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Simple Roasted Chicken

Pantry staples all the way…

Chicken is a really versatile meat; from wings to breast to thighs, it’s pretty much impossible to go wrong when serving up this poultry staple. While breast is often the go-to, we love to change up the usual chicken serving by using thigh meat; it’€™s often less expensive and the darker meat naturally supplies great flavor. A simple marinade is a easy way to make boring chicken a little more exciting. We like to whip up a lemony, slightly spicy marinade that is great for summer grilling and for roasting in the oven. When we’€™re in a pinch, the marinade can be done in 30 minutes, but if time allows, we like to let the chicken sit in the marinade a little longer, increasing tenderness and flavor. We love a recipe that is short on time but long on deliciousness!

Serves 4-6

90 minutes

  • 1 1/2 to 2 pounds boneless chicken thighs, with skin
  • 1/2 cup olive oil
  • 1 whole lemon, juiced and grated for zest
  • 4 cloves garlic, minced
  • 2 tablespoons thyme
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon red pepper flakes
  1. Whisk together olive oil, lemon juice, lemon zest, garlic salt, pepper, thyme and red pepper flakes in a large bowl. Pour marinade into large plastic food storage bag.
  2. Add chicken thighs to plastic bag, and mix thoroughly with marinade. Set in refrigerator to marinate for 1 hour, or longer if possible.
  3. Preheat oven to 375°F. Line a baking sheet with tin foil and coat with cooking spray.
  4. Place chicken thighs on baking sheet, skin side up. Roast in oven for 25 minutes, flip and roast for additional 10 minutes.
  5. Chicken is ready when meat reaches 160°F. Serve with a side of delicious greens.

Recipe adapted from Girl And The Kitchen

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