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Mediterranean Garlic Herb Chicken


  • 2 lb chicken thighs skin-off and bone-off

  • 10 cloves garlic minced

  • ¼ cup Verbena Garlic Herb olive oil

  • 1 ½ teaspoon dried oregano

  • 1 teaspoon kosher salt

  • ½ teaspoon black pepper

  • 1 teaspoon dried rosemary

  • Juice of 1 lemon


  1. Pat dry the chicken and trim the excess fat. Set it aside

  2. In a large bowl, mix the minced garlic, olive oil, oregano, salt, pepper, rosemary and lemon juice.

  3. Add the chicken and using a pair of tongs, move the chicken so every piece is coated with the marinade.

  4. Cover and refrigerate for one hour up to 8 hours (overnight).

  5. When you're ready to cook, take the chicken out of the fridge and let it sit in the counter for 15 to 30 minutes.

  6. Heat a grill pan or a cast iron skillet over medium heat and lightly brush it with olive oil.

  7. Place the chicken pieces in the pan and cook for about 5 to 7 minutes on each side until fully cooked and golden brown.

  8. Serve with your favorite side dish.

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