Roasted Chicken Thighs Oregano (Printable version)
Juicy chicken thighs roasted with oregano, garlic, and lemon for a flavorful Mediterranean main.
# Ingredient List:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs (about 2.6 lb)
→ Marinade & Flavorings
02 - 3 tablespoons extra virgin olive oil
03 - 2 tablespoons fresh oregano leaves, chopped (or 2 teaspoons dried oregano)
04 - 4 garlic cloves, minced
05 - Juice and zest of 1 lemon
06 - 1 teaspoon sea salt
07 - ½ teaspoon freshly ground black pepper
08 - ½ teaspoon smoked paprika (optional)
→ Garnish (optional)
09 - Lemon wedges
10 - Fresh oregano sprigs
# How to Make It:
01 - Warm the oven to 425°F (220°C).
02 - Pat the chicken thighs dry using paper towels to ensure crispy skin.
03 - Combine olive oil, oregano, minced garlic, lemon juice and zest, sea salt, black pepper, and smoked paprika in a large bowl; whisk until blended.
04 - Add chicken thighs to the marinade and toss thoroughly to coat each piece evenly.
05 - Place the chicken thighs skin side up on a baking tray lined with parchment paper or in an ovenproof skillet.
06 - Cook in the preheated oven for 35 to 40 minutes, until skin is golden and crispy and the internal temperature reaches 165°F (75°C).
07 - Allow the chicken to rest for 5 minutes before garnishing with lemon wedges and fresh oregano sprigs.
# Expert Suggestions:
01 -
- This recipe feels like a secret handshake between me and delicious Mediterranean flavors.
- The crispy skin paired with the fresh burst of lemon makes it a favorite for every occasion.
02 -
- Patting the chicken dry before marinating is the key to wonderfully crisp skin.
- Adding lemon zest to the marinade, not just the juice, brings a bright, layered citrus flavor that changed everything for me.
03 -
- Using bone-in thighs is essential for deep flavor and juicy meat.
- A quick broil at the end crisps the skin just right without drying the chicken.