Lemony, briny, juicy chicken thighs. Soaked in a Greek style marinade and roasted to a delicious golden brown.
Combine olive oil, lemon juice, lemon rinds, lemon zest, 2 tablespoons parsley, oregano, garlic, salt and pepper in a resealable plastic bag. Mix well.
Add chicken to bag, coat each piece thoroughly, press air out and seal the bag. Refrigerate for 12-24 hours, turning bag several times.
When ready to cook, preheat oven to 425ºF. Place chicken on rack on foil-lined baking sheet (or on a broiler pan), placing lemon wedges amongst chicken.
Roast for 35 minutes or until cooked through. Remove to platter and sprinkle with feta and remaining parsley before serving.
You must be logged in to post a review.
I used skinless, boneless chicken thighs since that’s what I had. It turned out fantastic. The chicken was very moist, nicely roasted, and had a wonderful lemon flavor. It was also very quick to prepare and cook. Will definitely be making this again.
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
by Molly Mulligan in
Main Courses
Prep: Cook:
Serves: 4 Level: Easy
by Beth Pierce in
Main Courses
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
No Comments
Leave a Comment!
You must be logged in to post a comment.