Mediterranean Chicken Thighs
Juicy chicken thighs marinated in a flavorful Mediterranean blend with olive oil, lemon, garlic, and herbs. This dish is perfect for a wholesome family dinner and pairs beautifully with roasted vegetables or a fresh salad.
Equipment
- 1 measuring cups and spoons
- 1 large mixing bowl
- 1 baking dish or sheet pan
- 1 oven
- 1 tongs or spatula
Ingredients
- 4 pieces bone-in, skin-on chicken thighs About 2 lbs.
- ¼ cup extra virgin olive oil
- 1 piece lemon Juice of 1 lemon (about 3 tablespoons).
- 4 cloves garlic Minced.
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- to taste fresh parsley Chopped, for garnish.
Instructions
- In a large mixing bowl, combine the olive oil, lemon juice, minced garlic, oregano, thyme, paprika, salt, and black pepper. Mix well to create the marinade.
- Add the chicken thighs to the marinade and toss to coat thoroughly. Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
- Preheat the oven to 425°F (220°C).
- Arrange the marinated chicken thighs in a baking dish or on a sheet pan, skin side up. Pour any remaining marinade over the chicken.
- Bake in the preheated oven for 35-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy and golden brown.
- Once cooked, remove the chicken from the oven and let it rest for 5 minutes. Garnish with fresh parsley before serving.
- Feel free to add vegetables like bell peppers, zucchini, or cherry tomatoes to the baking dish for a one-pan meal.
- Serve with rice, quinoa, or a side salad for a complete meal.
- This dish can also be grilled for a smoky flavor.
Notes
Feel free to add vegetables like bell peppers, zucchini, or cherry tomatoes to the baking dish for a one-pan meal.
Serve with rice, quinoa, or a side salad for a complete meal.
This dish can also be grilled for a smoky flavor.