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Ingredients
- 6 chicken thighs bone-in and skin-on
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons olive oil
- 6 cloves garlic minced
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried dill
- 2 teaspoons honey
- 1 small lemon zested
Instructions
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Preheat the oven to 220C/428F. Lightly grease a baking dish.
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Season the chicken thighs with salt and pepper.
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Combine the olive oil, garlic cloves, paprika, oregano, dill, honey, and lemon zest in a small bowl.
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Place the chicken thighs in a baking pan and coat well with the marinade. Leave in the refrigerator for 30 minutes to chill, covered.
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Bake the chicken for 35-40 minutes until cooked through.
Notes
TO STORE: Leftover baked chicken should be refrigerated and eaten within 3 to 4 days. Store them in an airtight container or wrapped in foil.
TO FREEZE: Freezing bone-in chicken thighs is not the best idea. Instead, shred the baked chicken thighs before freezing them. Frozen baked chicken thighs will last up to 4 months in the freezer.
TO REHEAT: Reheat chicken thighs in an oven preheated to 400F degrees for 15 minutes or until they are heated through.