Description
A simple and flavorful roast chicken dish with bright lemon, garlic, and oregano, perfect for busy weeknights.
Ingredients
- 3–4 tablespoons extra virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- Zest of 1 lemon
- 4 garlic cloves, minced
- 1½ teaspoons dried oregano (or 1 tablespoon fresh, chopped)
- 1 tablespoon Dijon mustard (optional)
- 1 teaspoon honey or a pinch of sugar
- 1½ teaspoons kosher salt, plus more to taste
- ¾ teaspoon freshly ground black pepper
- 1½–2 pounds bone-in, skin-on chicken thighs (or breasts)
- 1 lemon, thinly sliced for roasting
- Fresh oregano or parsley for garnish (optional)
Instructions
- Preheat the oven to 425°F (220°C) and position a rack in the center.
- In a medium bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, Dijon (if using), honey, salt, and pepper until slightly emulsified.
- Pat the chicken dry and marinate in the lemon-garlic mixture for 30–60 minutes in the fridge.
- Transfer the chicken to a baking dish skin-side up, arrange lemon slices on top, and pour any remaining marinade into the pan.
- Roast uncovered for 30–40 minutes until the skin is golden-brown and the chicken reads 165°F (74°C) internally.
- Let the chicken rest for 5–10 minutes, then serve with pan juices and garnish as desired.
Notes
For juicier results, use bone-in, skin-on thighs. Serve with roasted potatoes or a light salad.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean