Greek-Inspired Baked Chicken

This recipe is one of my favorites! I made a few containers of it while I was pregnant and actually froze them for later, so we could pop it in the oven during those hectic postpartum weeks. I also love that this recipe requires minimal ingredients for when I don't have time to run to the store. Pair with some sautéed spinach, or a salad, and you've got a great family dinner! 

Ingredients:

• 3 lbs chicken thighs (or you could use boneless skinless chicken breast)
• 1/2 cup lemon juice
• 4 cloves garlic, minced
• 1/2-3/4 Tbsp dried oregano (or substitute 3 Tbsp fresh oregano)
• 1/4 tsp sea salt to taste
• 2 Tbsp extra virgin coconut oil (or substitute grass fed butter)

Instructions: 

1. Preheat oven to 400F.  
2. Pat chicken dry with paper towel and place in a casserole dish.
3. Combine lemon juice, garlic, oregano, and salt.  Melt coconut oil and mix with spices.  Pour over the chicken.
4. Bake for 30 minutes, or until fully cooked.