Greek Lemon Chicken

• 8 bone-in, skin-on chicken thighs
• ¼ cup olive oil
• 3 tbsp lemon juice (about 1 lemon)
• 1 tbsp lemon zest
• 5 cloves garlic (minced)
• 2 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1 tsp salt
• ½ tsp black pepper
• fresh parsley fresh parsley (for serving)
• lemon wedges lemon wedges (for serving)

How to Make It

1. 1

   Whisk olive oil, lemon juice, lemon zest, garlic, oregano, thyme, paprika, salt, and pepper. Coat chicken thighs all over with the marinade. Marinate at least 30 minutes at room temperature or up to 24 hours refrigerated.

2. 2

   Preheat oven to 425°F.

3. 3

   Arrange chicken skin-side up in a large baking dish or cast-iron skillet. Pour any remaining marinade over the top.

4. 4

   Roast 35–40 minutes until skin is deeply golden and crispy and internal temperature reaches 165°F.

5. 5

   Rest 5 minutes. Serve with parsley, lemon wedges, and a simple green salad or roasted vegetables.