Baked Greek Chicken with Fresh Lemon and Dill

• 4 cloves - garlic
• 5 Tablespoon - fresh dill
• 2  - lemons
• 8  - skin-on, bone-in chicken thighs
• ½ teaspoon - salt
• ½ teaspoon - black pepper
• 1 Tbsp - extra virgin olive oil
• 3 Tbsps - extra virgin olive oil
• ¼ teaspoon - salt
• ⅛  - fresh dill

Instructions

1. Preheat the oven to 375°F.
2. Mince the garlic, chop the dill, and juice the lemons. Set ingredients aside. Season the chicken with salt and pepper.
3. Heat the oil in a large, ovenproof frying pan over medium-high heat. Add the chicken, skin-side down, and cook until deep golden brown, about 8 minutes. Meanwhile, make the sauce.
4. In a small bowl, combine the lemon juice, olive oil, garlic, half the chopped dill, and the salt. Set aside.
5. Turn the chicken skin side up in the frying pan. Reserve about 3 tablespoons of drippings in the pan and discard any extra. Stir the lemon sauce and pour over chicken.
6. Bake the chicken on middle rack of oven until the thickest part of the thighs registers 165°F on an instant-read thermometer, about 20 minutes.
7. Check to see that chicken is done. Remove from oven or add time as needed.
8. Scatter the dill sprigs over chicken. Serve chicken in the sauce, with the remaining chopped dill on the side.