Lemony Chicken Thighs Recipe
This simple lemon chicken dish is ideal for a weeknight meal. It's not too lemony, but it's just perfect. Garlic, butter, lemon, thyme, and rosemary are all used in this dish.
1/3 c. fresh lemon juice (from 2 lemons), plus 2 lemons, sliced
1/4 c. olive oil
2 tsp. dried oregano
Kosher salt and ground black pepper
8 bone-in, skin-on chicken thighs (about 3 pounds total)
6 garlic cloves, peeled
1. In a mixing dish, combine lemon juice, olive oil, and oregano. Using salt and pepper, season to taste. Toss in the chicken and garlic. Refrigerate for 4 to 8 hours, covered.
2. Preheat the oven to 375 degrees Fahrenheit. Over medium heat, heat a large ovenproof skillet. Remove the chicken from the marinade and set aside.
Cook chicken in two batches, skin side down, for 9 to 10 minutes, until skin is crispy. If required, pour off excess fat between batches.
3. Return all of the chicken to the skillet, skin side up, along with any collected juices. In a skillet, combine the lemon slices and marinade.
Bake until an instant read thermometer inserted into thickest portion reaches 165°F, 25 to 30 minutes.