Greek Chicken

• servings: 4 servings
• active time: 15 minutes
• total time: 36 minutes

Ingredients

2 large lemons

1 small shallot

4 cloves garlic

1/4 cup olive oil

2 teaspoons dried oregano

1 1/2 teaspoons kosher salt

1 teaspoon paprika

1/2 teaspoon freshly ground black pepper

2 pounds boneless, skinless chicken thighs (about 8)

6 sprigs fresh parsley

Directions

Step 1

Prepare the following, adding each to the same medium bowl as you complete it: Finely grate the zest of 2 large lemons (2 tablespoons), then juice the lemons (about 1/3 cup). Mince 1 small shallot (about 3 tablespoons) and 4 garlic cloves (about 4 teaspoons).

Step 2

Add 1/4 cup olive oil, 2 teaspoons dried oregano, 1 1/2 teaspoons kosher salt, 1 teaspoon paprika, 1/2 teaspoon black pepper. Whisk to combine.

Step 3

Pat 2 pounds boneless, skinless chicken thighs dry with paper towels. Add to the marinade and turn to coat. Cover and refrigerate for at least 1 or up to 2 hours. Meanwhile, pick the leaves from 6 fresh parsley sprigs and finely chop (about 2 tablespoons); refrigerate until ready to use.

Step 4

Heat a 12-inch skillet or frying pan over medium-high heat until hot. Add half of the chicken in a single layer, shaking off any excess marinade back into the bowl. Cook until browned, cooked through, and at least 165ºF on an instant-read thermometer, 5 to 6 minutes per side. Transfer to a serving plate.

Step 5

Spoon off any remaining garlic in the pan. Repeat cooking the remaining chicken. Garnish with the parsley.

Nutrition

• Serving Size: Serves 4
• Calories: 424 cal
• Total Fat: 23.1 g
• Saturated Fat: 4.4 g
• Unsaturated Fat: 0.0 g
• Cholesterol: 0 mg
• Sodium: 717.8 mg
• Total Carbohydrate: 8.5 g
• Dietary Fiber: 2.4 g
• Total Sugars: 2.2 g
• Protein: 45.9 g