Lemony Chicken Thighs

Name: Lemony Chicken Thighs
Prep time: 15 min
Total time: 5 min
Ingredients: 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

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Prep Time: 15 minutes

Total: 5 hours, 5 minutes

Servings: 5

Author : Lyda Jones Burnette

american dinner dinner party

Ingredients

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1/3 c. fresh lemon juice (from 2 lemons), plus 2 lemons, sliced1/4 c. olive oil2 tsp. dried oreganoKosher salt and ground black pepper8 bone-in, skin-on chicken thighs (about 3 pounds total)6 garlic cloves, peeled

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Instructions

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Step 1

Whisk together lemon juice, oil, and oregano in a bowl. Season with salt and pepper. Add chicken and garlic and toss to coat. Cover and chill 4 hours or up to 8 hours.

Step 2

Preheat oven to 375°F. Heat a large ovenproof skillet over medium heat. Remove chicken from marinade; reserve marinade. Cook chicken in two batches, skin sides down, until skin is crispy, 9 to 10 minutes. Pour off excess fat between batches, if necessary.

Step 3

Return all chicken, skin sides up, and any accumulated juices to skillet. Add lemon slices and marinade to skillet. Bake until an instant read thermometer inserted into thickest portion reaches 165°F, 25 to 30 minutes.