Baked Greek Lemon Chicken

Serves 4–6

INGREDIENTS:

For the Chicken:

6 bone-in, skin-on chicken thighs (or drumsticks, or a mix)

1/4 cup olive oil

Juice of 2 large lemons (about 1/4 cup)

Zest of 1 lemon

4 cloves garlic , minced

1 tbsp dried oregano (or 2 tbsp fresh oregano)

1 tsp salt

1/2 tsp black pepper

1/4 tsp red pepper flakes (optional, for a hint of heat)

Optional Add-Ins:

1 lb baby potatoes , halved

1 red onion , sliced into wedges

Lemon slices , for garnish

DIRECTIONS:

Step 1: Marinate the Chicken

In a large bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, black pepper, and red pepper flakes (if using).

Pat the chicken dry with paper towels, then add it to the marinade. Toss to coat evenly, ensuring each piece is well-covered. Cover and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).

Step 2: Preheat the Oven

Preheat your oven to 375°F (190°C) . Lightly grease a large baking dish or sheet pan.

Step 3: Prepare the Pan

Arrange the marinated chicken pieces in the baking dish, skin-side up. If using baby potatoes and red onion, scatter them around the chicken for a one-pan meal. Pour any remaining marinade over the chicken and vegetables …