Roast Chicken Thighs with Lemon-Garlic Marinade

Bursting with fresh fragrant Mediterranean flavours, any cut of chicken can be elevated from sensational to sublime with this easy and delicious Greek-style marinade using olive oil, garlic, dried Greek oregano, Dijon mustard, salt, pepper, plus the zest and juice of one large lemon. Gently massaged into bone-in chicken breasts or thighs and roasted in the oven with baby new potatoes, a handful of Kalmata olives and sliced lemon at 425°F for 50-60 minutes, the scent of the chicken as it slowly roasts produces a wonderfully tender and fabulously flavourful Aegean-inspired dinner that is perfect served with a simple Greek Salad studded with barrel-aged Greek feta and dressed in the tangy Lemon-Garlic Marinade that doubles as a tangy salad vinaigrette.



Roast Chicken Thighs with Lemon-Garlic Marinade
Serves 4

2 lb chicken bone-in thighs, with skin optional
16 new potatoes
1/4 cups kalamata olives, pitted
4 sprigs of fresh rosemary, divided - 2 chopped and 2 for garnish
Kosher salt and fresh cracked black pepper
1 lemon, sliced

Lemon-Garlic Marinade: Makes 1 cup
2 garlic cloves, coarsely chopped
1/2 tsp salt
3 tsp Dijon mustard
4 tbsp fresh squeezed lemon juice
1 cup olive oil
1/4 tsp white sugar
1 tbsp dried Greek Oregano


Preheat the oven to 425°F. Using a small food processor, add the garlic and pulse until finely chopped. Add all of the remaining ingredients of the marinade and process until fully blended. Trim of any excess fat from the chicken thighs and set in a large bowl with 1/4 cup of the marinade, tossing to coat well. Set on a foil lined baking tray and season with salt, pepper, a sprinkle more dried oregano and some chopped rosemary. Toss the new potatoes in a tablespoon of olive oil and arrange around the chicken, followed by the olives and half of a sliced lemon. Season to taste with additional salt and pepper if desired. Bake for 50-60 minutes until the chicken is crispy, golden brown and cooked through. To serve, arrange the chicken, potatoes, olives and lemon on a serving platter and spoon a tablespoon of the juices overtop. Garnish with the remaining lemon slices and sprigs of rosemary.