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.
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.
- 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
- Preheat the oven to 400 degrees.
- Lightly grease a roasting pan or ovenproof baking dish with cooking spray. Add the chicken thighs to the prepared pan.
- Drizzle over the lemon juice and olive oil and sprinkle with a little dried oregano, sweet paprika, salt and pepper.
- Roast in the preheated oven until done, 35 to 45 minutes.
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