Pat the chicken dry with paper towels. Mix the oil, garlic, oregano, paprika, turmeric, lemon juice, lemon zest, salt and black pepper and rub the mixture into the chicken.
💡Dry the chicken before seasoning so the mixture clings to the skin; a longer marinade gives deeper color and flavor.
2
Preheat the oven to 200°C (390°F).
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
3
Arrange the chicken in the pan in a single layer, with space between the pieces.
Baking pan
4
Pour the chicken stock into the bottom of the pan and scatter the thyme sprigs on top.
5
Bake uncovered 20 minutes, until the chicken starts to turn golden. Lower the heat to 180°C (355°F) and bake 25–30 more minutes, until the chicken is golden and cooked through. While baking, baste the chicken twice with the pan juices.
⚙ BakingOvenBaking pan
💡Basting the chicken with the pan juices halfway through keeps the meat juicy and makes the skin glossy.
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
6
Serve with white rice or roasted vegetables.
578calories
41 gprotein
5 gcarbs
43 gfat
● protein 29%● carbs 4%● fat 67%
Per serving (314 g), of 4 servings
A button hides that part of the recipe, in print too. Another click brings it back. The choice is kept for this recipe.
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
By the steps, as the recipe is built now: another version or addition can change the list.
