Baked Greek Lemon Chicken

Instructions:

1. Preheat the Oven: Set your oven to 400°F (200°C).
2. Mix the Marinade: In a small bowl, combine olive oil, lemon juice, zest, minced garlic, oregano, thyme (if using), salt, and pepper.
3. Marinate the Chicken: Place chicken thighs or legs in a baking dish. Pour the marinade over the chicken and toss to coat. If time permits, let it sit for 10–15 minutes.
4. Roast: Arrange the chicken skin-side up. Add red onions or potatoes to the dish if desired. Roast in the preheated oven for 35–40 minutes or until the skin is golden and the chicken is cooked through (internal temp should reach 165°F / 74°C).
5. Broil (Optional): For crispier skin, broil on high for the last 3–5 minutes.
6. Serve: Spoon pan juices over the chicken and garnish with chopped fresh parsley before serving.

Variations:

• Spicy Kick: Add a pinch of red pepper flakes to the marinade for a hint of heat.
• Herb Swap: Substitute fresh herbs like dill or basil for a different twist.
• Low-Carb Option: Serve with cauliflower rice or grilled vegetables instead of potatoes or pita.
• Whole Chicken: Use this marinade on a spatchcocked whole chicken and increase roasting time accordingly.

Tips:

• For best flavor, marinate the chicken for up to 2 hours in the fridge—though even 15 minutes helps.
• Don’t skip the lemon zest; it adds a fragrant depth that juice alone can’t provide.
• If using potatoes, slice them thin so they cook through and crisp up in the pan juices.
• Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.