Ingredients
- 8 bone-in chicken thighs
- 85g extra-virgin olive oil
- 62g lemon juice
- 2 garlic gloves, minced
- 1 tablespoon dried oregano
- 1 ½ teaspoons dried thyme
- 1 ½ teaspoons Dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Method
- Make the marinade: In a small bowl, stir together the oil, lemon juice, garlic, oregano, thyme, mustard, salt, and pepper.
- Marinate the chicken: Add the chicken thighs to a large bowl and pour the marinade on top. Marinate for 1 to 2 hours (and up to 8 hours) in the fridge.
- Transfer to baking dish: Preheat the oven to 180°C. Place the chicken in a baking dish and pour the remaining marinade on top.
- Bake the chicken: Bake for 40 to 45 minutes, until the chicken is fully cooked and registers 80°C on an instant-read thermometer. Optionally, you can baste the chicken a few times while it cooks. And for extra crispy skin, turn on the top oven grill in the last 2 to 3 minutes. Feel free to garnish with lemon slices as a finishing touch.
We had this with Merchant Gourmet’s Persian-style Quinoa and Lentils, and their Wholegrain Brown, Red, and Wild Rice.
Source: https://downshiftology.com/recipes/greek-lemon-chicken