Roasted Chicken Thighs With Oregano Garlic Marinade

🧂 Ingredients

• 6 chicken thighs

  skin on
• 2 cloves garlic

  finely grated or crushed
• 2 teaspoons dried oregano

  or finely chopped fresh leaves
• Juice of 1/2 lemon
• 2 tablespoons olive oil
• 1 teaspoon salt
• A generous pinch of pepper
• Oil for cooking

  macadamia, olive oil, coconut oil

Instructions

• 1 Combine garlic, oregano, lemon juice, olive oil, salt and pepper in a mixing
  bowl and add the chicken. Rub the marinade all over the chicken and allow to
  marinade for 1-2 hours; if you can leave it overnight in the fridge, the
  flavours will be more developed. If in a rush, set aside for 15-20 minutes.
• 2 Preheat the oven the 200 C / 400 F. If the chicken was in the fridge, remove and
  allow to come to room temperature for 20 miuntes before cooking.
• 3 Heat a tablespoon of oil in a large skillet or frying pan over medium-high heat.
  Rub off some of the chicken marinade from the skin side of the chicken (to
  prevent it from burning) and add the chicken pieces, skin side down to the hot
  skillet. Reserve the marinade in the bowl. Cook for 3-4 minutes each side, over
  medium high heat.
• 4 Now, it’s time to transfer the chicken to the oven. You can place the pieces
  onto an oven proof tray or dish or a cast iron pan (you can fry in it as well).
  Keep the pieces skin side up and brush the top with the leftover marinade. Place
  in the oven for about 10 minutes, at 200 C / 400 F.
• 5 Remove from the oven and allow to rest for a few minutes before serving.

Nutrition Info