Chicken Thighs with Soy Sauce and Stuff

Dan here today.  I found this recipe by using the “use up leftover” feature on bigoven.com and plugging in oregano and chicken as my leftover ingredients.  The goal was to prune the oregano in the Aerogarden, which had been getting quite frisky with the lemon basil and the regular basil and needed to learn some respect for personal space.  The original title of the recipe was “lemon garlic chicken thighs", but since I tasted neither lemon nor garlic, I think my title is more appropriate.  I also made a couple of other changes, like substituting fresh oregano for dried.  Here’s the recipe:
chicken thighs2

Chicken Thighs with Soy Sauce 
Despite the use of soy sauce, which I am typically not a huge fan of, the chicken turned out pretty well.  To me, the thighs tasted a bit like chicken nuggets, which we all know I used to love.  However, as far as I could tell, the fresh oregano added nothing to the dish.  This has been a common problem for me, as the few times I’ve used fresh oregano, its flavor has disappeared in the dish.  Has anyone gotten good flavor out of the fresh herb, or should I stick with the dried stuff?

Ingredients:
6 chicken thighs
2 Tbsp olive oil
1/4 cup lemon juice
1/4 cup soy sauce
1 tsp garlic powder
1 tsp salt
1/2 tsp pepper
Handful of fresh oregano leaves


Directions:
1.  Preheat oven to 400 deg F.
2.  Combine everything except oregano in a baking dish.  Add the chicken and coat both sides with the marinade.
3.  Bake for 45 minutes.
4.  Top with fresh oregano and eat.