A simple chicken dinner with lemon, garlic and oregano.
New cookbook version · Serves 4
Written to complete the family collection. This is a new version, not a recovered record of the original cook.
Ingredients
- 800 g boneless chicken thighs
- 2 tbsp olive oil
- 4 garlic cloves, crushed
- 1 tsp dried oregano
- Zest of 1 lemon
- 1 tbsp lemon juice, plus wedges
- 1 tsp salt
- ½ tsp pepper
Method
- Mix oil, garlic, oregano, zest, juice, salt and pepper. Coat chicken and refrigerate for 30 minutes to 4 hours.
- Heat a barbecue or heavy pan over medium-high heat. Shake off excess marinade.
- Cook for about 5–7 minutes per side, moving to gentler heat if necessary, until the thickest part reaches 74°C.
- Rest for 5 minutes, then slice and serve with lemon wedges, rice and salad.
From preparation to the table
Original photographs from our family cooking. Where the recipe is labelled as a new version, these earlier photographs record the meal and may show variations rather than every exact ingredient or step above.
