Greek Lemon Chicken

• 120 ml lemon juice
• 54 g olive oil
• 6 garlic cloves, pressed
• 15 ml dried oregano
• 5 ml Italian seasoning
• 5 ml freshly ground black pepper
• 10 ml kosher salt
• 1.8 kg skin-on, bone-in chicken thighs

Mga Tagubilin

1. 1

   Combine the lemon juice, olive oil, garlic, oregano, Italian seasoning, salt, and pepper in a large resealable bag. Add the chicken and toss to coat. Marinate in the refrigerator for at least 4 hours or overnight.

2. 2

   Preheat the oven to 425°F (220°C).

3. 3

   Remove the chicken pieces, dry them with paper towels, and place them on an aluminium foil-lined baking sheet. Bake in the preheated oven for 30–40 minutes until cooked through. I recommend cooking to an internal temperature of 180°F (82°C)—at this temperature, the connective tissue found in a thigh breaks down nicely to make your chicken tender yet juicy.

4. 4

   Broil the chicken on high for about 3 minutes until it is a nice golden brown. Serve with lemon wedges and enjoy!