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)
¼ teaspoon red pepper flakes (optional, for gentle heat)
¼ 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.