Lemony Chicken Thighs

Servings: 4
Preparation Time: 10 minutes
Cooking Time: 16 minutes
2 tablespoons olive oil, divided
1 tablespoon fresh lemon juice
1 tablespoon lemon zest, grated
2 teaspoons dried oregano
1 teaspoon dried thyme
Salt and ground black pepper, to taste
1½ pounds bone-in chicken thighs
6 cups fresh baby spinach

  1. Preheat your oven to 420 degree F.
  2. Add 1 tablespoon of the oil, lemon juice, lemon zest, dried herbs, salt, and
    black pepper in a large mixing bowl and mix well.
  3. Add the chicken thighs and coat with the mixture generously.
  4. Refrigerate to marinate for at least 20 minutes.
  5. In an oven-proof wok, heat the remaining oil over medium-high heat and
    sear the chicken thighs for about 2–3 minutes per side.
  6. Immediately transfer the wok into the oven and Bake for approximately 10
  7. Serve hot alongside the spinach.

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