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Chicken Marjoram


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  • 6-8 Chicken thighs
  • 1/4 cup Olive oil
  • 1 large Vidalia onion, large dice
  • 5 cloves Garlic, chopped fine
  • 2 cups All-purpose flour
  • 3-4 Lemon wedges
  • 4-5 sprigs Fresh marjoram
  • 8-10 Kalamata olives, pitted and sliced
  • 1 Roasted pepper, large dice
  • 1 cup Chicken broth
  • 1-2 tablespoons Spice seasoning mix (favorite)



Step 1

Preheat oven to 350 degrees. In a one-gallon zip lock bag combine flour and spices and mix well. Add the chicken thighs and coat them evenly. Place a large skillet over medium-high heat. Add the olive oil and then place the coated chicken thighs skin side down in the preheated oil. Brown them for 3-4 minutes. Remove chicken from skillet and set aside. To the skillet add onion and garlic; coat evenly by stirring. Place browned chicken on top of coated onions and garlic. Add chicken stock to skillet. Top chicken with fresh marjoram and lemon slices. Bake 30 minutes. Add olives and roasted peppers just before serving.

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