove from the oven and let the chicken rest for 5–10 minutes before serving.
Notes
Swap olive oil for avocado oil if preferred. For a dairy-containing variation, finish with a spoonful of Greek yogurt mixed with lemon.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean