Monday, January 14, 2013

Greek Chicken Thighs

I'm not going to lie, I mostly made these Chicken Thighs because I wanted to use my new baking dish.
My office does Secret Santa every year and it's no secret that I'm big into cooking. I was really delighted to get this dish, not just because it is super pretty, but because it's the perfect size for the portion sizes I tend to make. I have a lot of bakeware and trying to find room for this dish made me realize that I seriously need to go through my cabinets and organize what I have and possibly re-home some duplicate pans.

In case you are curious, I gave my Secret Santa Beer, Chocolate and Coffee. It seemed like a good choice. 

I stumbled across this recipe in the 2012 wrap up from the blog Everybody Loves Sandwiches. I changed it just a smidge, but the recipe is pretty straightforward. These chicken thighs get marinated for a couple of hours, then baked in a good hot oven until cooked. Although they get cooked uncovered, the chicken thighs stay nice and moist. I took the skin off mine, but the original recipes says you can leave them on if you wish. This dish is really light and tangy. The flavor of the chicken shines through nicely.

Greek Chicken Thighs

Multiply this recipe as many times as you like to fit your preferred portion size!

2 Boneless Chicken Thighs
4 Tablespoons Lemon Juice
2 Cloves Garlic, smashed
1/2 Teaspoon Oregano
1/4 Teaspoon of Salt
Black Pepper

In a small bowl, mix together the lemon juice, salt, oregano, garlic and a few good grinds of black pepper. Put your chicken thighs in a ziploc bag and pour over the marinade. Let sit for at least a couple of hours, flipping the bag over a couple of times if you can. You can also let it sit in the fridge during the day to cook at night if you like.

When the chicken is marinaded, preheat the oven to 425F. Pour the chicken and the marinade into a shallow non-stick baking dish. Bake for 45 minutes.

Eat with some lightly buttered boiled potatoes off your favorite plate on a Sunday afternoon.

Serves two for lunch or one for dinner.

No comments:

Post a Comment