DTDinner Table

Lemon-Oregano Chicken Thighs (Co-op Batch)

personal recipe · Prep 30 minutes (plus marinating) · Cook 40 minutes

Per serving: 225 cal · 29 g protein · 2 g carbs · 11 g fat

servings
  • 40 lb boneless skinless chicken thighs (≈18.1 kg)
  • 3½ cups olive oil (≈840 mL)
  • 14 lemons - juiced
  • 1¾ cups dried oregano (≈84 g)
  • 65-70 cloves garlic (≈195 g) - minced
  • 1¾ cups plain Greek yogurt (≈430 g)
  • 14 tbsp sea salt (≈252 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 the rest of prep begins; refrigerate if holding for an extended period.
  3. Arrange the chicken in a single layer on sheet pans.
  4. Bake at 400°F for about 40 minutes, rotating the pans as needed.
  5. Cook until the thickest pieces reach at least 165°F. Hold hot for service.

Notes