Lemon oregano roasted chicken thighs
Lemon oregano roasted chicken thighs feature a zesty marinade of lemon, garlic, and oregano for a juicy and flavorful dish. This recipe is simple to follow and perfect for family meals.
Cook time 30 min
Prep time 20 min
Ingredients:
1/2 cup chicken broth1/2 garlic clove
1 dash black pepper
1/8 tsp red pepper (spice)
3 tsp olive oil
1 tbsp onion
2 fl oz white wine
4 chicken thighs
1 lemon
5.40 tsp dried oregano
1 dash salt
Lemon oregano roasted chicken thighs are a delightful and flavorful dish perfect for family dinners or special occasions. Combining the zesty tang of lemon with the aromatic notes of oregano, this recipe creates a mouthwatering, juicy chicken that will leave everyone asking for seconds. Follow these step-by-step instructions to make a delicious and satisfying meal.
Instructions:
- Preheat your oven to 375°F (190°C).
- In a medium bowl, combine the chicken broth, minced garlic, black pepper, red pepper flakes, olive oil, finely chopped onion, white wine, and dried oregano. Mix well.
- Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the prepared marinade over the chicken, ensuring all pieces are well-coated.
- Seal the bag or cover the dish with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
- Remove the chicken thighs from the marinade, shaking off any excess liquid, and place them in a baking dish.
- Arrange the lemon slices around and on top of the chicken thighs.
- Pour the remaining marinade over the chicken and lemons in the baking dish.
- Lightly sprinkle a dash of salt over the chicken thighs.
- Place the baking dish in the preheated oven and bake for 35-45 minutes, or until the chicken thighs are golden brown and the internal temperature reaches 165°F (74°C).
- Remove the chicken from the oven and let it rest for a few minutes.
- Serve the lemon oregano roasted chicken thighs hot, garnished with some of the cooked lemon slices and a bit of the pan sauce drizzled on top.
With these simple yet effective tips, you can easily prepare lemon oregano roasted chicken thighs that are bursting with flavor. Whether you're cooking for family or friends, this dish is sure to impress and become a staple in your recipe collection. Enjoy the juicy, tender chicken paired with the delightful tang of lemon and the aromatic essence of oregano.
Lemon oregano roasted chicken thighs FAQ:
Bake the chicken thighs in a preheated oven at 375°F (190°C) for 35-45 minutes. Ensure the internal temperature reaches 165°F (74°C) for safe consumption.
While marinating for up to 2 hours enhances flavor, marinating longer can lead to a mushy texture due to the acidity of the lemon and wine. Stick to the recommended range for best results.
You can substitute white wine with additional chicken broth or a mixture of vinegar and water to maintain acidity without the alcohol. Use a 1:1 ratio for a similar flavor profile.
Store leftover chicken thighs in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through to ensure safety.
Use a meat thermometer to check for an internal temperature of 165°F (74°C). The chicken should also be golden brown on the outside and juices should run clear.
Tips:
- Make sure to pat the chicken thighs dry with a paper towel before seasoning them. This helps to achieve a nice, crispy skin.
- For extra flavor, marinate the chicken thighs in the lemon, oregano, and garlic mixture for at least 30 minutes to overnight before cooking.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F (74°C).
- If you prefer a more intense lemon flavor, you can add some lemon zest to the marinade.
- Allow the chicken to rest for a few minutes after roasting to let the juices redistribute, keeping the meat moist and tender.
Nutrition per serving
4 ServingsCalories 230kcal
Protein 16g
Carbohydrates 4.52g
Fiber 1.40g
Sugar 1.09g
Fat 20g
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