Snap Lock Lemon Oregano Marinated Chicken Thighs

Ingredients:

- 1kg chicken thighs

- 3 lemons, zest + juice

- 1/4 cup olive oil

- 2 garlic cloves, crushed

- 1 tbsp dried oregano

- 1 tsp salt

- 1 tsp pepper

Method:

1. In a large bowl, combine all of the ingredients. Lemon zest, lemon juice, olive oil, minced garlic, dried oregano, salt, and pepper.

2. Add the chicken thighs to the bowl and mix well, making sure the chicken is evenly coated with the marinade.

3. Transfer the chicken and marinade to a large snap lock bag and seal.

4. Refrigerate for at least 2 hours, preferably overnight. For a quick meal prep, freeze the marinated chicken thighs for up to 3 months.

5. When ready to cook, thaw the chicken if frozen. Preheat your oven to 180°C or use an air fryer.

6. Place the chicken thighs in a baking dish or air fryer basket and cook for 25-30 minutes in the oven, or until fully cooked. Adjust air fryer settings as needed for even cooking.

Serve with your family favourites:

Brown rice

Wraps

Sweet potatoes

Broccoli

Garlic dip, Harissa & Hummas

Enjoy!