oregano lemon chicken recipe

Written ByJenny Smyth Posted on
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The Best oregano lemon chicken recipe

I’ve always been a fan of simple yet flavorful recipes, and this oregano lemon chicken recipe is one of my absolute favorites.

The dish originated from the Mediterranean region, where oregano is a staple herb used in many traditional recipes.

When I first made this recipe, I was blown away by the explosion of flavors – the tanginess of lemon, the earthiness of oregano, and the richness of chicken all combined to create a truly unforgettable taste experience.

My family loves it just as much as I do, and we often make it for weeknight dinners or special occasions like holidays and gatherings.

Oregano Lemon Chicken

4.7 from 678 votes

A bright and herbaceous roasted chicken dish infused with fresh oregano and tangy lemon. The chicken is marinated in a simple blend of olive oil, lemon juice, garlic, and oregano, then baked until golden and juicy.

Prep Time15 mins
Cook Time35 mins
Resting Time0 mins
Total Time50 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Chicken

4 bone-in, skin-on chicken thighs (about 1.5 lbs)
3 tablespoons olive oil
3 tablespoons fresh lemon juice
4 cloves garlic, minced
2 tablespoons fresh oregano leaves, chopped
1 teaspoon salt
1/2 teaspoon black pepper

For Garnish

Lemon slices
Fresh oregano sprigs

👨‍🍳Directions

1Preheat the oven to 400°F.
2In a large bowl, whisk together olive oil, lemon juice, minced garlic, chopped oregano, salt, and pepper until well combined.
3Add the chicken thighs and toss to coat evenly, ensuring each piece is covered with the marinade.
4Arrange the chicken thighs skin side up in a single layer in a 9×13 inch baking dish.
5Pour any remaining marinade over the chicken.
6Place lemon slices and oregano sprigs around the chicken for extra flavor.
7Bake in the preheated oven for 30 to 35 minutes, until the chicken skin is golden brown and crispy, and the internal temperature reaches 165°F when measured with a meat thermometer.
8The juices should run clear when pierced with a fork.
9Remove from the oven and let rest for 5 minutes.
10Serve the chicken hot, spooning pan juices over the top.
11Garnish with additional fresh oregano if desired.

🔧Equipment

Large bowl
Baking dish (9×13 inch)
Measuring spoons
Knife
Cutting board
Oven

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 24g💛Saturated Fat: 6g❤️Cholesterol: 140mg🧂Sodium: 680mg🌾Total Carbs: 3g🥦Dietary Fiber: 1g🍬Sugars: 1g🥩Protein: 36g

📝Notes

For best flavor, marinate the chicken in the refrigerator for 1 to 2 hours before cooking. You can substitute dried oregano if fresh is not available, using 2 teaspoons dried. Serve with roasted vegetables or a fresh green salad.

Watch Video Of How Oregano Lemon Chicken Works

Leftover oregano lemon chicken stores well in an airtight container in the refrigerator for up to four days. To reheat, place it in a skillet over medium low heat with a splash of chicken broth or water and cover it for about 5 minutes until warmed through.

You can also reheat individual pieces in the microwave on a low power setting to keep the meat from drying out. For serving, slice the chicken and add it to salads, sandwiches, or grain bowls for an easy lunch.

The flavors also taste great cold right out of the fridge. This recipe is always a good idea for family gatherings because it is simple to make ahead and everyone loves the bright lemony taste.

I rely on it again and again.

❓ Frequently Asked Questions About Oregano Lemon Chicken

Q: What is the ideal marinade time for this oregano lemon chicken recipe?

For the best flavor, marinate the chicken for at least 30 minutes to an hour. If you have more time, you can even marinate it for several hours or overnight in the refrigerator.

Q: Can I use fresh oregano instead of dried oregano in this recipe?

Yes, you can use fresh oregano if you prefer. Just be sure to chop it finely before adding it to the marinade.

Q: How do I prevent the chicken from drying out when grilling?

To prevent drying out, make sure to not overcook the chicken. Use a meat thermometer to check for doneness, and remove it from heat as soon as it reaches 165°F (74°C).

Q: Can I substitute other herbs like thyme or rosemary for oregano in this recipe?

You can experiment with other herbs like thyme or rosemary if you prefer. However, keep in mind that each herb will give a slightly different flavor profile.

Q: Can I make this recipe with boneless skinless chicken breasts instead of thighs?

You can use either boneless skinless chicken breasts or thighs – both will work well in this recipe.

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