Mediterranean Lemon–Oregano Chicken (Baked to Juicy Perfection)
Ingredients (Serves 4)
4 chicken thighs or breasts (bone-in or boneless, skin on or off)
3 tablespoons olive oil
Zest of 1 lemon
Juice of 1½ lemons
3–4 garlic cloves, minced
1½ teaspoons dried oregano (or 1 tablespoon fresh, chopped)
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon paprika (optional, for warmth and color)
ÂĽ teaspoon red pepper flakes (optional, for gentle heat)
ÂĽ cup chicken broth or white wine (for extra juiciness)
Fresh parsley, chopped (for garnish)
Lemon slices, for baking
Instructions
1. Make the Marinade
In a bowl, whisk together:
Olive oil
Lemon zest
Lemon juice
Garlic
Oregano
Salt & pepper
Paprika and red pepper flakes (if using)
2. Marinate the Chicken
Pat chicken dry with paper towels.
Place in a bowl or zip-top bag and pour marinade over it.
Marinate at least 30 minutes (or up to 4 hours in the fridge for deeper flavor).
3. Preheat & Prepare
Preheat oven to 400°F (200°C).
Lightly oil a baking dish.
Arrange chicken in a single layer.
Pour remaining marinade over the top.
Add broth or wine around (not over) the chicken.
Tuck a few lemon slices around and under the pieces.
4. Bake
Bone-in thighs: 35–45 minutes
Boneless thighs/breasts: 25–30 minutes
Bake until internal temperature reaches 165°F (74°C) and juices run clear.
 For crispy skin: Broil for the last 2–3 minutes.5. Rest & Serve
Let chicken rest for 5–10 minutes before serving.
Garnish with chopped parsley and an extra squeeze of fresh lemon.