Reviewed: Apr. 17, 2012

I really liked this and the b/f did also. We will make it again. Sorry about how small they look in the photo but I did boneless ones. Thank you for the recipe. :)

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Reviewer:

Staci

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Cooking Level: Expert

Home Town: Coos Bay, Oregon, USA

Living In: Ukiah, California, USA

Reviewed: Feb. 20, 2012

Very good, we enjoyed it. I didn't have oregano (oh horrors!) but I did have the ambiguous "Italian Seasoning" which worked out well, and in addition to the lemon (lemon courtesy of the abundant lemon wedges from our haddock dinners this weekend -- frugal, huh?) I added some lemon zest. Oh and I also substituted seasoned salt for table salt. (I know how much some people hate it when you change up the dish, but in reality, I didn't change the essence of the recipe much. Very tasty dish, I'll make it again. I like recipes that don't call for a a bunch of different ingredients, or ingredients that you might only use for that recipe alone -- and this recipe works out very well, uses things I usually already have on hand.

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Reviewer:

PJinNH

Reviewed: Feb. 7, 2012

Grateful for this recipe!! My husband is a very picky eater, he thoroughly enjoyed this chicken. I eyeballed the ingredients, and used garlic salt instead. Only critique from my family, could have used fresh garlic in the rub. Easy, tasty dish! I baked @ 375 for about 1hour.

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Reviewer:

Vampixy

Reviewed: Jan. 15, 2012

my husband loved it was very moist

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Reviewer:

spoon

Reviewed: Jan. 4, 2012

I am giving this 5 stars based on what I did to the recipe. The original does call for salt and pepper to be added to the oregano, so if you don't do that, I can see where it would be bland. I used lemon pepper and tiger seasoning in with my oregano. I skipped the step of rinsing and drying my chicken. I dredged it in my oregano mixture, placed it in my pan, then drizzled the EVOO and lemon juice over the top. I baked it for a little longer than called for (because my husband wasn't home yet). I served it with roasted asparagus and rice pilaf...I loved the flavors of this dish and could see it with other spices as well. I will be making this again, and again! It doesn't hurt that I love chicken thighs to begin with and this gave me another fool-proof method of preparation! Thanks, OP for the great recipe.

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Reviewer:

drbrenner0626

Reviewed: Dec. 23, 2011

Other than a temperature variation (350F for 50 minutes) I made the recipe exactly. Can't say if it was good cold or not, because it never made it out of the kitchen! For those who found it "bland", I think perhaps they didn't season properly with salt and pepper. I actually didn't rub the oregano on the chicken (cause I'm lazy!) I assumed the rubbing was to release the flavor and oil of the oregano, so I just crushed the oregano before dipping the chicken in it. Then I salted and peppered LIBERALLY with Kosher salt and fresh ground black pepper. **I DID absolutely try making the sauce by using the drippings, adding 1/2 c white wine, reducing, then finishing with 1 T of butter. As good as the chicken was, the sauce was to die for!** Talk about easy! If you want to serve as a "company dish" it looks wonderful plated in a rotini pasta bowl, topped with the chicken sliced, ringed with steamed broccoli florets and drizzled with that phenominal sauce!

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Reviewer:

GENUINEGIN

Reviewed: Dec. 12, 2011

very good and simple recipe. My husband and I both loved it. I almost didnt make it because of the coments that said it had no taste or it was bland, however i did try it and I disagree. It was great. i will make this again.

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Reviewer:

peteswife2002

Reviewed: Dec. 10, 2011

This was fast, easy, and delicious. I had never made thighs before and I'm glad this recipe had all the stuff I had at home already, minus the lemon (I used 1 Tbsp bottled lemon juice instead). I also had to put a piece of foil just lightly resting over the dish in the oven as it started to sputter and smoke, but otherwise kept the recipe as-is. It's a good one for the weeknight hustle. Highly recommend!

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