Recipes: Oregano and Lemon Roasted Chicken Thighs

Need some protein to balance out that crazy Halloween diet?

Not to fear, chicken is here!

These chicken thighs come with a kick of garlic, lemon, and olives that add in some next-level flavor. Plus, they soak up some extra moisture when cooked bone-in and skin-on.

This is a great way to get your daily serving of protein with some off-the-wall, unique flavor. No more dry, bland chicken—it’s time to up your game and make chicken a staple of your diet!

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  • 2 tablespoons of coconut oil
  • 1 tablespoon of olive oil
  • 2 tablespoons of fresh oregano, chopped
  • 1/2 of a teaspoon of sea salt
  • 1/2 of a teaspoon of sweet paprika
  • 1/4 of a teaspoon of black pepper
  • 4 bone-in, skin-on chicken thighs
  • A 1 cup combination of roughly chopped pimento stuffed green olives, kalamata olives, pimentos, and roasted garlic (or whatever looks good at your local olive bar!)
  • 1 lemon, cut into 8 wedges



  1. Preheat the oven to 400°F.
  2. Combine the coconut oil, olive oil, fresh oregano, garlic, sea salt, paprika, and pepper. Place the chicken thigh skin side up in a casserole pan, and spread the flavor mixture over the skin. Roast this combination for 30 minutes.
  3. Sprinkle the olive mixture and lemon wedges over the chicken, and return to the oven to roast the thighs until the skin is crisp and a thermometer registers at 165°F in the thickest part of the thigh (about 20 minutes). Switch the oven to high broil for 2-3 minutes. Do this at the very end of the cooking time to crisp up the chicken skins. Garnish the chicken with fresh oregano. Enjoy!


Nutritional Facts

Servings: 1

Calories: 353

Fat: 22g

Carbohydrates: 4g

Sugar: 0g

Sodium: 625mg

Fiber: 3g

Protein: 34g

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