Bone-in, skin-on chicken thighs marinated in lemon juice, garlic, olive oil and dried oregano, then roasted until the skin is golden and the meat is cooked through.
1piece
4tbsp
3piece
1tbsp
1tsp
0.5tsp
1,200g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 1piece | — | — | |
| 2 | | 4tbsp | — | — | |
| 3 | | 3piece | — | — | |
| 4 | | 1tbsp | — | — | |
| 5 | | 1tsp | — | — | |
| 6 | | 0.5tsp | — | — | |
| 7 | | 1,200g | — | — |
Squeeze the lemon into the mixing bowl.
Lemon · 1 piece
Add the olive oil to the mixing bowl.
Extra-virgin olive oil · 4 tbspPeel the garlic cloves.
Garlic clove · 3 piece
Add the minced garlic to the mixing bowl.
Add the dried oregano to the mixing bowl.
Dried oregano · 1 tbspAdd the salt to the mixing bowl.
Salt · 1 tspAdd the black pepper to the mixing bowl.
Black pepper · 0.5 tspWhisk the marinade together.
Add the 8 bone-in, skin-on chicken thighs, about 1.2 kg, to the marinade.
Chicken thigh · 1,200 gTurn the thighs in the marinade until every piece is coated.
Cover the mixing bowl with cling film.
Put the mixing bowl in the refrigerator.
Leave the thighs to marinate for at least 2 hours, or overnight.
Take the mixing bowl out of the refrigerator.
Preheat the oven
Lift the thighs into the roasting tin, skin side up, leaving the excess marinade behind.
Put the roasting tin in the oven.
Roast until the skin is golden and the thickest thigh reads 74 °C on a thermometer.
Take the roasting tin out of the oven.
Rest the thighs for 5 minutes.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 1 piece | | Squeeze the lemon into the mixing bowl.⏱ 30sResultLemon juice |
| 2 | 4 tbsp | | Add the olive oil to the mixing bowl.⏱ 10sResultLemon juice and extra-virgin olive oil |
| 3 | 3 piece | | Peel the garlic cloves.⏱ 30sResultPeeled garlic cloves |
| 4 | Peeled garlic clovesstep 3 | | Mince the peeled garlic finely.⏱ 45sResultMinced peeled garlic |
| 5 | Minced peeled garlicstep 4 | | Add the minced garlic to the mixing bowl.⏱ 10sResultMinced peeled garlic and lemon juice and extra-virgin olive oil |
| 6 | 1 tbsp | | Add the dried oregano to the mixing bowl.⏱ 5sResultMinced peeled garlic and lemon juice mixture |
| 7 | 1 tsp | | Add the salt to the mixing bowl.⏱ 5sResultMinced peeled garlic and lemon juice mixture |
| 8 | 0.5 tsp | | Add the black pepper to the mixing bowl.⏱ 5sResultMinced peeled garlic and lemon juice mixture |
| 9 | — | | Whisk the marinade together.⏱ 30sResultLemon and oregano marinade |
| 10 | 1,200 g | | Add the 8 bone-in, skin-on chicken thighs, about 1.2 kg, to the marinade.⏱ 20sResultLemon and oregano marinade and chicken thighs |
| 11 | — | | Turn the thighs in the marinade until every piece is coated.⏱ 40sResultMarinade-coated chicken thighs |
| 12 | — | | Cover the mixing bowl with cling film.⏱ 15s |
| 13 | — | | Put the mixing bowl in the refrigerator.⏱ 15sResultMarinade-coated chicken thighs |
| 14 | — | | Leave the thighs to marinate for at least 2 hours, or overnight.⏱ 2 hrResultMarinated chicken thighs |
| 15 | — | | Take the mixing bowl out of the refrigerator.⏱ 15sResultMarinated chicken thighsused in step 17 |
| 16 | — | | Preheat the oven⏱ 10 min |
| 17 | Marinated chicken thighsstep 15 | | Lift the thighs into the roasting tin, skin side up, leaving the excess marinade behind.⏱ 40sResultMarinated chicken thighs |
| 18 | — | | Put the roasting tin in the oven.⏱ 15sResultMarinated chicken thighs |
| 19 | — | | Roast until the skin is golden and the thickest thigh reads 74 °C on a thermometer.⏱ 40 minResultRoasted marinated chicken thighs |
| 20 | — | | Take the roasting tin out of the oven.⏱ 15sResultRoasted marinated chicken thighs |
| 21 | — | | Rest the thighs for 5 minutes.⏱ 5 minResultRested roasted chicken thighs |
| Total Time | 2 hr 54 min | ||
| Nutrient | per serving |
|---|---|
| 501kcal | |
| 60g | |
| 26g | |
| 5g | |
| 5g | |
| 0.6g | |
| 2g | |
| 868mg |
Bone-in, skin-on chicken thighs marinated in lemon juice, garlic, olive oil and dried oregano, then roasted until the skin is golden and the meat is cooked through.
What you’ll doYou will whisk together a lemon, olive oil, minced garlic, oregano, salt, and pepper into a marinade, then coat the thighs thoroughly and refrigerate them for at least two hours. After marinating, the thighs go into a roasting tin skin side up, leaving the excess marinade behind so the skin can crisp rather than steam. The main risk is pulling them too early; wait for genuinely golden skin and clear-running juices, then rest the meat for five minutes before spooning the tin juices over to serve.
