This Paleo + Whole30 lemon oregano chicken is so simple with only six ingredients, two of which are salt and pepper. Talk about an easy weeknight dinner!
1.5lbschicken- we prefer thighs and sometimes add in extra drumsticks
Salt + pepper
2tbsporegano
1lemon- one half sliced into rounds the other half for squeezing the juice onto the chicken
Instructions
Heat a cast iron skillet, or other oven safe pan, over medium heat with your avocado oil. Just let the oil heat up for a few minutes.
Preheat your oven to 350 degrees fahrenheit.
Once your skillet is hot, add your chicken and sprinkle generously with salt and pepper. Let the chicken cook for a bit (about 7-8 minutes until the bottom sides brown a little). The chicken will stick a little to your pan. I just use tongs to poke things around and detach the chicken from the pan as needed.
Once the bottoms are browned, flip your chicken over and sprinkle the new topside with more salt and pepper. Then, add the oregano, squeeze a little lemon juice over the chicken and top with your lemon slices.
Use hot pads to remove your skillet from the oven and carefully transfer it to the oven. Cook for 12-15 more minutes until the chicken is done.
Notes
Nutrition facts are an estimate provided for those following a Ketogenic or low-carb. See our full nutrition information disclosure here.