Mediterranean Oregano-Crusted Roasted Chicken
A fragrant, herb-forward roasted chicken dish that highlights fresh oregano by creating a savory crust that infuses the meat with bold, earthy flavors, perfectly balanced by a bright lemon-garlic finish.
Prep: 20 min · Cook: 60 min · Yield: 4 · Method: Oven
Ingredients
- 4 pieces bone-in skin-on chicken thighs
- 0.75 cup oregano
- 4 cloves garlic
- 1 piece lemon
- 3 tbsp olive oil
- 1.5 tsp kosher salt
- 0.5 tsp black pepper
Cooking instructions
- Preheat your oven to 425°F. In a food processor, combine the fresh oregano, garlic cloves, olive oil, salt, and black pepper. Pulse until the mixture forms a coarse, fragrant paste. — 425°F
- Pat the chicken thighs dry with paper towels. Use your fingers to carefully loosen the skin from the meat and spread about two-thirds of the oregano paste directly under the skin, then spread the remaining paste over the top of the skin. — 425°F
- Arrange the chicken in a roasting pan or large cast-iron skillet. Slice the lemon into thin rounds and tuck them around the chicken pieces. — 425°F
- Roast until the skin is golden brown and crispy and the internal temperature of the chicken reaches 165°F at the thickest part, being careful not to burn the herb crust. (about 45 min) — 425°F
- Remove from the oven and let the chicken rest for 10 minutes before serving to ensure the juices redistribute. (about 10 min) — 425°F