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Chicken Oreganata







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Chicken Oreganata

Chicken thighs marinated in lemon juice, garlic and oregano then roasted until crispy.

Chicken Oreganata recipe



servings: 2

total time: 4 hours

recipe by: 

Ingredients

  • 4 chicken thighs
  • 1/4 cup fresh lemon juice (about 1 large lemon)
  • 2 large garlic cloves, minced
  • 2 TBSP dried oregano
  • 2 TBSP olive oil
  • salt & pepper


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Directions

  1. Pat the chicken thighs dry with paper towels and place in a large resealable plastic bag.

  2. Mix the the lemon juice, garlic, oregano, oil and 1/4 tsp black pepper together in a small bowl and pour into the bag over the chicken.

  3. Seal the bag and massage the bag to ensure all the chicken is coated in the marinade. Refrigerate for 3 hours.

  4. Remove the chicken from the marinade, place chicken on a wire rack over a foil lined baking sheet skin side up and season with a little salt. Preheat the oven to 250°F.

  5. Bake chicken in the preheated oven for 30 minutes then increase the oven temperature to 425° F.

  6. Cook 30 to 35 more minutes or until chicken registers an internal temp of 165° F.

  7. Allow chicken to rest 10 minutes before serving.

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