Chicken Oreganata Recipe

Delicious served with a big Greek salad with lots of feta and olives.


  • 1 cup fresh lemon juice (about 5 lemons)
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons minced garlic
  • 1/2 tablespoon dried oregano
  • 2 pounds skinless, boneless chicken thighs (about 8)
  • Cooking spray
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper


Combine first 4 ingredients in a zip-top plastic bag; add chicken. Seal and marinate in refrigerator 3 hours or overnight, turning occasionally. Preheat oven to 350°.

Remove chicken from bag; discard marinade. Place chicken in a single layer on a broiler pan coated with cooking spray; sprinkle with salt and pepper. Bake at 350° for 45 minutes or until chicken is done.