Baked Chicken with Lemon and Oregano

Ever tried merging the tang of lemons with the aromatic allure of oregano? When it cozies up with baked chicken, what you get is a dish that's a symphony of flavors. Dive into the recipe of Baked Chicken with Lemon and Oregano, where every bite whispers a story of Mediterranean shores.

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Prep Time: 10

Baking Time: 50

Nutritions

Nutrition Facts

Baked Chicken with Lemon and Oregano

Amount per Serving

Calories

410

% Daily Value*

Fat

Saturated Fat

Sodium

518

Carbohydrates

Fiber

Protein

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

- Chicken thighs skin on – 4 pieces (approximately 1.5 lbs or 680g)
- Fresh lemons – 2 zest and juice
- Fragrant dried oregano – 1.5 tsp 7g
- Extra virgin olive oil – 3 tbsp 45ml
- Freshly cracked black pepper to taste
- Sea salt for that touch of authenticity – 1 tsp 6g
- Fresh garlic cloves finely chopped – 3
- Chicken stock – 1/2 cup 120ml

Instructions

The Step-By-Step
Preheat your oven, aiming for 375°F (190°C).
In a mixing bowl, toss in olive oil, lemon zest, and juice.
Stir in that aromatic oregano and fresh, pungent garlic.
Season it up with salt and cracked black pepper.
Arrange chicken thighs in a baking dish.
Pour that heavenly lemon-oregano mix over the chicken.
Add chicken stock to the base of the dish for juiciness.
Pop it into the oven, letting it bake for 50 minutes. Aim for golden and gorgeous.
Once baked, let it rest for a few minutes. It's all about the juices!

Notes

Pro Tips

Marinating overnight? Your taste buds will thank you.

Fresh oregano can be a game-changer, just adjust quantity.

Add some zesty lemon slices during baking for amplified flavor.

Always let baked chicken rest post-cooking. Juiciness is key!

How to Relish This Dish

Complement this chicken with roasted vegetables or a light salad.

A side of garlic bread wouldn't hurt, would it?

Don't forget to drizzle some of the pan juices over when serving. That’s flavor-packed gold!