Mediterannean Chicken Thighs

This is one of my favorite go to meals, it's super easy and super quick. It's also super tasty. I used chicken breasts this time for whatever reason and I definitely prefer thighs over breasts. They probably also make for a better picture! You can serve this chicken with just about any side. I think I'm going to make quinoa next time, it's something I've been wanting to try! The only work this dish needs is marinating, but that's not too hard is it? I served these with crash hot potatoes which you can find here:Crash Hot Potatoes  I hope you all enjoy this dish!


Med Chix Thighs
5 boneless, skinless chicken thighs, trimmed of any fat
4-5 tbsp olive oil
Juice and zest of one lemon
1 tbsp red wine vinegar
2 cloves of garlic, minced
1 tsp dried oregano
Sea salt and freshly cracked pepper, to taste


Combine all ingredients together in a large zip lock bag. Let the chicken marinate in the refrigerator for 2 hours.
Preheat the oven to 350 degrees. Heat the olive oil in a large OVEN PROOF skillet over medium high heat. Coat the skillet with olive oil cooking spray. Once the skillet is hot, lay the chicken thighs smooth side down in the pan and cook until golden brown, about 4 minutes. Turn the chicken over and place in the oven. Cook for 8 minutes or until cooked through. Let the meat rest for a few minutes. While the meat rests, pour the marinade into the skillet and cook over high heat until it boils rapidly, about 1-2 minutes. Place the chicken on a serving plate and pour the boiled marinade on top. Enjoy.

 

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