Chicken Oreganata

• 8 chicken thighs

• 2 teaspoons dried oregano (I used 2.5 tsp fresh oregano chopped coarsely)
• salt and pepper to taste 
• 1/4 cup olive oil 
• 1 lemon, juiced (reserve half)
• zest from one lemon
• 2 Tbsp olive oil (reserve)

 
Wash chicken well and pat dry. Mix all ingredients except the chicken and reserved items) in a small bowl.  Put mixture and  chicken pieces in a Ziploc bag.  Toss to coat, let marinate for at least 3 hours. Preheat oven to 450 degrees.

Heat 2 Tbsp olive oil in a skillet.  When the pan is hot place chicken in skin side down.  Cook until skin is golden.  Remove from skillet and place in a baking dish skin side down.  Drizzle with the remaining lemon juice.  Bake in preheated oven for 15 minutes. Turn the chicken pieces skin side up and bake for another 15 to 20 minutes. Serve warm!