Where I live, the heat has not yet let up, and the sweltering heat has been clinging to our weather forecasts like a stubborn stain on your favorite cast iron pan.
It'll take a miracle for the heatwave to die down, so in the meantime, make do with this recipe for Greek Lemon Chicken. It's the perfect bridge from summer to fall, and any leftovers are delicious reheated. It pairs perfectly with a cold cucumber salad (or squash, if fall is starting to feel like it around here).
Prepare your favorite family casserole dish and share a healthy meal. Note: For best results, marinate chicken overnight.
I've also recently become obsessed with finishing salts, and lately I've been enjoying the various varieties from Jacobsen Salt Company, which are made from salt sourced from Netarts Bay in Oregon. Black Garlic Salt It's a great topping for this dish. It's also a great housewarming or Christmas gift. Is it too early to think about that? Not if you're a housewife!
material
- 8 bone-in chicken thighs
- ¼ cup extra virgin olive oil
- ¼ cup butter
- ¼ cup lemon juice
- 5 cloves of garlic (minced)
- 1 tablespoon dried oregano
- 2 teaspoons dried thyme
- 2 teaspoons rosemary
- 2 teaspoons Dijon mustard
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- Make the marinade: In a small bowl, combine the oil, lemon juice, garlic, oregano, thyme, mustard, salt and pepper.
- Marinate the chicken: Place the chicken thighs in a large bowl and pour the marinade over them. Marinate in the refrigerator for 1-2 hours (up to 8 hours).
- Transfer to a baking dish: Preheat oven to 350° F. Place chicken in a baking dish and pour remaining marinade on top.
- Bake the chicken: Bake for 40 to 45 minutes, until the chicken is cooked through and an instant-read thermometer registers 175°F. Optionally, you can brush the chicken with sauce a few times while cooking. If you want extra crispy skin, turn on the broiler on top of the oven for the last 2 to 3 minutes. If you're serving this dish at a dinner party, garnish with lemon slices and fresh rosemary or thyme.
