Eosinophilic Esophagitis Friendly Greek Lemon Chicken with Oregano
Total time1 hr 30 min
Prep time15 min
Cook time45 min
4.7(24)
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Learn more →Ingredients
4 servings
- 3 lbs bone-in, skin-on chicken thighs and drumsticks (about 4 thighs and 4 drumsticks)
- ¼ cup extra-virgin olive oil
- ¼ cup fresh lemon juice (from about 2 lemons)
- 1 tbsp lemon zest (from about 2 lemons)
- 4 garlic cloves, minced
- 2 tbsp dried oregano
- 1 tsp ground turmeric
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 medium yellow onion, thinly sliced
- ½ cup low-sodium chicken broth
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, turmeric, salt, and black pepper until combined.
- 2
Pat the chicken pieces dry with paper towels and place them in a 9×13-inch baking dish. Pour the marinade over the chicken and turn each piece to coat thoroughly. Scatter the sliced onion around and between the pieces. Cover and refrigerate for at least 30 minutes.
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