Lemon Chicken
I love Greek-inspired food, and this Lemon Chicken is a new dish to my repertoire, but it will stay! Lemon, thyme, oregano and garlic are a delicious combination, this time mixed with chicken thigh fillets and baked in the oven until they are caramelised.
I like to use fresh herbs, but this recipe will work equally as well with dried herbs. If you use dried herbs, reduce the quantity by a third.
In the middle image below, you may notice I did not mince the garlic finely; instead, I roughly chopped it, giving you a more robust garlic flavour.
Time savers!
With dishes like this, the recipe often calls for the marinade to be mixed separately and then added to the meat. This recipe works well if you combine the marinade and chicken in one big bowl, which is quicker and means one less dish to wash!
If you don’t have time to let the chicken marinate, skip that step and transfer the chicken straight from the mixing bowl to the baking tray and into the oven.
I often double the mixture and freeze half in a zip-lock bag so it is ready to defrost and bake without any preparation time needed.
Lemon Chicken
Ingredients
Instructions
- Place the chicken thighs (trimmed) into a large bowl.
- Add in the marinade ingredients of olive oil, lemon juice, garlic, oregano, thyme, mustard, salt, and pepper (I omit the pepper as I am not a fan).
- Marinate for 1 to 2 hours (and up to 8 hours) in the fridge.
- Preheat the oven to 180°C.
- Place the chicken, including the marinade, into a roasting pan.
- Bake the chicken for 40 to 45 minutes until it is fully cooked.
- Serve with roasted vegetables, steamed greens or a Greek Salad.
- Enjoy!
Please note: The nutritional information is included as a guide only.
