Ingredients
-
8 bone-in chicken thighs
-
⅓ cup extra-virgin olive oil
-
¼ cup lemon juice
-
4 garlic cloves, minced
-
1 tablespoon dried oregano
-
2 teaspoons dried thyme
-
2 teaspoons Dijon mustard
-
2 teaspoons kosher salt
-
1 teaspoon freshly ground black pepper
Instructions
-
In a small bowl, stir together the olive oil, lemon juice, minced garlic, oregano, thyme, mustard, salt, and pepper until the marinade is fully combined.
-
Place the chicken thighs in a large bowl and pour the marinade over them. Ensure each piece is coated well. Cover and refrigerate for 1 to 2 hours, or up to 8 hours for deeper flavor.
-
Preheat the oven to 350°F (180°C). Transfer the chicken to a baking dish, placing the pieces skin-side up. Pour any remaining marinade from the bowl over the chicken.
-
Bake for 40 to 45 minutes. Optionally, baste the chicken once or twice while it cooks to enhance moisture.
-
Check that the internal temperature reaches 175°F (80°C). For crispier skin, turn on the top oven broiler for the last 2 to 3 minutes.
-
Remove from the oven and garnish with lemon slices if desired.
Notes
You can adjust the amount of lemon or garlic to fit your taste. Marinating longer increases flavor depth. Grilling is an option if you prefer a smoky finish.
- Prep Time: 15 minutes
- Cook Time: 40 minutes