DTDinner Table

Lemon-Oregano Chicken Thighs

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servings
  • 3 lb boneless skinless chicken thighs (≈1.4 kg) - about 12 thighs
  • ¼ cup olive oil (≈60 mL)
  • 1 lemon - juiced
  • 2 tbsp dried oregano (≈6 g)
  • 5 cloves garlic (≈15 g) - minced
  • 2 tbsp plain Greek yogurt (≈30 g)
  • 1 tbsp sea salt (≈18 g)

Instructions

  1. Combine the olive oil, lemon juice, oregano, garlic, Greek yogurt, and salt.
  2. Coat the chicken thoroughly in the marinade. Let it sit while you prep everything else; refrigerate if holding for more than 30 minutes.
  3. Arrange the chicken in a single layer on a sheet pan.
  4. Bake at 400°F for about 40 minutes, rotating the pan halfway through.
  5. Cook until the thickest pieces reach at least 165°F.

Notes