I love this chicken! Whiffs of a Mediterranean summer, with lemon and fresh oregano. I have used chicken wings & made small kebabs to use as an appetizer. It is particularly good on the barbecue (OK, what isn’t?). Oh, did I say easy? Increase recipe as required. Enjoy!
The Marinade Makes Enough For 4 Chicken Breast Halves or 8 Bone-in Chicken Thighs.
2 Tbsp. fresh lemon juice
3 Tbsp. EVO
2 garlic cloves, minced
1 Tbsp. fresh oregano, finely chopped or 1 tsp. dried oregano
1/4 tsp. freshly ground black pepper
Whisk lemon juice, oil, garlic, oregano & pepper in a bowl. Pour over chicken parts & turn to coat evenly. Cover and put in fridge overnight. (you can marinade chicken up to 24 hours).
Remove from marinade, sprinkle with a little sea salt and cook on a rack in a preheated 425 F oven for 30 minutes for whole breasts; 35-40 minutes for thighs, until juices run clear. Better yet, cook on the barbecue. Preheat the barbecue, use a drip pan to catch any juices and prevent flare-ups (always a good idea when barbecuing). Cook approximately the same time as above.