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.

Yield: 4 servings (serving size: 2 thighs and 1 1/2 tablespoons olive mixture)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 300
  • Fat: 17.9g
  • Saturated fat: 4.3g
  • Protein: 30.8g
  • Carbohydrate: 2.7g
  • Fiber: 0.6g
  • Cholesterol: 112mg
  • Iron: 1.8mg
  • Sodium: 288mg
  • Calcium: 35mg

Ingredients

  • 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

Preparation

  1. 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. 2. Add chicken to remaining marinade, tossing well to coat. Seal bag, and marinate in refrigerator 1 hour.
  3. 3. Preheat oven to 450°.
  4. 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.
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