This recipe is also from Mama Dip’s Kitchen but she called it “Spicy.” That made my kids nervous when saw the name but I cut the pepper down a bit and they loved it. I also had no garlic salt so used garlic powder and a bit of extra salt. I also cut the recipe in half, roughly, from her original and just froze the 6 extra thighs for another night.
I’ve made these several times since my first posting. They are always a hit. Most recently I served them with steamed sauteed potatoes and creamed spinach.
Lemon-Garlic Chicken Thighs
- 6 bone-in chicken thighs
- 1/8 cup vegetable oil
- 1/4 cup lemon juice
- 1/2 tsp oregano
- 1/4 – 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 cup soy sauce
- Soak the chicken pieces in salted water for 20 minutes (or just rinse if you’re in a hurry), then pat the pieces dry and lay them in a baking dish. They should be a bit crowded, touching each other.
- Mix up the rest of the ingredients and pour over the chicken, then let stand for 20 minutes. Bake at 400 degrees for 45 minutes.
- Turn off the oven, cover the pan, and let the chicken sit for 15 minutes before serving.
Most of the chicken recipes in this book call out for soaking the chicken pieces in salted water for 20 minutes, then patting dry. I have always just rinsed off the chicken but I did do the soaking this time. Not sure if that contributed to the wonderful flavor or not.