Greek Lemon Chicken

• servings: 4 (or 2 large servings)
• active time: 20 minutes
• total time: 2 hours

Ingredients

2-3 pounds of bone in chicken thighs with skin

⅓ cup olive oil

⅔ cup of chicken broth divided in half

5 cloves of garlic minced

1 tablespoon oregano

1 tablespoon rosemary

1/3 cup of lemon juice (about 1.5 lemons)

Zest of one lemon

Salt

Black Pepper

Fresh parsley to garnish

Directions

- Season the chicken thighs with salt and black pepper on each side before placing into a large covered bowl. Let rest about 1 hour.

- Once the chicken thighs have rested, preheat the oven to 475 degrees.

- Add the lemon zest, lemon juice, olive oil, garlic, oregano, rosemary, and ⅓ cup of the chicken broth to the bowl of chicken. Mix everything together thoroughly, working the ingredients into the chicken. Each piece of chicken should be thoroughly coated in the marinade. Bonus points if you rub it under the chicken skin.

- Place the chicken skin side up in a deep oven-safe pan (see notes). Make sure there is some space in between each piece to help with browning before pouring in the rest of the marinade along with it. Place the pan into the oven for 20 minutes.

- After 20 minutes, remove from the oven. Carefully rub each piece into the marinade and drippings, recoating the chicken in the marinade.

- Place the chicken skin side up again before returning to the oven for another 20-25 minutes. Baste the chicken thighs occasionally in the liquid to help enrich the flavor and keep the chicken moist.

- Remove from the oven and place the chicken in a bowl/container and cover to keep warm.

- Place the roasting pan or skillet on the stove at medium heat before adding the remaining ⅓ cup of chicken broth. Bring the mixture to a simmer for 5 minutes, scraping up any of the browned bits on the bottom. This is your pan sauce!

- Transfer the pan sauce to a bowl. Finely chop parsley to garnish the chicken and serve!

Notes

A deep, stainless steel pan safe would be best, but make sure it is oven safe for 500 degrees or more! A cast iron skillet or a sturdy roasting pan would work as well.