Greek Roasted Chicken Thighs _lowres

Advocate staff photo by CORINNE COOK -- Greek Roasted Chicken Thighs


Greek Roasted Chicken Thighs

Serves 4, average serving is 2 per person. This recipe is from Katie Workman, thighs. “I would use this marinade on anything from slabs of zucchini to shrimp to kebabs of any sort,” she says. “I would grill most of those things, but in this case, the chicken is roasted, and the crackling skin and the moist dark meat were pretty much dinner bliss.”

¼ cup olive oil

1 teaspoon minced garlic

1 tablespoon fresh lemon juice

1 tablespoon red wine vinegar

2 teaspoons dried oregano

2 teaspoons kosher or coarse salt

½ teaspoon freshly ground black pepper

3 pounds bone-in, skin on chicken thighs

1. Preheat oven to 425 F. In large bowl, container or sturdy zipper top bag, combine the olive oil, garlic, lemon juice, vinegar, oregano, salt and pepper. Stir to combine thoroughly, and the chicken, turn to coat well then cover or seal and refrigerate for 12 to 24 hours (or even up to 2 days).

2. Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray. Remove the chicken from the marinade and place on the baking sheet skin side up.

3. Roast for about 50 minutes until cooked though.