Greek Lemon Chicken Thighs with Dijon Mustard

Serves 8 in about 2 hours. The pot starts with extra virgin olive, then oregano.

Ingredients

• 8 bone-in chicken thighs (about 3 pounds)
• ¼ cup extra virgin olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 ½ teaspoons dried thyme leaves (not ground)
• 6 cloves garlic, pressed
• 2 tablespoons dried oregano
• 2 tablespoons dijon mustard
• 2 fresh lemons (zested and juiced)
• Extra lemon slices, optional
• ¼ cup fresh chopped parsley
• Fresh lemon slices
• Chopped fresh parsley

Method

1. Pat the chicken thighs dry using a paper towel and add to a gallon size zip-closure baggie. keep it nearby.
2. In a small bowl, whisk together the olive oil, salt, pepper, thyme, garlic, oregano, Dijon, lemon juice, and lemon zest.
3. Tip in the marinade into the baggie over the chicken.
4. Close the baggie and massage it with your hands to coat all of the chicken thighs with the marinade. Set in the refrigerator to marinate for at least 2 hours (if time allows, overnight is even better).
5. Spray a 13”x9” baking dish with cooking spray.
6. Take the chicken out of the fridge and transfer it to the prepared baking dish. Drizzle any marinade left in the baggie over the chicken.
7. Warm oven to 350°F.
8. If using, place some fresh lemon slices on and around the chicken thighs.
9. Scatter the chopped fresh parsley over the chicken.
10. Cook for 40-50 minutes, or until the internal temperature of the thickest part of the chicken reads 175°F.

More chicken ideas are in the chicken collection.