Hands down, the best dump and bake recipe ever!
This recipe is a fantastic example of how simple and delicious weeknight meals can be! The flavors of lemon, garlic, and herbs create a vibrant and zesty dish that’s perfect for any occasion.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Boneless, skinless chicken thighs | 1.5 lbs |
| Olive oil | 1/3 cup |
| Lemon juice, fresh | 1/4 cup |
| Garlic, minced | 3 cloves |
| Oregano, dried | 1 tbsp |
| Salt | 1 tsp |
| Black pepper | 1/2 tsp |
| Paprika | 1/4 tsp |
| Thyme, dried | 1/4 tsp |
| Lemon, sliced | 1 |
Instructions:
- Marinate the chicken: In a large zip-top bag, combine the olive oil, lemon juice, minced garlic, oregano, salt, black pepper, paprika, and dried thyme. Add the boneless, skinless chicken thighs to the bag. Seal the bag, squeezing out excess air, and then massage the marinade into the chicken until it’s well coated. Refrigerate the chicken and let it marinate for at least 30 minutes, or up to 24 hours for maximum flavor.
- Preheat oven: Preheat your oven to 375°F (190°C).
- Arrange chicken and bake: Transfer the marinated chicken thighs to a baking dish, arranging them in a single layer. Pour any remaining marinade over the top and distribute the lemon slices around the chicken. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Rest and serve: Remove from the oven and let the chicken rest for a few minutes before serving.
Enjoy this flavorful and easy-to-make Dump and Bake Greek Lemon Chicken!
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