Ingredients

• 8 bone-in chicken thighs
• ⅓ cup extra-virgin olive oil
• ¼ cup lemon juice
• 4 garlic cloves, minced
• 1 tablespoon dried oregano
• 2 teaspoons dried thyme
• 2 teaspoons Dijon mustard
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper

Instructions

1. Prepare the marinade
   In a small bowl, combine the olive oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and black pepper. Stir until fully blended.
2. Marinate the chicken
   Place the chicken thighs into a large bowl and pour the marinade over them. Toss to coat evenly. Cover and refrigerate for 1 to 2 hours, or up to 8 hours for deeper flavor.
3. Set up for baking
   Preheat the oven to 350°F (180°C). Arrange the marinated chicken thighs in a baking dish and spoon any remaining marinade over the top.
4. Bake
   Bake for 40 to 45 minutes, until the chicken is thoroughly cooked and reaches an internal temperature of 175°F (80°C). If desired, baste the chicken once or twice during cooking. For crispier skin, switch on the broiler for the final 2 to 3 minutes. Garnish with lemon slices before serving, if you like.