Oven Roasted Chicken Thighs


Oven Roasted Chicken Thighs

Servings 4


  • 8 bone-in skin-on chicken thighs
  • ¼ cup olive oil
  • 3 cloves garlic, minced
  • ½ fresh lemon, juiced and sliced
  • 1 tablespoon red wine vinegar
  • 1 tablespoon dried oregano
  • 1 teaspoon Dijon mustard
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper


  • Place chicken in a gallon-size bag or large bowl. In a separate bowl, whisk olive oil, garlic, lemon juice, red wine vinegar, oregano, mustard, and salt and pepper; drizzle over chicken. Marinate chicken for at least 20 minutes to 1 hour. Drain the chicken from the marinade, discarding the marinade.
  • Preheat oven to 425°F.
  • Arrange chicken and lemon slices in a sheet pan or casserole dish; transfer to the oven. Roast for 35-40 minutes or until the internal temperature of the chicken reaches 165°F and golden brown in color. Enjoy!