Labor Day Chicken Thighs

Time :5

Yield :4 servings

Recipe Background

You work so hard! You deserve a day off to treat yourself... especially when it comes to the food you get to eat. Well, make these Labor Day Chicken Thighs and you'll feel like you've gotten the biggest promotion ever! These crispy, citrusy bites taste like a million bucks... and like we said, you deserve that kind of compensation. Labor Day Chicken Thighs will make it all worth it!

Ingredients

1/3 cup fresh lemon juice
1/4 cup olive oil
2 teaspoons dried oregano
kosher salt to taste
ground black pepper to taste
3 pounds chicken thighs bone-in and skin-on
6 cloves garlic peeled and whole
2 lemons sliced

Directions

In a large bowl, add the lemon juice, the oil, the oregano, the salt, and the pepper and whisk to combine.
Add the chicken thighs and the garlic to the lemon mixture and toss to coat.
Cover the bowl and marinate the chicken thighs in the refrigerator for at least 4 hours and up to 8 hours.
Preheat the oven to 375 degrees F.
Heat a large, oven-safe skillet on the stovetop over medium heat.
Transfer the chicken thighs to a plate and reserve the marinade in the bowl.
Add 1/2 of the marinated chicken thighs skin-side down to the heated skillet and sear until the skin is crispy, about 9-10 minutes. The meat will not be cooked through at this point.
Transfer the seared chicken thighs to a clean plate, discarding the excess fat from the skillet, as needed, and repeat the searing process with the remaining chicken thighs.
Place all of the chicken thighs, skin-side up, plus the accumulated juices from the plate in the skillet and evenly top with the lemon slices and the reserved marinade.
Transfer the skillet to the oven and bake the chicken thighs until they reach an internal temperature of 165 degrees F, about 25-30 minutes.
Serve.