Mediterranean Garlic Chicken Thighs
🌟Main ingredient:Chicken thighs
✨secondary ingredients: garlic and corn
⏱️Cooking time: 240 minutes
🌶️Spice level: Mild
👨👩👦👦Number of diners: 4-8 Dinners
Ingredients
6
chicken
thighs
6
cloves
of
garlic,
minced
2
cups
corn
kernels
1
teaspoon
salt
1/2
teaspoon
black
pepper
2
tablespoons
olive
oil
1
tablespoon
dried
oregano
Juice
of
1
lemon
1
cup
chicken
broth
1
cup
uncooked
rice
Cooking steps
Preheat the oven to 375°F (190°C).
Season the chicken thighs with salt and black pepper on both sides.
Heat olive oil in a large ovenproof skillet over medium-high heat.
Add the chicken thighs skin-side down and cook for 5 minutes until browned and crisp.
Flip the chicken thighs and cook for 2 minutes more.
Remove the chicken thighs from the skillet and set them aside.
In the same skillet, add minced garlic and cook for 1 minute until fragrant.
Add corn kernels and cook for another 2 minutes.
Pour in chicken broth and stir well, scraping the bottom of the skillet to release any browned bits.
Return the chicken thighs to the skillet, skin-side up, nestled in between the corn kernels.
Sprinkle dried oregano evenly over the chicken thighs.
Squeeze the lemon juice over the chicken thighs and drizzle with olive oil.
Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
Bake for 40 minutes until the chicken thighs are cooked through and tender.
While the chicken is baking, cook the rice according to the package instructions.
Once the chicken is ready, remove it from the oven and let it rest for a few minutes.
Serve the Mediterranean garlic chicken thighs with cooked rice on the side and enjoy!
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