Greek Lemon Chicken Thighs

Serves 4 · 15 min prep · 40 min cook

Ingredients

• 8 pieces (about 3 lb) bone-in skin-on chicken thighs
• 2, one juiced and one sliced lemons
• 6 cloves, minced garlic
• 1/4 cup extra-virgin olive oil
• 2 tsp dried oregano
• 1 tsp dried thyme
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp paprika
• 1/2 cup low-sodium chicken broth
• 2 tbsp chopped fresh dill
• 1/2 cup crumbled (optional) feta cheese

Instructions

1. 1Preheat the oven to 425°F. Pat the chicken thighs very dry with paper towels so the skin can crisp.
2. 2In a bowl, whisk lemon juice, minced garlic, olive oil, oregano, thyme, salt, black pepper, and paprika into a bright marinade.
3. 3Place thighs in a large bowl or zip bag, pour over the marinade, and toss until every piece is coated; let sit 10 minutes at room temperature while the oven finishes heating.
4. 4Arrange thighs skin-side up in a single layer in a large oven-safe skillet or 9x13 baking dish; tuck lemon slices and between the pieces.
5. 5Pour chicken broth into the bottom of the pan the chicken, not over the skin, to keep the pan moist while skin stays dry.
6. 6Roast 35 to 40 minutes until skin is deep golden and crisp and an instant-read thermometer in the thickest part reads 175°F.
7. 7If skin needs more color, broil on high for 2 to 3 minutes, watching closely so the lemon slices do not burn.
8. 8Rest the chicken 5 minutes in the pan so juices redistribute; spoon pan juices over the thighs.
9. 9Finish with chopped dill and optional crumbled feta. Serve with the roasted lemon slices and extra pan sauce for meal-prep bowls or a weeknight plate.