Lemon Oregano Chicken Thighs with Greek Salad

Ingredients

• 4 pieces chicken thighs, bone-in skin-on
• 3 tbsp olive oil
• 1 whole, halved lemon
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 pinch salt and black pepper
• 1 whole cucumber, diced
• 2 medium tomatoes, diced
• ¼ whole red onion, thinly sliced

Instructions

1. 1

   Pat chicken thighs dry, then season generously with salt, pepper, and oregano on both sides.

2. 2

   Heat olive oil in a large skillet over medium-high heat until shimmering, about 90 seconds.

3. 3

   Sear chicken skin-side down without moving for 6 minutes until golden and crispy.

4. 4

   Flip chicken, add garlic and lemon halves, cook 5 more minutes until cooked through.

5. 5

   Toss cucumber, tomatoes, and red onion with a squeeze of lemon and pinch of salt.

6. 6

   Serve chicken with pan juices drizzled on top alongside the Greek salad.

Tools you’ll need

• 12-inch skillet
• cutting board
• knife
• paper towels

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