Lemon oregano baked chicken

Adapted from Cooking with California Food in K-12 Schools

Every Thursday, lunches served to students in the Oakland Unified School District are made entirely with California ingredients. This Mediterranean-style entrée showcases chicken from Fresno County, lemons from Yolo County and rice grown in the Sacramento Valley.

Ingredients

8 chicken thighs or legs, skin on
2 cloves garlic, peeled and finely minced
1 1/2 tsp. salt
1/2 tsp. ground black pepper
1 tsp. dried oregano
2 tbsp. olive oil
2 tbsp. butter, melted
1/2 cup chicken broth
1 tbsp. grated lemon zest
3 tbsp. fresh-squeezed lemon juice

Directions

Combine all ingredients in a large casserole dish, cover with plastic wrap and refrigerate 1 hour to marinate. (The chicken can also be marinated overnight.)

Preheat oven to 425 degrees. Roast chicken until browned and cooked through, about 35 to 40 minutes or until meat reaches 165 degrees. Serve immediately with brown rice.

Serves 6 to 8