I spent the week in New York on business — my first time there — and the food was incredible. I sampled several French-style cafés and enjoyed dishes with bright, classic flavors. I returned home yesterday and finally have a new recipe to share.
I adapted this chicken dish from a recipe I found on BigOven. It’s flavorful and light. I served it with rice and balsamic green beans with almonds (I post that green bean recipe separately). The meal filled us without feeling heavy, making it a healthy, satisfying dinner option.
For this version I used boneless, skinless chicken thighs. The preparation is straightforward, but it does require a bit of time: the chicken marinates for about 20 minutes and then bakes for roughly 45 minutes. The result is worth the wait. This dish pairs well with rice or mashed potatoes. It’s gluten-free if you use a gluten-free soy sauce, and dairy-free.
I hope you enjoy this one!
Ingredients:
10–12 boneless, skinless chicken thighs
1/4 cup olive oil
1/2 cup fresh lemon juice
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon salt
1/2 cup soy sauce (use gluten-free soy sauce if needed)
Directions:
Begin by soaking the chicken pieces in lightly salted water for 20 minutes to help remove any surface impurities and improve texture. If you’re short on time, simply rinse and pat the pieces dry. Arrange the thighs in a baking dish; it’s fine if they sit close together.
Whisk the remaining ingredients together — olive oil, lemon juice, oregano, pepper, garlic powder, salt, and soy sauce — then pour the marinade over the chicken, ensuring each piece is coated. Let the chicken sit in the marinade for about 20 minutes at room temperature.
Preheat the oven to 400°F (200°C). Bake the marinated chicken for approximately 45 minutes, until the thighs are cooked through and the juices run clear. Remove from the oven and serve immediately.