Lemon Butter-Oregano Chicken

Weeknight chicken gets a bright, savory makeover here, bathed in a lemony baste built on two of our infused oils. It comes together in one dish with almost no fuss, and the aroma alone will pull everyone into the kitchen.

Ingredient Spotlight. Our Butter Infused Olive Oil lends all the golden richness of butter with a clean, silky finish, while our Oregano Fused Olive Oil brings a warm, herbaceous, sun-dried Mediterranean note. Together they make a baste that keeps the chicken juicy and deeply seasoned.

Ingredients

• 1⁄4 cup NCOO Butter Infused Olive Oil
• 1⁄4 cup lemon juice
• 2 tablespoons Worcestershire sauce
• 2 tablespoons soy sauce
• 1⁄4 cup NCOO Oregano Fused Olive Oil
• 1 teaspoon garlic powder
• 6-8 pieces of chicken, drumsticks, thighs, wings

Instructions

1. Preheat oven to 375 degrees F
2. Combine the melted Butter Infused Olive Oil, lemon juice, Worcestershire sauce, soy sauce, Oregano Fused Olive Oil and garlic powder. Mix well.
3. Place chicken in an ungreased 7x11 inch baking dish. Pour the butter/oregano olive oil mixture over the chicken. Bake in the preheated oven for 15 minutes. Baste juices over the chicken. Bake for an additional 15 minutes. Transfer the chicken to a serving platter

Chef's Notes

• Don't skip the mid-bake baste. Spooning the pan juices back over the chicken is what builds that glossy, deeply flavored finish.
• Check that the chicken reaches 165 degrees F at the thickest part; larger thighs may need a few extra minutes.

Make It Yours

• Serve the chicken and its pan juices over rice, orzo, or roasted potatoes to catch every drop of the lemon-herb baste.
• For a garlicky twist, swap the Oregano Fused oil for our Garlic Infused Olive Oil.

Allergens: Contains soy and gluten (wheat, in the soy sauce and Worcestershire sauce). Worcestershire sauce typically contains fish (anchovies).

Shop our Butter Infused Olive Oil and Oregano Fused Olive Oil at the shop.