Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 1/4 cup olive oil
- 1/2 cup fresh lemon juice, divided
- 1 tablespoon dried oregano
- 4 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 cup crumbled feta cheese
- 1/2 cup chicken broth
Instructions
- Step 1: In a medium bowl, whisk together the olive oil, 1/4 cup of the lemon juice, minced garlic, oregano, and kosher salt. Place the chicken thighs in a large zip-top bag or shallow dish and pour the marinade over the chicken, ensuring all pieces are coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
- Step 2: Preheat your oven to 400°F (200°C). Arrange the marinated chicken in a single layer in a 9×13 inch baking dish, discarding any remaining marinade. Pour the chicken broth and the remaining 1/4 cup of lemon juice into the bottom of the baking dish.
- Step 3: Bake the chicken for 30 minutes. The internal temperature should be close to 165°F (74°C). If using skin-on chicken, the skin should be lightly browned and crispy.
- Step 4: Remove the dish from the oven. Sprinkle the crumbled feta cheese evenly over the top of the chicken pieces. Return the dish to the oven and continue baking for 5-10 minutes, or until the feta is soft and slightly golden, and the chicken reaches an internal temperature of 165°F (74°C).
- Step 5: Let the chicken rest in the baking dish for 5 minutes before serving. Drizzle the pan juices (lemon, broth, and melted feta mixture) over the chicken when plating.
Notes
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days, making sure to include a spoonful of the flavorful pan juices to keep the meat moist.
- For best results when reheating, place leftovers in a shallow oven dish covered loosely with foil, warming at 325°F (160°C) until heated through, then remove the foil for the last 5 minutes to help re-crisp the chicken skin.
- Serve this chicken over a bed of orzo pasta or alongside roasted asparagus, ensuring you spoon the delicious lemon-broth-feta pan sauce generously over the sides to utilize every drop of flavor.
- To guarantee beautifully browned and crispy skin, pat the chicken thighs completely dry with paper towels before pouring the marinade over them; drier skin yields a better sear in the oven.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American