Roasted Chicken Leg/Thighs with Lemon & Oregano


When we wanted a Greek-inspired chicken dish to go with our spanakopita the other night, I went straight to Elly Says Opa! where we found just what we were looking for. This method produces the most tender, flavorful chicken that just falls off the bone. What a comforting meal! Instead of chicken broth, we added a little white wine to the baking dish, and instead of dried oregano we used some of the fresh oregano that’s growing in the backyard. We followed Elly’s advice and were heavy-handed on the seasonings. You can’t beat a crispy, flavorful skin!

2 chicken leg/thighs
extra virgin olive oil
1 large lemon
salt
freshly ground pepper
fresh oregano, chopped
a few splashes of white wine

  • Preheat oven to 400 degrees.
  • Add some olive oil and the juice of half a lemon to a baking dish. Add the chicken leg/thighs and turn, coating them with the oil and juice.
  • Generously season both sides with salt, pepper, and oregano. Add the wine, just so it covers the bottom of the dish. Squeeze the remaining half of lemon over the dish.
  • Roast for about an hour, checking once or twice to baste with the juices. Serves 2.
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3 thoughts on “Roasted Chicken Leg/Thighs with Lemon & Oregano

  1. Tonight Courtney, Quinn & I are going to make Modesto a little tastier place by recreating this recipe…….thanks for the post. Love you guys

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