Roasted Greek Chicken Thighs with Charred Lemon and Fennel
This easy chicken thigh recipe is a simple sheet pan meal with TONS of flavor. This Greek lemon chicken is a healthy meal and a great recipe for weeknights!
Ingredients
- 2 tablespoons olive oil, divided
- 1.5- 2 pounds chicken thighs, bone-in, skin-on
- 2 fennel bulbs, sliced into 1/2-inch, leafy tops removed
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large lemons, sliced
- 2 tablespoons fresh oregano, roughly chopped
For the Greek spice rub:
- 2 tablespoons oregano
- 1.5 tablespoons basil
- 1.5 tablespoons garlic powder
- 1.5 tablespoons onion powder
- 2 teaspoons dill
- ½ teaspoon black pepper
- ¼ teaspoon salt
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- Prepare a large baking tray with 1 tablespoon olive oil.
- In a small bowl, combine spices for Greek seasoning.
- Rub the pieces of chicken with the spice rub, coating both sides of the raw meat.
- Add chicken to rimmed baking tray. Roast for 20 minutes.
- Add Fennel: Carefully remove the tray from the oven and add sliced fennel in a single layer. Sprinkle the fennel with salt and pepper and drizzle it with the remaining 1 tablespoon of olive oil.
- Return to oven and roast for an additional 15 minutes.
- Add Lemon: Remove the tray again and add the lemon slices and fresh herbs.
- Finish roasting for up to 10 minutes, or until the thickest part of the meat registers at an internal temperature of 165 degrees Fahrenheit with an instant read meat thermometer
- Remove from oven and serve warm with a squeeze of lemon juice. Remember to pour the pan juices over the top of the tender chicken. The liquid has so much flavor in it, so don't waste it!
Serving: 1, Calories: 612kcal, Carbohydrates: 18g, Protein: 56g, Fat: 39g, Saturated Fat: 10g, Polyunsaturated Fat: 28g, Cholesterol: 290mg, Sodium: 821mg, Fiber: 6g, Sugar: 4g
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