Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 2 tablespoons lemon juice (30 ml)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1 tablespoon dried oregano (5 ml)
  • 1 teaspoon dried thyme (2.5 ml)
  • 1/2 teaspoon smoked paprika (1.25 ml)
  • 1/4 teaspoon red pepper flakes (optional, for a kick!) (0.6 ml)
  • 1/2 teaspoon salt (2.5 ml)
  • 1/4 teaspoon black pepper (0.6 ml)
  • 1.5 pounds boneless, skinless chicken thighs (approximately 680 grams)

Instructions:

  1. In a mixing bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, smoked paprika, red pepper flakes (if using), salt, and pepper.
  2. Place the chicken thighs in the bowl with the marinade. Toss to coat thoroughly, ensuring each piece is well covered. Cover the bowl and refrigerate for at least 30 minutes (up to overnight).
  3. Preheat oven to 400°F (200°C).
  4. Place the marinated chicken thighs in a single layer in the baking dish. Discard any remaining marinade.
  5. Bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Chicken should be opaque throughout, and the juices should run clear when pierced with a fork.
  6. Remove the chicken from the oven and let it rest for 5 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful piece of chicken.