Thursday, March 12, 2015

Simple Lemon-Oregano Chicken Thighs

Epicurious ran a similar-but-too-involved recipe, just today. Funny thing is, I'd already taken a package of skinless/boneless chicken thighs out of the freezer, when I noticed the link on my start page. Hey, stranger things have happened. Thing is, their's called for skin-on/bone-in chicken and multiple steps and ingredients to get to the same end. Less is more, so I simplified. Here's what to do:

With a scant couple tablespoons EVOO, coat chicken and place in pan. You do not need extra oil or liquid; you'll soon see why.

Sprinkle with garlic powder and paprika; place thinly sliced lemon on each piece, tossing any extra into the pan; top with a healthy hit of oregano flakes.
Bake in preheated 350-degree oven for about 50 minutes to an hour. Remove to serving platter, lemon intact for presentation but not to eat. Note all the fat and liquid in your pan… case rested.
It doesn't get any easier than this. We enjoyed ours with cranberry sauce, a spring-mix salad and dinner rolls.

Buon Appetito!