Greek Lemon Chicken

• servings: 8 servings
• active time: 15 minutes
• total time: 55 minutes

Ingredients

8 bone-in chicken thighs

⅓ cup extra-virgin olive oil

¼ cup lemon juice

4 garlic gloves (minced)

1 tablespoon dried oregano

2 teaspoons dried thyme

2 teaspoons Dijon mustard

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

Directions

Mix marinade

Make the marinade: In a small bowl, stir together the oil, lemon juice, garlic, oregano, thyme, mustard, salt, and pepper.

Marinate chicken

Marinate the chicken: Add the chicken thighs to a large bowl and pour the marinade on top. Marinate for 1 to 2 hours (and up to 8 hours) in the fridge.

Pat dry

Transfer to baking dish: Preheat the oven to 350°F (180°C). Place the chicken in a baking dish and pour the remaining marinade on top.

Bake the chicken: Bake for 40 to 45 minutes, until the chicken is fully cooked and registers 175°F (80°C) on an instant-read thermometer. Optionally, you can baste the chicken a few times while it cooks. And for extra crispy skin, turn on the top oven broiler in the last 2 to 3 minutes. If you're serving this dish up for a dinner party, you can garnish it with lemon slices if you'd like.

Nutrition

• Calories: 404 kcal
• Total Fat: 33 g
• Saturated Fat: 8 g
• Unsaturated Fat: 23 g
• Trans Fat: 0.1 g
• Cholesterol: 142 mg
• Sodium: 707 mg
• Total Carbohydrate: 2 g
• Dietary Fiber: 1 g
• Total Sugars: 0.3 g
• Protein: 24 g