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My review
Lemony Mediterranean Chicken
7
joecraig
"This is one of my most favorite family recipes. I can remember my mom would always make this when people would come over."
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Ingredients
1 h 30 m servings 517Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 400 degrees F (200 degrees C).
- Combine olive oil, lemon juice, lemon zest, garlic, oregano, salt, and black pepper in a bowl. Place chicken breasts into a 9x13-inch baking dish. Brush lemon juice mixture over chicken.
- Place potatoes, red bell pepper strips, red onion, and lemon slices in a bowl, pour remaining lemon juice mixture over vegetables, and toss to coat. Arrange vegetables and lemon slices around chicken breasts in baking dish.
- Bake in the preheated oven for 30 minutes; brush chicken and vegetables with pan drippings. Continue baking until chicken is browned, the juices run clear, and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F (70 degrees C), about 30 more minutes.
Footnotes
- Cook's Note:
- Use more lemons for extra tangy goodness. Also use whatever vegetables you prefer; it is delicious with any.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
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Reviews
Read all reviews 3238 Ratings
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Most helpful positive review
3/21/2013
OH WOW! This is an incredible recipe! My husband about fell over it was so good! Ever have those meals where when it's over you could eat it all over again? Well, this is one! The only note that...
Most helpful critical review
4/27/2014
This just didn't come out well for me. I think maybe my 9x13 was just too deep or something. I'd try this again on a jelly roll pan so that everything can get roasty good. My chicken came out so...
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3/21/2013
OH WOW! This is an incredible recipe! My husband about fell over it was so good! Ever have those meals where when it's over you could eat it all over again? Well, this is one! The only note that...
3/25/2013
Very good. I made it pretty much as written, except that I used chicken thighs. My husband and I both enjoyed the flavors. I squeezed a little lemon on mine after cooking.
4/10/2013
Must admit that I was skeptical about this recipe because it was so simple. Sometimes simple is best. It turned out to be just outstanding--one of the best recipes I've discovered on this or an...
3/18/2013
This is wonderful! I used onions, red potatoes, carrots, red peppers and Brussel sprouts for the veggies. I put the oven on broil the last few minutes to brown the chicken.
9/25/2015
This dish was very good and easy. I'd recommend boiling the potatoes for about 10 mins prior to putting in the baking dish. That way they will be cooked evenly by the time the chicken is fully c...
4/14/2015
Very simple and tasty. I used a large baking sheet instead of 9x13 to get more crispy edges on the veggies.
4/27/2014
This just didn't come out well for me. I think maybe my 9x13 was just too deep or something. I'd try this again on a jelly roll pan so that everything can get roasty good. My chicken came out so...
3/20/2014
This was an extremely good recipe! Loved it! Watch your chicken carefully with the cooking time and temp, as written it will make the chicken dry.
2/28/2014
This was a fantastic dish! The only thing we changed was we used chicken thighs with skin. My husband made a bed of lemon slices, put the seasoned chicken on top and threw in diced red potatoes ...