Chicken Oreganata
Chicken thighs marinated in lemon juice, garlic and oregano then roasted until crispy.
servings: 2
total time: 4 hours
recipe by: Frankie
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
- Pat the chicken thighs dry with paper towels and place in a large resealable plastic bag.
- 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.
- Seal the bag and massage the bag to ensure all the chicken is coated in the marinade. Refrigerate for 3 hours.
- 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.
- Bake chicken in the preheated oven for 30 minutes then increase the oven temperature to 425° F.
- Cook 30 to 35 more minutes or until chicken registers an internal temp of 165° F.
- Allow chicken to rest 10 minutes before serving.
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