Lemon Oregano Chicken
Savor the bright, zesty flavors of Lemon Oregano Chicken, a simple yet elegant dish perfect for weeknight dinners or special occasions. Juicy, golden-brown chicken thighs are infused with a tantalizing marinade of fresh lemon juice, zesty lemon peel, aromatic garlic, and fragrant oregano, then simmered in a flavorful pan sauce made with chicken broth for a delightful burst of flavor in every bite. This one-skillet recipe is not only quick and easy, with just 15 minutes of prep time, but also a versatile crowd-pleaser—serve it alongside rice, roasted vegetables, or a crisp green salad for a complete meal. Don’t forget the optional sprinkle of fresh parsley for a pop of color and freshness! Perfectly balanced, beautifully simple, and irresistibly delicious, Lemon Oregano Chicken will become a staple in your kitchen.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs
- 2 tablespoons Lemon juice
- 1 teaspoon Lemon zest
- 2 tablespoons Olive oil
- 2 teaspoons Dried oregano
- 2 cloves Garlic cloves, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Chicken broth
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
1. Pat the chicken thighs dry with paper towels. Season both sides evenly with salt and black pepper.
2. In a small bowl, combine lemon juice, lemon zest, olive oil, dried oregano, and minced garlic. Whisk until well mixed.
3. Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil to the skillet.
4. Place the chicken thighs skin-side down in the skillet. Cook for 3-5 minutes until golden brown and crisp. Flip the chicken and cook for another 3 minutes on the other side. Remove chicken from the skillet and set aside.
5. Lower the heat to medium. Add the prepared lemon-oregano mixture to the skillet, stirring to deglaze the pan and scrape up any browned bits.
6. Pour the chicken broth into the skillet, and bring the mixture to a simmer.
7. Return the chicken thighs to the skillet, skin-side up. Cover the skillet and let the chicken cook for 15-20 minutes, or until the internal temperature reaches 165°F (73°C).
8. Remove the skillet from the heat. Taste the sauce and adjust seasoning with additional salt or pepper if needed.
9. Optionally, garnish the chicken with fresh parsley before serving. Serve the Lemon Oregano Chicken with your choice of sides, such as rice, roasted vegetables, or a green salad.
Nutrition Facts
Calories |
1542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.3 g | 121% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 3136 mg | 136% | |
| Total Carbohydrate | 7.4 g | 3% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 1.2 g | ||
| Protein | 158.7 g | 317% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 138 mg | 11% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1700 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
