AIP Friendly Oregano Greek Lemon Chicken
Bright, lemony, and deeply savory, this skillet-to-oven chicken is the kind of meal that feels special without requiring a complicated ingredient list. Bone-in, skin-on thighs and drumsticks are rubbed with turmeric, ginger, and sea salt before getting a hard sear that builds a gorgeous golden crust — the kind that crackles when you cut into it. The braising liquid of chicken bone broth, fresh lemon juice, lemon zest, sliced garlic, oregano, and thyme does double duty, keeping the meat incredibly juicy while reducing into a pan sauce you'll want to spoon over everything on the plate. For anyone navigating the autoimmune protocol, this recipe is a natural fit — every ingredient is on the approved list, and there are no nightshades, grains, eggs, or dairy anywhere in sight. It serves four, making it a solid weeknight dinner or an easy meal-prep anchor for the week. Finish it with fresh parsley and a squeeze of lemon for a little brightness, and you've got a dish that genuinely doesn't feel like it's missing a thing.
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Learn more →Ingredients
4 servings
For the chicken
- 4 bone-in, skin-on chicken thighs
- 4 chicken drumsticks
- 1 tsp fine sea salt
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 3 tbsp olive oil, divided
For the sauce
- 6 cloves garlic, thinly sliced
- ½ cup chicken bone broth
- ⅓ cup fresh lemon juice (from about 2 lemons)
- 1 tsp lemon zest
- 2 tsp dried oregano
- 3 sprigs fresh thyme
For serving
- 1 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Pat the chicken thighs and drumsticks completely dry with paper towels. In a small bowl, combine the salt, turmeric, and ginger, then rub the mixture evenly over all sides of the chicken pieces.
- 2
Heat 2 tbsp of the olive oil in a large oven-safe skillet over medium-high heat until shimmering. Add the chicken pieces skin-side down in a single layer — work in batches if needed to avoid crowding — and sear undisturbed for 5 to 6 minutes, until the skin is deep golden and releases easily from the pan. Flip and sear the second side for 3 minutes, then transfer the chicken to a plate.
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