8 bone-in chicken thighs
2 teaspoons dried oregano
salt and pepper to taste
1/4 cup olive oil
1/2 lemon, juiced
Zest of lemon
Preheat the oven to 450 degrees. Rinse the chicken thighs and then pat dry. Season both sides of the chicken with salt and pepper and place skin side down in a greased 9x13 baking dish. In a resealable glass jar or container, add the olive oil, lemon zest and lemon juice, close tightly and shake well. Pour half the lemon oil over the chicken. Sprinkle the chicken thighs with 1 tsp of oregano and place in the oven.
Once they have baked for 15 minutes, flip the chicken over, drizzle with the remaining lemon oil and sprinkle on the remaining tsp of oregano. Place back in the oven for 15-20 minutes. To get a nice golden color on the skin, broil for a couple minutes at the end of the baking time (if it needs it).
Serve with wedges of lemon to squeeze more delicious lemony goodness on them at the table.
