Lemon and Herb-Roasted Chicken Thighs

Prep: 15 minutes; Cook: 25 minutes; other: 1 hourWe 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.

By Jennifer Cofield
Recipe by Oxmoor House June 2006

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Recipe Summary test

Yield:
4 servings (serving size: 2 thighs and 1 1/2 tablespoons olive mixture)
Nutrition Info
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Ingredients

Directions

  • 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.

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

  • Preheat oven to 450°.

  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

Per Serving:
300 calories; fat 17.9g; saturated fat 4.3g; protein 30.8g; carbohydrates 2.7g; fiber 0.6g; cholesterol 112mg; iron 1.8mg; sodium 288mg; calcium 35mg.
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