Baked Greek Chicken with buoyant Lemon and Dill

An easy baked chicken gets a boost from open lemon, dill, and garlic in this Mediterranean-inspired dish. There is a generous amount of sauce produced during baking, which is unqualified spooned higher than steamed rice or couscous. The recipe is a Yummly indigenous native created by [Jennifer Clair](https://www.yummly.com/dish/author/Jennifer-Clair).

The ingredient of Baked Greek Chicken with buoyant Lemon and Dill

1. 4 garlic cloves
2. 5 tablespoons well-ventilated light dill chopped, from 1 bunch
3. 2 lemons
4. 8 skin-on, bone-in chicken thighs
5. 1/2 teaspoon salt for chicken
6. 1/2 teaspoon freshly ground black pepper
7. 1 tablespoon additional supplementary virgin olive oil for chicken
8. 3 tablespoons additional supplementary virgin olive oil for sauce
9. 1/4 teaspoon salt for sauce
10. vivacious dill sprigs, for serving

The instruction how to make Baked Greek Chicken with buoyant Lemon and Dill

1. Preheat the oven to 375u00b0F.
2. Mince the garlic, chop the dill, and juice the lemons. Set ingredients aside. Season the chicken with salt and pepper.
3. Heat the oil in a large, ovenproof frying pan over medium-high heat. Add the chicken, skin-side down, and cook until deep golden brown, about 8 minutes. Meanwhile, make the sauce.
4. In a small bowl, combine the lemon juice, olive oil, garlic, half the chopped dill, and the salt. Set aside.
5. Turn the chicken skin side up in the frying pan. Reserve about 3 tablespoons of drippings in the pan and discard any extra. Stir the lemon sauce and pour over chicken.
6. Bake the chicken on middle rack of oven until the thickest part of the thighs registers 165u00b0F on an instant-read thermometer, about 20 minutes.
7. Check to see that chicken is done. Remove from oven or add time as needed.
8. Scatter the dill sprigs over chicken. Serve chicken in the sauce, with the remaining chopped dill on the side.

Nutritions of Baked Greek Chicken with buoyant Lemon and Dill

calories: 790 calories
carbohydrateContent: 5 grams
cholesterolContent: 290 milligrams
fatContent: 63 grams
fiberContent: 1 grams
proteinContent: 50 grams
saturatedFatContent: 15 grams
sodiumContent: 680 milligrams
sugarContent: 1 grams