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1
Roasted Greek Chicken Thighs
Submitted by A Balanced Table on August 15, 2012 in Main Courses, Poultry
| Prep Time Cook Time |
Servings 6 | Difficulty Easy |
Ingredients
- ¼ cups Olive Oil
- 1 Lemon, Juiced And Rind Cut Into Eighths
- 1 Tablespoon Lemon Zest
- 3 Tablespoons Roughly Chopped Flat Leaf Parsley, Divided
- 4 sprigs Fresh Oregano
- 2 cloves Garlic, Smashed
- 1 Tablespoon Kosher Salt
- Freshly Ground Black Pepper
- 6 pieces Chicken Thighs (I Used Bone-in, But Boneless Would Be Good Too)
- 2 Tablespoons Crumbled Feta Cheese
- 1 Tablespoon Chopped Flat Leaf Parsley
Preparation Instructions
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.
