Here’s a super easy recipe for simple baked lemon 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. When I saw this recipe for Chicken with Greek herb sauce in Nigella Kitchen: Recipes from the Heart of the Home it caught my eye.
I liked 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.
Everyone knows this time of year can be challenging. The thermometer is dropping and you naturally long for warm and satisfying comfort food.
Plus, the days are short. And the weather is cool.
The season of never ending string of Christmas and New Years parties all tax your willpower and endanger your waistline.
Thankfully Eat Stop Eat actually gives you the freedom to indulge in those joyful treats while still losing weight and experiencing growing energy and health.
Skinny on Baked Lemon Chicken Thighs
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.
Source: Nigella Kitchen: Recipes from the Heart of the Home
*PointsPlus® for simple baked lemon chicken thighs calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.
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*PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT Weight Watchers Zero Points fruits and vegetables using the WW Recipe Builder.
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