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Lemon Oregano Chicken Thighs

Chicken thighs have become my fancy but kind of lazy go-to chicken recipe. They are easy and delicious and great for dinner any day of the week plus leftovers for lunch.

I usually buy bone in, skin on thighs because I think the flavor is better and they are actually cheaper! It's usually about $4-5 for a pack of four ORGANIC thighs. You can use boneless, skinless, whatever. The same method applies.

Take out the thighs and marinate them right in whatever you are going to cook them in. I use either a square Pyrex or a cast iron pan. The marinade can be something like the following: a little olive oil, juice from 2-3 lemons, salt, pepper, garlic, dried oregano/thyme/rosemary, and a little dijon mustard. Leave at least long enough for the thighs to get to room temp.

Sometimes I also throw in a few fancy things like sliced onions, sliced mushrooms, capers, olives, or even green beans! If you are going for the 'gram, you can leave a few lemon slices on top and let them get kind of burnt in the oven.

Bake at 400 degrees in a deep baking pan for about 45 minutes until the skin is crispy. I mean come on, how easy is this?

Serve with rice, roasted potatoes, roasted squash as a carb and of course lots of veggies like kale, broccoli, etc.

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