Lemon Garlic Marinated Chicken

Lemon Garlic Marinated Chicken

Tangy citrus and garlic soak into chicken thighs before a quick sear and finish in the oven.

Total 2 hr 2 min Makes 4 servings Calories 345/serving

Dietary

Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This dish relies on a simple marinade of lemon juice, garlic, and olive oil to tenderize and flavor boneless chicken thighs. A hard sear locks in a golden crust before the chicken finishes cooking in the oven, making it suitable for weeknight dinners or meal prep. Serve with roasted vegetables or a simple salad.

Ingredients

  • 6 boneless skinless chicken thighs
  • 1/3 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 5 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon fresh parsley, chopped, for garnish

Method

  1. In a medium bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, red pepper flakes, salt, and black pepper.

  2. Place the chicken thighs in a large zip-top bag or shallow dish and pour the marinade over them, turning to coat evenly.

  3. Refrigerate and marinate the chicken for at least 2 hours, or up to overnight for deeper flavor.

  4. Preheat the oven to 400°F (200°C). Remove the chicken from the marinade, letting excess drip off, and discard the used marinade.

  5. Heat a 9-inch oven-safe skillet over medium-high heat. Sear the chicken thighs for 3 minutes per side, until golden brown.

  6. Transfer the skillet to the oven and bake until the chicken reaches an internal temperature of 165°F (74°C), about 15 minutes.

  7. Remove the skillet from the oven and let the chicken rest for 5 minutes before serving.

  8. Garnish with chopped parsley and serve warm.

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    Lemon Garlic Marinated Chicken

    This dish relies on a simple marinade of lemon juice, garlic, and olive oil to tenderize and flavor boneless chicken thighs. A hard sear locks in a golden crust before the chicken finishes cooking in the oven, making it suitable for weeknight dinners or meal prep. Serve with roasted vegetables or a simple salad.

    2 hr 2 min 4 servings 345 cal

    Ingredients

    • 6 boneless skinless chicken thighs
    • 1/3 cup olive oil
    • 1/4 cup fresh lemon juice
    • 1 tablespoon lemon zest
    • 5 cloves garlic, minced
    • 1 teaspoon dried oregano
    • 1/2 teaspoon red pepper flakes
    • 1 1/2 teaspoons kosher salt
    • 1/2 teaspoon freshly ground black pepper
    • 1 tablespoon fresh parsley, chopped, for garnish

    Method

    1. 1

      In a medium bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, red pepper flakes, salt, and black pepper.

    2. 2

      Place the chicken thighs in a large zip-top bag or shallow dish and pour the marinade over them, turning to coat evenly.

    3. 3

      Refrigerate and marinate the chicken for at least 2 hours, or up to overnight for deeper flavor.

    4. 4

      Preheat the oven to 400°F (200°C). Remove the chicken from the marinade, letting excess drip off, and discard the used marinade.

    5. 5

      Heat a 9-inch oven-safe skillet over medium-high heat. Sear the chicken thighs for 3 minutes per side, until golden brown.

    6. 6

      Transfer the skillet to the oven and bake until the chicken reaches an internal temperature of 165°F (74°C), about 15 minutes.

    7. 7

      Remove the skillet from the oven and let the chicken rest for 5 minutes before serving.

    8. 8

      Garnish with chopped parsley and serve warm.