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greek style chicken over head shot with green beans

Greek-style pan-roasted chicken


  • Author: Mila Clarke Buckley

Description

A 5 ingredient dinner that’s easy to make. Delicious whether you pan roast, or grill them. 


Ingredients

Scale

For the marinade

  • 1 cup olive oil
  • 1 cup lemon juice
  • 1/4 cup oregano
  • 2 teaspoons salt
  • 2 lbs boneless, skinless chicken thighs. 

Optional: Tzatziki sauce 

  • 1/2 cup diced cucumbers 
  • 1 ½ cups plain Greek yogurt
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon lemon juice
  • 1 medium clove garlic, pressed or minced
  • ½ teaspoon of sea salt

Instructions

For the Chicken:

  1. Add olive oil, lemon juice, oregano, salt garlic, and chicken to a bowl. Cover with plastic wrap and let marinate for 1 hour. 
  2. Heat a pan on medium-high heat with one tablespoon of olive oil
  3. Cook the chicken until it reaches an internal temperature of 165 degrees. 
  4. Let the chicken rest for 5 minutes. 
  5. Eat and enjoy! 

For the tzatziki:

  1. Make your tzatziki sauce by combining all of your Greek yogurt, one tablespoon extra-virgin olive oil, dill, lemon juice, and garlic. You can stir them with a spatula until fully incorporated. 
  2. Dice your cucumbers.
  3. Mix in your diced cucumbers and set aside in the fridge.

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