|
INGREDIENTS
8 bone-in chicken thighs
⅓ cup extra-virgin olive oil
¼ cup lemon juice
4 garlic gloves, minced
1 tablespoon dried oregano
2 teaspoons dried thyme
2 teaspoons Dijon mustard
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
DIRECTIONS
Make the marinade: In a small bowl, stir together the oil, lemon juice, garlic, oregano, thyme, mustard, salt, and pepper.
Marinate the chicken: Add the chicken thighs to a large bowl and pour the marinade on top. Marinate for 1 to 2 hours (and up to 8 hours) in the fridge.
Transfer to baking dish: Preheat the oven to 350°F (180°C). Place the chicken in a baking dish and pour the remaining marinade on top.
Bake the chicken: Bake for 40 to 45 minutes, until the chicken is fully cooked and registers 175°F (80°C) on an instant-read thermometer.
Optionally, you can baste the chicken a few times while it cooks. And for extra crispy skin, turn on the top oven broiler in the last 2 to 3 minutes.
| 
