Chicken Oreganata
Servings: 2
Total Time: 4 hours
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
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.
5. Allow chicken to rest 10 minutes before serving.
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.
5. Allow chicken to rest 10 minutes before serving.
