Lemon Oregano Chicken

Instructions

1. Step 1

   Heat the oven to 220°C and place a rack in the center. Set out a large baking dish.

   Cookware: baking dish

2. Step 2

   Finely zest the lemons into a large mixing bowl. Halve them, squeeze in their juice, and remove any seeds.

   Ingredients used: 2.0 piece Lemon

   Cookware: Fine grater, mixing bowl

3. Step 3

   Add the olive oil to the bowl, finely grate in the garlic, and add the oregano, salt, and black pepper. Whisk until combined.

   Ingredients used: 2.0 gr Black Pepper, 6.0 gr Dried Oregano, 60.0 ml Extra Virgin Olive Oil, 16.0 gr Garlic, 9.0 gr Salt

   Cookware: Fine grater, mixing bowl, whisk

4. Step 4

   Pat the chicken thighs dry, add them to the lemon mixture, and turn with tongs until thoroughly coated.

   Ingredients used: 8.0 piece Chicken Thigh

   Cookware: mixing bowl, tongs

5. Step 5

   Arrange the thighs skin-side up in the baking dish, leaving a little space between them. Pour the marinade from the bowl around the chicken.

   Cookware: baking dish, mixing bowl, tongs

6. Step 6

   Roast for 35 to 45 minutes, until the skin is browned and the thickest part of each thigh reaches at least 74°C without the thermometer touching bone.

   Timer: 40 min (fixed)

   Cookware: baking dish, instant-read thermometer

7. Step 7

   Rest the chicken for 5 minutes, then serve with the cooked lemon-oregano pan juices spooned over it.

   Timer: 5 min (fixed)

   Cookware: baking dish, tongs