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Mediterranean Lemon Chicken
May 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. The meat fell off of the bones! It was so tender & tasty over rice! Thanks!Update! I made this again, this time tripling the sauce and using fresh oregano and lemon thyme. I used one third to marinade some red potatoes and carrots and the rest for the chicken for about an hour. I then threw the veggies in the oven at 400 for about half an hour, then added the chicken for another 40. Served over rice....mmmmm...

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