We love this chicken! Whiffs of a Mediterranean summer, fragrant with the scents of lemon and fresh oregano. I have used chicken wings too and made small kebabs with chicken breast to use as an appetizer. It is particularly good on the barbecue but then what isn’t? Oh and did I mention 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 and pepper in a bowl. Pour over chicken parts and 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.
