Mold Detox Friendly Greek Lemon Chicken with Oregano
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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
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 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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