Description
Crispy, herby boneless chicken thighs baked with zesty lemon and aromatic herbs. A Mediterranean-inspired, low-fat dish with a glossy glaze made from natural juices and parchment-baked for minimal oil. Quick, flavorful, and tender.
Ingredients
4 boneless chicken thighs (skin-on)
2 lemons (zest and juice)
1 tsp dried oregano
3 cloves garlic
1 tbsp extra virgin olive oil
Instructions
1. Pat chicken thighs dry with paper towels.
2. Finely grate lemon zest into a bowl; add 1 tbsp juice from one lemon.
3. Toss chicken with zest, oregano, minced garlic, and olive oil until coated. Let rest 10 minutes.
4. Place skin-side up on parchment-lined baking sheet. Bake at 400°F (200°C) for 25 minutes.
5. Pour remaining lemon juice over chicken. Bake an additional 10–15 minutes until golden.
Notes
Use preserved lemon for intensified flavor.
Substitute marjoram for oregano.
Bone-in thighs can replace boneless for deeper flavor.
Use parchment paper to reduce oil and simplify cleanup.
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 260
- Sugar: 1g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 100mg