Lemon and Herb-Roasted Chicken Thighs

Prep: 15 minutes; Cook: 25 minutes; other: 1 hour

We like using chicken thighs for this recipe because the meat is more flavorful and stands up to the robustness of the marinade. With a quick one-hour marinating period, this chicken dish received top ratings from our taste-testing panel, but you may marinate the chicken all day or overnight if you prefer.


4 servings (serving size: 2 thighs and 1 1/2 tablespoons olive mixture)

Recipe from

Oxmoor House

Nutritional Information

Calories 300
Fat 17.9 g
Satfat 4.3 g
Protein 30.8 g
Carbohydrate 2.7 g
Fiber 0.6 g
Cholesterol 112 mg
Iron 1.8 mg
Sodium 288 mg
Calcium 35 mg


2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 teaspoon grated fresh lemon rind
1/4 cup fresh lemon juice
1 1/2 tablespoons olive oil
1/4 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
4 garlic cloves, minced (about 2 tablespoons)
1/4 cup coarsely chopped green olives (such as Sicilian)
8 (3-ounce) skinless, boneless chicken thighs
Cooking spray


1. Combine first 10 ingredients in a large zip-top plastic bag. Remove 2 tablespoons marinade mixture; place in a small bowl, and stir in olives. Set aside.

2. Add chicken to remaining marinade, tossing well to coat. Seal bag, and marinate in refrigerator 1 hour.

3. Preheat oven to 450°.

4. Remove chicken from marinade; discard marinade. Place chicken on a jelly-roll pan coated with cooking spray. Bake at 450° for 25 minutes or until done. Place chicken on a serving platter. Spoon reserved olive mixture evenly over chicken.

Jennifer Cofield,

Oxmoor House Healthy Eating Collection,

Oxmoor House

June 2006
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