Ingredients
Scale
- 3 large cloves garlic, minced
- 2 lemons, zested
- 1/4 cup lemon juice (from zested lemons)
- 1/2 teaspoon black pepper
- 1 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons honey
- 1/4 cup olive oil
- 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
- 2 tablespoons parsley, chopped
- 2 pounds chicken thighs or other chicken pieces (breasts, legs, wings, etc.)
Instructions
- In a small bowl, combine garlic, lemon zest, lemon juice, black pepper, kosher salt, crushed red pepper flakes, honey, olive oil, oregano, and parsley. Whisk to combine.
- Place chicken pieces in a zip-top bag and pour marinade over them. Press out air, seal, and massage to coat chicken evenly.
- Let chicken marinate for 1-2 hours.
- Preheat oven to 425°F.
- Place a wire rack over a rimmed sheet pan.
- Arrange chicken pieces on the rack (not touching) and bake for 35-40 minutes, flipping halfway.
- For crispy skin, bake skin-side down first, then flip skin-side up halfway.
- Sprinkle with parsley and lemon juice before serving.
- Serve hot or chilled.
Notes
- Marinate for 1-2 hours for best flavor.
- Overnight marination is possible for deeper flavor.
- Fresh lemon juice is preferred for better taste.
- 425°F is the ideal oven temperature.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Lactose
Nutrition
- Serving Size: 1 thigh
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 120mg