Description
My 15-Minute Mediterranean Chicken Thighs recipe keeps things simple with a quick marinade, fresh herbs, and a bright squeeze of lemon at the end. It’s a fresh, wholesome dish that comes together fast and makes weeknight dinners feel effortless!
Ingredients
Scale
- 1 Lb. chicken thighs, 4-5 pieces
- 1 Lemon
- 2 Teaspoons dried oregano
- 1 Teaspoons dried thyme
- 1 Teaspoon dried basil
- 1 Teaspoon dried parsley
- 1/2 Teaspoon onion powder
- 2 Teaspoons lemon pepper
- 3/4 Teaspoon dried rosemary
- 1 Teaspoons garlic granules
- 3/4 Teaspoon salt
- 1 Tablespoon olive oil
- 1/2 Cup fresh herbs, parsley, dill
Instructions
- Mix the seasoning blend ingredients together in a sealable container.
- If marinating overnight, add the chicken thighs, season with salt and half of the seasoning blend, coat both sides well, cover, and refrigerate overnight.
- If not marinating overnight, remove the chicken from the refrigerator and let it rest on the counter so it can come closer to room temperature. While it rests, season both sides with the salt and half of the seasoning blend.
- While the chicken rests, wash the lemon and fresh herbs. Cut the lemon in half and chop the herbs.
- Heat a skillet over medium heat, add the olive oil, and let it warm up.
- Place the thighs in the skillet and cook for 5–6 minutes on the first side.
- Flip the chicken and cook for 4–5 minutes on the second side, or until the internal temperature reaches 165°.
- While the chicken is cooking, place the lemon halves cut-side down in the skillet to caramelize. Make sure they don’t burn.
- During the last minute of cooking, sprinkle on the remaining seasoning blend and add half of the fresh herbs so they soften slightly.
- Remove the chicken from the pan and let it rest for 5 minutes before serving.
- Serve with the charred lemon halves, sprinkle on a light touch of salt to finish, and garnish with the remaining fresh herbs.
- Enjoy!