Simple Baked Lemon Chicken Thighs

      

Here’s a super simple recipe for chicken thighs perfect for a busy weeknight. Boneless, skinless chicken thighs drizzled with olive oil and lemon juice and seasoned with a little oregano, paprika, salt and pepper and baked until done.

I like to keep things simple in the kitchen, so when I saw this recipe for Chicken with Greek herb sauce in Nigella Kitchen: Recipes from the Heart of the Home, I decided to make it for supper Sunday.

Simple Baked Lemon Chicken

Simple Baked Lemon Chicken

I think the reason it caught my eye was that the chicken thighs are cooked in the oven rather than on the stove. I much prefer cooking most anything in the oven rather than on the stove. It’s easier and a lot less messy.

The recipe calls for bone-in chicken thighs, but I used what I had – the boneless, skinless variety – with good results. And she suggests putting some potatoes in to bake about 30 to 45 minutes ahead of the chicken to keep things easy, which I did.

As I was making the Greek herb sauce, Greek yogurt doctored with scallions, garlic, cucumber and fresh herbs, I decided this was more of a “dip” than a sauce, so we enjoyed some if it as part of a healthy afternoon snack with red pepper strips and cucumber slices.

During dinner everyone seemed to enjoy the “sauce” more as a topping for their baked potatoes than for the chicken so I renamed it “Skinny Greek Herb Dip” with a page of it’s own.

Enjoy!

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Simple Baked Lemon Chicken Thighs
 
Prep time
Cook time
Total time
 
Chicken thighs, seasoned simply with olive oil, lemon juice, salt, pepper, oregano and paprika and baked in the oven
Author:
Recipe type: Main, Entree
Serves: 6
Ingredients
  • 6 chicken thighs (4 ounces each) (I used boneless, skinless)
  • Juice of 1 lemon
  • 1 tablespoon olive oil
  • Dried oregano
  • Sweet paprika
  • Salt and pepper
Instructions
  1. Preheat the oven to 400 degrees.
  2. Lightly grease a roasting pan or ovenproof baking dish with cooking spray. Add the chicken thighs to the prepared pan.
  3. Drizzle over the lemon juice and olive oil and sprinkle with a little dried oregano, sweet paprika, salt and pepper.
  4. Roast in the preheated oven until done, 35 to 45 minutes.
Martha’s Notes
Nutritional Estimates Per Serving (1 piece): 142 calories, 8.4 g fat, 0 g carbs, 0 g fiber, 19.2 g protein and 4 Weight Watchers PointsPlus

 

Source

Nigella Kitchen: Recipes from the Heart of the Home

More Weight Watchers Friendly Recipes You May Enjoy

Weight Watchers Easy Healthy Baked Chicken Parmesan
Slim & Saucy Healthy Chicken Marsala
Weight Watchers Easy Arroz con Pollo
Skinny Lemon Pepper Chicken Breasts

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