Foodie Friday: Lemon Garlic Chicken

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I haven’t written a Foodie Friday post in ages! I’m going to do my best to resurrect this feature because, you know, I love food. I tried to start a blog just for my recipes and I just don’t have the time to keep up two blogs. What was I thinking anyway?

This recipe is so simple and delicious. I love recipes that are almost impossible to mess up and this is one of those. You just throw some stuff in a baking dish and voila! Dinner is served. Lots of flavor with just a little effort. 

I like to use chicken thighs because I’m a dark meat girl but you could certainly use breasts if you prefer. 

Place 4-6 chicken thighs in a baking dish. Pour lemon juice, soy sauce, and olive oil over the chicken. Easy so far, yes?

Sprinkle the chicken with oregano, salt, and pepper then add minced fresh garlic. You could even add a lemon cut into wedges or slices if you’d like. 

Combine all of the ingredients and bake in a 400 degree oven for about 30 minutes for boneless and 45 minutes for bone-in. 

So simple and delicious, you really can’t mess this up! It’s a great recipe to have in your arsenal for those nights when you really don’t feel like cooking. I don’t know about you but I almost always have chicken in the fridge but don’t always know what to do with it. 

Serve with rice, noodles, potatoes or couscous and a veggie and you will have a happy, well-fed family with minimal effort. Perfect!

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Lemon Garlic Chicken

Yield: 4

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Simple and delicious chicken recipe that's almost impossible to mess up!

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Ingredients

• 6 chicken thighs, skinned
• 1/4 cup extra virgin olive oil
• 1/2 cup lemon juice
• 1 heaping tsp oregano
• 1/2 tsp pepper
• 1-2 cloves of garlic
• 1 lemon, sliced or cut into wedges
• 1 tsp kosher salt
• 1/2 cup soy sauce

Instructions

1. Preheat oven to 400 degrees
2. Place chicken in a baking dish and cover with spices, garlic, soy sauce, olive oil, lemon juice, and top with lemon wedges or slices.
3. Bake for about 30 minutes (boneless) or 45 minutes (bone-in)

Notes

Adapted from Big Oven