Roasted Chicken Thighs with Lemon and Oregano
Infuse your weeknight dinners with Mediterranean flair through this recipe for Roasted Chicken Thighs with Lemon and Oregano. Offering perfectly crispy, golden-brown skin and succulent, juicy meat, these bone-in, skin-on chicken thighs are seasoned with fragrant paprika, zesty lemon, and fresh oregano, creating a mouthwatering flavor profile. A quick lemon-garlic-oregano marinade not only enhances the chicken with citrusy brightness but also keeps it tender and aromatic as it roasts. Tucked alongside the chicken are golden lemon slices and a splash of chicken broth, ensuring a vibrant, flavor-packed pan sauce. With just 15 minutes of prep and 35 minutes in the oven, this easy yet elegant dish transforms simple ingredients into a comforting, impressive meal that pairs beautifully with roasted vegetables, rice, or a crisp green salad. Perfect for busy weeknights or weekend entertaining!
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 2 whole lemons
- 2 tablespoons fresh oregano leaves
- 3 pieces garlic cloves
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 0.25 cup chicken broth
Instructions
Preheat your oven to 400°F (200°C).
Pat the chicken thighs dry with a paper towel and season both sides with salt, black pepper, and paprika.
Zest one lemon and then juice it into a small bowl. Slice the second lemon into thin rounds and set aside.
In the bowl with the lemon juice, mix in the lemon zest, olive oil, minced garlic cloves, and chopped fresh oregano leaves.
Arrange the chicken thighs in a roasting pan or a baking dish, skin side up. Pour the lemon and oregano mixture evenly over the chicken thighs, ensuring that each thigh is well coated.
Tuck the lemon slices around and under the chicken thighs. Pour the chicken broth into the pan to prevent drying and add extra flavor.
Roast the chicken in the preheated oven for 35-40 minutes, or until the skin is golden brown and the internal temperature of the chicken reaches 165°F (74°C). Baste the chicken with the pan juices halfway through cooking.
Once cooked, remove the chicken from the oven and let it rest for 5 minutes. Serve warm with the roasted lemon slices and the pan juices spooned over the top.
Nutrition Facts
Calories |
1693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.0 g | 169% | |
| Saturated Fat | 33.8 g | 169% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 2997 mg | 130% | |
| Total Carbohydrate | 17.5 g | 6% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 3.2 g | ||
| Protein | 111.3 g | 223% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 172 mg | 13% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1695 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.
