Greek Lemon Chicken
Nothing beats a fresh Greek salad topped with marinated lemony oregano chicken on a warm Summer evening. We add herbs and edible flowers to our salads since they have health benefits, and add another layer of flavor and color. For this salad, we include our own Mojito Mint, and the lavender colored petals of Purple Bee Balm. Did you know that Purple Bee Balm is a wonderful flower for pollinators? Its petals are edible, and taste subtly like Greek oregano.
For more information about Greek Oregano google “Greek Oregano uses and benefits”. Enjoy!
Ingredients
- 8 Bone-in Chicken thighs
- 1/3 cup extra virgin olive oil
- ¼ cup lemon juice
- 4 Garlic cloves, minced
- 4 Tablespoons fresh oregano, chopped
- 1 Tablespoon of thyme, chopped
- 2 Teaspoons Dijon Mustard
- 2 Teaspoons kosher salt
- 1 Teaspoon freshly ground black pepper
Method
- In a glass container with a covered lid, combine and whisk all of the ingredients but the chicken. Then add the chicken and marinate for a minimum of 1 to 2 hours, (up to 8 hours) in the fridge
- Transfer to a baking dish: Preheat the oven to 350 degrees F. (180 degrees C). Place the chicken in a baking dish and pour the remaining marinade on top.
- Bake the chicken for 40-45 minutes, until the chicken is fully cooked and registers 170 degrees F (80 degrees C) on an instant-read thermometer. Optionally, you can baste the chicken a few times while it cooks. For extra crispy skin, turn on the broiler in the last 2-3 minutes. If you’re serving this dish for a dinner party, you can garnish with lemon slices if you wish.
- Serve with a fresh Greek salad with a simple red wine vinaigrette for a delicious and easy Summer meal. We like to include the following ingredients in our Greek salad: romaine lettuce, cucumber, red onion, sweet green pepper, fresh tomato, kalamata olives, good Feta cheese (we love Dodoni brand), purple bee balm petals and mint