Irresistible Lemon and Herb Chicken - Juicy, Tender and Flavorful!

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: dried herbs

Dried herbs are more economical and have a longer shelf life.

whole chicken

🥗Healthier: skinless chicken breasts

💰Cheaper: bone-in chicken thighs

Bone-in thighs are often cheaper and juicier.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a cost-effective alternative.

butter

🥗Healthier: margarine

💰Cheaper: vegetable oil

Margarine can reduce saturated fat and cost.

Use a paper towel to dry the chicken thighs and transfer them to a large mixing bowl.

In a smaller mixing bowl, combine 1/2 cup of freshly squeezed lemon juice, 1/8 cup of vegetable oil, 1 teaspoon of salt, 1 tablespoon of cumin powder, 1 tablespoon of paprika powder, and 1 teaspoon of white pepper (optional).

Add 4 minced garlic cloves to the marinade and set aside.

Separate the thyme and rosemary leaves from their stems and thinly chop the basil, rosemary, and thyme (about a tablespoon of each).

If using dried herbs, add 1 teaspoon of each to the marinade bowl.

Add 1 teaspoon of dried oregano (or 1 tablespoon of fresh oregano) to the marinade and whisk completely.

Pour the marinade over the chicken thighs, ensuring they are fully coated.

Cover the chicken with cling film and marinate for a maximum of 3 hours.

Preheat the oven to 200 degrees Celsius (390 degrees Fahrenheit).

Transfer the marinated chicken thighs to a large baking tray, arranging them individually and adding any remaining marinade to the tray.

Bake the chicken thighs for 40 minutes.

Let the thighs cool for about 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens