Ingredients

• 8 boneless skinless chicken thighs (approx. 28 oz / 800g)
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 whole lemon (zested and juiced)
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Pat the chicken thighs dry with paper towels. Season both sides evenly with salt, black pepper, dried oregano, and paprika.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Add the chicken thighs to the skillet and sear for 5 to 7 minutes per side, or until they develop a golden-brown crust and are cooked through (internal temperature of 165°F).
4. Reduce the heat to low. Add the minced garlic to the pan and sauté for about 1 minute until fragrant, making sure not to let it burn.
5. Pour the freshly squeezed lemon juice and lemon zest over the chicken. Let everything simmer in the pan for 1-2 minutes, allowing the sauce to reduce slightly and coat the chicken.
6. Remove from heat, garnish with fresh chopped parsley, and serve immediately with the pan juices spooned over the top.