I always chose the breast over the thigh. Fortunately my husband enjoyed the dark meat so it balanced out quite nicely.
Well, a few years ago I discovered how moist and lovely dark meat can be and started using chicken thighs in my cooking. Not only are they nice and moist but they are also a lot less expensive!
This recipe calls for chicken thighs but for you non dark meat eaters it would also work just fine with a chicken breast.
I usually use boneless, skinless chicken thighs when I cook but this recipe works best with thighs with the skin on them which I could only find with the bone in so that’s what I used. I have also made this recipe with the boneless, skinless chicken thighs but prefer the thighs with the skin on.
I know I’m getting some extra fat with the skin on but the skin forms such a nice lovely, crispy coating that is just so delicious it’s worth the extra calories!
This recipe comes together very quickly and the cooking time is only thirty minutes so you can get dinner on the table quickly!
Served with rice or potato it makes for a nice, easy weekday meal.
The main seasoning in this recipe is oregano but I think it you could substitute that out for another favorite seasoning such as rosemary, thyme or whatever your favorite is.
6 chicken thighs, with the skin and bones
2 tsp dried oregano
1/2 tsp minced onion
1/2 tsp garlic powder
salt and pepper to taste
1/4 C olive oil
1/2 lemon, juiced
zest of one lemon
Rinse your chicken and then pat dry. Mix together seasonings. Rub the seasonings over the chicken pieces and place top side down in a 9 x 13 baking dish.
Mix together your oil, lemon juice and zest. Drizzle half the mixture over the chicken. Bake in 350 degree oven for 30 minutes. Half way through turn the chicken pieces over and drizzle with the remaining lemon juice mixture. After meat is cooked place the pan under your broiler for 5 minutes to crisp up the skin if needed. Watch carefully!
adapted from a recipe at allrecipes.com