#lemonoregano

This roasted chicken dish has tender chicken thighs, salty baby artichokes, and briny olives. It's a tasty and filling meal. When you add garlic, lemon, and oregano to the dish, it smells and tastes like something from the Mediterranean.

Ingredients: 4 chicken thighs, bone-in, skin-on. 8 baby artichokes, trimmed and halved. 1 cup pitted green olives. 4 cloves garlic, minced. 2 tablespoons olive oil. 1 lemon, thinly sliced. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: Preheat the oven to 400F 200C. In a large bowl, toss the chicken thighs, baby artichokes, olives, minced garlic, olive oil, lemon slices, dried oregano, salt, and pepper until evenly coated. Arrange the chicken thighs, artichokes, olives, and lemon slices in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 30-35 minutes, or until the chicken is cooked through and the vegetables are tender and caramelized. Serve hot, garnished with fresh herbs if desired.

Prep Time: 15 minutes

Cook Time: 35 minutes

Ingredients

6 chicken thighs - diced into 1 inch cubes

1/4 c Extra Virgin Olive Oil

Zest of 2 lemons

2 tbsp lemon juice (or 1 lemon)

1 Tbsp. dried Oregano

2 cloves minced garlic

1 tbsp smoked paprika

salt/pepper

Grapeseed Oil or Extra Virgin Olive Oil

Instructions:

Marinate the chicken in the Olive Oil, lemon zest, lemon juice, oregano, garlic, paprika, salt and pepper. I like to just throw everything all at once in a big ziplock bag. Mix thoroughly and marinate overnight or for a couple of hours at the least.

I found that Grapeseed Oil is the best option for cooking meat. It doesn’t seem to burn or get as hot as EVOO. If you can, use this. Pour 1-2 tbsp of your preferred cooking oil/fat in a large wok or pan. Put to Medium-High heat.

Carefully put the chicken thighs and approximately 1/4 - 1/2 cup of the marinade in the pan. Cook on medium-high for 5 minutes, then flip. Cook another 5 minutes. I’ve found that chicken thighs are very fickle and might need more time. I love chicken thighs because it’s pretty hard to overcook them, so to be safe I usually cook for an overall 15 minutes.

If you need to add more marinade during the cooking process, do so, but make sure it cooks all the way through. Remember, it was just touching raw chicken!

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