Greek Chicken Thighs

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Serves 4 (serving size: 2 thighs)


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1/3 cup lemon juice
3 tablespoons chopped fresh oregano
2 tablespoons olive oil
3 garlic cloves, chopped
8 skinned bone-in chicken thighs (about 4 pounds)
Cooking spray
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped pitted kalamata olives


Preheat oven to 375°. Combine lemon juice, chopped fresh oregano, olive oil, and garlic in a large zip-top plastic bag. Add chicken, and seal. Marinate in refrigerator for 30 minutes, turning bag occasionally. Place chicken on a jelly-roll pan coated with cooking spray; sprinkle with salt and pepper. Bake at 375° for 30 minutes or until done, turning after 15 minutes. Sprinkle with chopped fresh parsley and chopped olives.

Created date

October 2011

Nutritional Information

Calories 258
Fat 14.3 g
Satfat 2.5 g
Sodium 531 mg