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My review
Mediterranean Lemon Chicken
11
NIBLETS
"This goes nicely with roasted potatoes! Mmm mmm Mediterranean! The recipe uses chicken legs, but works for any chicken parts."
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Ingredients
1 h 5 m servings 241Original recipe yields 6 servings
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- US
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Directions
{{model.addEditText}} Print- Preheat oven to 425 degrees F (220 degrees C).
- In a 9x13 inch baking dish, grate the peel from 1/2 the lemon, squeeze out the juice (about 1/4 cup) and add to peel with the oregano, garlic, oil, salt and pepper. Stir until mixed.
- Remove skin from chicken pieces and discard. Coat chicken pieces with the lemon mixture and arrange, bone-side up, in the baking dish. Cover dish and bake for 20 minutes. Turn and baste chicken.
- Reduce heat to 400 degrees F (205 degrees C) and bake uncovered, basting every 10 minutes, for about 30 more minutes. Serve chicken with pan juices.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 338465 Ratings
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Most helpful positive review
1/15/2003
This was probably the easiest last minute dinner idea I have ever had. I was able to throw it together in under 5 minutes. I used bottled lemon juice instead of squeezing a lemon and everythin...
Most helpful critical review
10/22/2002
What a waste of chicken!! This was the worst recipe I have ever tried. Way too much oregano and lemon juice and the chicken was tough. I followed the recipe exactly as written. I do not re...
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1/15/2003
This was probably the easiest last minute dinner idea I have ever had. I was able to throw it together in under 5 minutes. I used bottled lemon juice instead of squeezing a lemon and everythin...
5/12/2005
Oh Yum!!!! I doubled the sauce (but not the oregano) as per other reviews, did not marinate as others had done, kept the chicken covered the entire time, and baked for a total of 40 minutes. T...
6/17/2002
This is a really good chicken recipe. We used boneless breasts, though, and I didn't reduce the cook time. They came out a bit tough, so definitely reduce the cook time if you are using bonele...
5/30/2002
I roasted some quartered potatoes along with the chicken and served with a green salad. Everyone liked it. Next time I will double the ingredients for the sauce and marinade for a few hours be...
2/27/2002
This dish was the first to go at the buffet I brought it to. The kids ate it up. I used fresh oregano and boneless thigh pieces. Also, I cooked them covered to retain the maximum pan juices, whi...
1/20/2006
This is a very good recipe for chicken. Goes nice with pasta. I used boneless chicken breasts so I cooked it the same amount of time, but changed the temp. to 350 degrees. The chicken was juicy.
10/22/2002
What a waste of chicken!! This was the worst recipe I have ever tried. Way too much oregano and lemon juice and the chicken was tough. I followed the recipe exactly as written. I do not re...
1/29/2006
Great recipe! Modified for 2 servings. Used chicken breasts. Added two cloves of garlic. Before removing breasts from oven, drizzled olive oil over meat. Broiled for 2 minutes (High) for brownin...
3/12/2008
I increased the amount of garlic, but otherwise followed this recipe pretty closely. I did throw some halved new potatoes, artichoke hearts and kalamata olives in to roast with the chicken, and...