Ingredients
Scale
- 6 skin-on, bone-in chicken thighs
- Juice of 2 fresh lemons
- Zest of 1 lemon
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 1 tablespoon dried oregano
- Salt and pepper to taste
- 1/2 cup chicken broth or water
Instructions
- In a mixing bowl, combine lemon juice, zest, olive oil, minced garlic, oregano, salt, and pepper. Whisk to create the marinade.
- Add chicken thighs to the marinade and coat thoroughly. Cover and refrigerate for at least 30 minutes or overnight for best results.
- Preheat your oven to 425°F (220°C).
- Heat olive oil in a skillet over medium-high heat. Sear chicken thighs skin-side down for 3-4 minutes until golden brown.
- Transfer seared thighs to a baking dish and pour any remaining marinade along with chicken broth around them. Bake for 20-25 minutes until cooked through (internal temperature should reach 165°F / 75°C).
- Let rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking and Searing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 thigh (150g)
- Calories: 300
- Sugar: 0g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 120mg