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Chicken Thighs With Fresh Oregano and Lemon

Chicken Thighs With Fresh Oregano and Lemon

  • Prep Time: 5 mins
  • Cook Time: 45 mins
  • Total Time: 50 mins
  • Yield: 6-8 1x


This healthy and delicious meal is comforting on a cold day, and because it’s all made in one skillet, it’s a beautiful but stress-free dish to serve the whole family!


  • 3 organic lemons, divided
  • 1 teaspoon olive oil
  • 8 chicken thighs, bone-in and skin-on
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 red onion, sliced into thin slivers
  • 2 cloves garlic, coarsely chopped
  • 2 tablespoons chopped fresh oregano
  • 1 tablespoons chopped fresh parsley


  1. Thinly slice 2 lemons; set aside. Juice remaining lemon; set juice aside.
  2. Sprinkle salt and pepper over chicken thighs.
  3. Preheat oven to 425°.
  4. Heat olive oil in a large iron skillet or oven-safe skillet over medium-high heat. Add chicken thighs in two batches and cook on each side until thighs are browned, about 5 minutes each side. Remove chicken to a plate. If necessary, pour off excess pan juices, leaving about 1 tablespoon remaining. Return skillet to heat.
  5. Add lemon slices and slivered onions to skillet; cook for 3-4 minutes or until lemons and onions begin to brown. Add garlic, oregano, and parsley to pan; cook for 2 minutes.
  6. Return chicken thighs to pan, nestling onions and lemons on top and around thighs. Pour reserved lemon juice over mixture.
  7. Place skillet in oven and roast at 425° for 25-30 minutes or until chicken thighs are cooked through. (If lemon slices begin to become too brown before thighs are done, place a piece of aluminum foil gently on top of skillet.)
  8. Sprinkle with additional fresh oregano and parsley to garnish, if desired.


I recommend using organic lemons because the rind will be eaten in this dish. However, if you can’t find organic or prefer not to purchase them, conventionally-grown lemons are fine!