Let me start with a few disclaimers on this recipe. First, it’s based on a dish my mom makes thus, I cannot claim any creative vision for this one. Second, the cooking liquid is really a marinade designed for a whole chicken. This makes it almost ridiculously lemony. Third, although rarely used, I do admit to having seasoned salt in my pantry.
Of course, this dish works really well with whole, skinless, bone-in chicken legs in place of boneless thighs. And, as much as crispy chicken skin is a beautiful thing, the chicken is cooked basically submerged so the skin would not be fantastic.
To brown the chicken for a better appearance, either turn the pieces a few times while cooking so they all get a break from being fully submerged or remove the chicken from the liquid near the end and broil. It’s great served on some greens and drizzled with the cooking liquid as pictured.
Time: 60 minutes
Serves: 6
Ingredients:
1 cup fresh lemon juice
4 teaspoons seasoning salt
4 cloves garlic – finely chopped or grated
1 teaspoon fresh ground black pepper
1 teaspoon dried oregano
2 pounds boneless/skinless chicken thighs
Preparation:
Preheat your oven to 375.
In a bowl, mix together the lemon juice, seasoning salt, garlic, pepper and oregano.
Unroll the chicken thighs and layer in a casserole dish. Pour over the lemon juice mixture and bake until chicken is cooked through (approximately 45 minutes).