2 servings

2 skinless thighs (or chicken breasts)
1 small lemon (juice and zest)
3 tsp oregano
½ minced garlic clove (optional)
little olive oil
pinch of sea salt
pepper to taste

Preheat oven to 430° F.

Remove fat from thighs.
In a small bowl combine lemon zest and juice, add oregano, garlic, pinch of salt and ground pepper. Stir until mixed. Add this mixture to an airtight bag with the thighs and marinate refrigerated for about 30 minutes.

Spray a little olive oil to a baking dish and place the thighs with all the juice from the bag with the bone up if you used thighs. Cover with aluminum foil and bake for 20 minutes. Turn thighs and baste with juices.
Reduce the temperature to 390° F, remove the aluminum foil and cook for about 30 minutes, basting the juices every 10 minutes. Remove from oven, let rest a few minutes and serve.

(If desired you can do the breasts, drained previously, on the grill or nonstick skillet over medium-high heat, until they are well cooked, about 5 minutes per side.)