Lemon Oregano Roasted Chicken Thighs

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Honestly, this dish is a staple in my house. I started making this a few years ago, when I was desperate for one-pot meals, and this one just stuck. I make this (or a variation of this) every two weeks or so. This can be attributed to a few reasons; the first being that it is quick and easy to make. I also love this recipe because it’s a building block for tons of other dinners. I often change the spice combinations and vegetables I’m roasting with the chicken so it doesn’t get boring.

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The last, and maybe most important reason we make this for dinner so often is because it’s with chicken thighs. Let me tell you, I used to think I didn’t like chicken. It turns out I was just drying out my chicken every time and that was really making my chicken dishes unenjoyable. Once I started cooking chicken thighs with this method I learned how absolutely amazing chicken can really be, crispy on the outside and juicy on the inside. It was literally a revelation to me that I had been ignoring, in my opinion, the best part of the chicken!

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And chicken thighs are so inexpensive. I buy big packs of them at the grocery store and freeze 4-5 thighs in a bag, so that when I’m making it for dinner I put the bag of frozen chicken in a sink of hot water and they defrost quickly. After they are defrosted I trim the skin so there is just a small amount on the top of the thigh, and trim the excess fat on the bottom of the thigh.

So, as you try this recipe in your own kitchen, I strongly encourage you to experiment with different spice combinations for the chicken and which vegetables get roasted with the chicken. If you like crispy chicken that is juicy and flavorful on the inside then this recipe is for you.

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Lemon Oregano Roasted Chicken

Ingredients:

  • 4-5 chicken thighs
  • salt
  • pepper
  • 2 Tbsp olive oil
  • 1 1/2 c carrots, baby carrots, or cut into 2 inch pieces
  • 1 lemon, cut into quarters
  • oregano

Directions:

Preheat your oven to 400 degrees. Pat dry the chicken thighs with a paper towel and place on a plate. Sprinkle the chicken thighs with salt and pepper. Heat 2 tablespoons of olive oil in an oven safe pan over medium-high heat. Once the oil is shiny and easily coats the bottom of the pan place the chicken thighs, skin side down, on the the pan. Allow them to brown for 6 minutes. Carefully flip the chicken and brown the bottom of the chicken thighs for 6 minutes.

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Toss the carrots in a small amount of olive oil and add them to the pan around the chicken thighs. Squeeze the lemon slices over the entire pan (be careful, this will splatter a bit), place the lemon slices in the pan on top of the vegetables.

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Sprinkle oregano on the chicken thighs and then place the pan (uncovered) in the oven and roast for 18-20 minutes (depending on the size of the chicken thighs).

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The chicken is finished when it reaches an internal temperature of 165.

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Let the chicken rest for 5-10 minutes before serving.

print2


Lemon Oregano Roasted Chicken

Ingredients:

  • 4-5 chicken thighs
  • salt
  • pepper
  • 2 Tbsp olive oil
  • 1 1/2 c carrots, baby carrots, or cut into 2 inch pieces
  • 1 lemon, cut into quarters
  • oregano

Directions:

Preheat your oven to 400 degrees. Pat dry the chicken thighs with a paper towel and place on a plate. Sprinkle the chicken thighs with salt and pepper. Heat 2 tablespoons of olive oil in an oven safe pan over medium-high heat. Once the oil is shiny and easily coats the bottom of the pan place the chicken thighs, skin side down, on the the pan. Allow them to brown for 6 minutes. Carefully flip the chicken and brown the bottom of the chicken thighs for 6 minutes.

Toss the carrots in a small amount of olive oil and add them to the pan around the chicken thighs. Squeeze the lemon slices over the entire pan (be careful, this will splatter a bit), place the lemon slices in the pan on top of the vegetables.

Sprinkle oregano on the chicken thighs and then place the pan (uncovered) in the oven and roast for 18-20 minutes (depending on the size of the chicken thighs).

The chicken is finished when it reaches an internal temperature of 165.

Let the chicken rest for 5-10 minutes before serving.