Hands down, the best dump and bake recipe ever!
This easy-to-prepare Greek Lemon Chicken is a delicious and flavorful dish that’s perfect for a weeknight meal. The tangy lemon and savory herbs create a delightful combination that will leave you wanting more.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Boneless, skinless chicken thighs | 1.5 lbs |
| Olive oil | 1/3 cup |
| Fresh lemon juice | 1/4 cup |
| Minced garlic | 3 cloves |
| Dried oregano | 1 tbsp |
| Salt | 1 tsp |
| Black pepper | 1/2 tsp |
| Paprika | 1/4 tsp |
| Dried thyme | 1/4 tsp |
| Lemon, sliced | 1 |
Instructions:
- 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 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 your oven to 375°F (190°C).
- 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).
- Remove from the oven and let the chicken rest for a few minutes before serving.
Enjoy this delicious and hassle-free Greek Lemon Chicken!
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