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Lemon Oregano Chicken

Makes 2 Servings

Macros: 144 Cal, Fat 5g, Carbs 2g, Fibre 0, Protein 22g


227 grams Chicken Thighs (bone-in, skin removed)

1 Garlic (clove, minced)

1/2 Lemon (zest and juice divided)

1 1/4 tsps Oregano

1/4 tsp Sea Salt


  1. Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.

  2. Add the chicken to a large bowl with the garlic, lemon zest, half of the lemon juice, oregano and salt. Toss to coat the chicken evenly in the seasonings.

  3. Transfer the seasoned chicken thighs onto the baking sheet and cook for 25 minutes or until cooked through. Remove from the oven and drizzle with remaining lemon juice. Season with additional salt if needed. Enjoy!


Leftovers: Refrigerate in an airtight container for up to three days.

More Flavour: Marinate the chicken for at least 30 minutes up to overnight before cooking.

Serve it With: Salad or wilted leafy greens.

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