Reviewed: Nov. 2, 2003

Definitely easy and the flavor was ok, but I didn't alter the recipe any and there was a ton of oil in the bottom of the pan. I also found it a little boring, with all that oregano; couldn't taste the lemon at all. The kids ended up scraping off the "green stuff" which they seemed to find was just too intimidating. Probably won't make again, but thanks anyway!

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Joan

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Reviewed: Sep. 20, 2003

Tasty and quick. Although to give 5*'s the recipe has to be a knockout. I used another user's suggestion and served it with feta, tomatoes and some pasta.

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BajaValle

Cooking Level: Intermediate

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Reviewed: Aug. 21, 2003

This was quite good. I used boneless skinless chicken thighs, so cooking per directions made them overcooked. Next time I will cook for 5 less minutes. My hubby really liked this. I served with Stovetop Stuffing and green beans, and it was very satisfying.

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Joyce A.

Cooking Level: Expert

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Reviewed: Aug. 9, 2003

I took the chicken skin off and ate this hot. Absolutely loved it and my husband doesn't like dark meat liked it too.

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KBRECIPES

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Reviewed: Jul. 24, 2003

This recipe tasted great - with one exception. There was a bit too much grease on the chicken. The next time - I think I might put the chicken pieces on a grill rather than in the oven. or perhaps put them on a rack in the oven.

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MCS80013

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Reviewed: Jul. 23, 2003

This was very tasty. Near the end of the cooking time I broiled the thighs, skin side up until the skin was crispy. This recipe seems Greek to me and I was putting Feta cheese on salads while these were broiling. I decided to add a bit to the top of a few of the thighs. Yum...the flavor was even better. Next time I might work on making some kind of a Feta sauce to serve with them. BTW...they are low carb too.

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LINDABTX

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Plano, Texas, USA

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Reviewed: Jul. 16, 2003

I too made this with boneless skinless breasts as that's all I had, and baked them at 375 for about 30 minutes. Good flavor! I will try with thighs and make these for a picnic next.

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tracylynn

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Reviewed: Jun. 3, 2003

This was very good. My husband loved it.

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ANGELHAIR45

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Reviewed: May 29, 2003

Great, easy recipe! Used chicken breast instead of thighs, and lowered temp to 400... came out great!

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EVENSTAR38

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Reviewed: May 5, 2003

Easy to make, but I used a bit too much lemon juice. Chicken turned out tender and juicy.

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01COOKIE

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Reviewed: Apr. 10, 2003

I made this on the day it was posted for "Meal of the Day" because it sounded tasty and easy. Well, I thought the chicken thawing in plastic in the fridge was a whole cut-up chicken, not cutlets! So,I had to improvise by lowering the heat to 350 and I cooked them for about 20 minutes. They were still wonderful and my family really, realy liked them. This is one I'm keeping, and I will try it with other chicken pieces too.

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LINDA528

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Reviewed: Apr. 1, 2003

I LOVE to cook, and have no problem spending hours in the kitchen preparing a difficult dish. So I was a bit hesitant to try this meal since it called for few ingredients and took little time to prepare. Am I glad I decided to try it!!!!! Not only did it take almost no time to prepare, but it was so good we were all fighting for the last piece -- this includes my 5 and 6 year old sons. It tasted better than many of my complicated dishes! The only thing I would like to add is that if you like to eat the skin (come on, admit it -- some of you do love chicken skin!), cook the chicken skin side down for the first 15 minutes so that it can dry and turn crispy for the last 15-20 minutes. Thank you Teresa for sharing this fabulous recipe!

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Rachell

Cooking Level: Expert

Home Town: Orange, California, USA

Living In: Eugene, Oregon, USA

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Reviewed: Mar. 4, 2003

This was great! Very easy to make. I used boneless, skinless chicken because we're all watching our weight. The lemon really perked it up. Came out really tender. Even my picky pre-teen brother liked it. Great with any side dish (I served low-sodium stuffing and green beans).

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Julie B

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Reviewed: Dec. 1, 2002

Very simple and very good!

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AprilRenee417

Living In: Windsor Mill, Maryland, USA

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Reviewed: Nov. 22, 2002

Everyone raved about the chicken!!!! Thanks for a great quick and easy recipe.

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MOMMYDARLENE

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Reviewed: Nov. 7, 2002

This was okay, but nothing special. It was certainly easy, though, which is good on a weeknight.

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pamc

Cooking Level: Expert

Living In: Miami, Florida, USA

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Reviewed: Aug. 22, 2002

I was afraid the oregano would be overpowering, but it was great! Not sure I'd like this on boneless skinless breasts - maybe too much oregano then. I baked at 450 for 15 min. then 350 for about 35 min. (had another dish to cook at same time at 350) and it turned out great. Hubby doesn't like baked chicken and said I COULD make this one again. Thanks!

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JOJOD416

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Reviewed: Apr. 15, 2002

Great receipe. Very fresh and light tasting. I too used boneless chicken breasts. Ingredients are common and it is a quick easy dish to prepare. Definitely a keeper and would make for company.

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CJSALES

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Reviewed: Apr. 9, 2002

I substituted boneless chicken breasts and baked at 350 degrees for 1/2 hour and they were perfect!

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 25, 2002

This made delicious and juicy chicken. I will make this again. I don't have children so I'm not sure how a picky kid would like it. My fiance and I enjoyed it!!

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