Ingredients:

  • 680 g Chicken (Boneless Breasts or Bone-In Thighs)
  • 60 ml Extra Virgin Olive Oil
  • 45 ml Freshly Squeezed Lemon Juice
  • 5 ml Lemon Zest
  • 4 cloves Fresh Garlic (Minced)
  • 5 ml Dried Oregano
  • 3 g Fresh Thyme (Leaves only)
  • 5 ml Kosher Salt
  • 5 ml Freshly Ground Black Pepper
  • 1 large Lemon (Sliced)
  • 120 ml Low Sodium Chicken Stock (Optional)
  • 15 ml Fresh Parsley (Chopped, for garnish)

Instructions:

  1. Prepare the Marinade: In a large bowl, whisk together the olive oil, fresh lemon juice and zest, minced garlic, oregano, thyme, salt, and pepper until well combined.
  2. Marinate the Chicken: Pat the chicken pieces completely dry. Add the chicken to the marinade mixture, ensuring all sides are coated. Marinate for a minimum of 30 minutes at room temperature, or up to 4 hours refrigerated for maximum flavor absorption.
  3. Preheat and Arrange: Preheat the oven to 200°C (400°F). Lightly grease the baking dish. Remove the chicken from the marinade (discarding the excess liquid) and arrange the pieces evenly in the dish.
  4. Add Liquid and Lemon: Pour the chicken stock (if using) around the chicken, avoiding the tops of the meat. Place thin slices of the fresh lemon directly onto or alongside the chicken pieces.
  5. Bake Until Golden: Bake for 35–40 minutes. The chicken is safe and ready when an instant-read thermometer inserted into the thickest part reads an internal temperature of 74°C (165°F).
  6. Rest and Finish: Remove the dish from the oven. Tent loosely with foil and allow the chicken to rest for 5–10 minutes. Drizzle the pan juices over the chicken before serving and garnish with fresh chopped parsley.