Lemony Mediterranean Chicken Recipe - Allrecipes.com
Lemony Mediterranean Chicken Recipe
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Lemony Mediterranean Chicken

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"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 Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    30 mins
  • COOK

    1 hr

    1 hr 30 mins


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. 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.
  3. 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.
  4. 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.
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  • Cook's Note:
  • Use more lemons for extra tangy goodness. Also use whatever vegetables you prefer; it is delicious with any.

Reviews More Reviews

Most Helpful Positive Review
Mar 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.

Most Helpful Critical Review
Apr 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 sort of poached-looking and so did all the veggies that were not right on top. Not my cup of tea. Husband ate it fine, though.

Mar 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 I would make is that I just used what I had on hand i.e. a white onion. Otherwise....no changes and delighted with the results! When a 1 year old, a 2 year old and a three year old will eat a meal....that's a winner in my book! Thanks for the recipe! A must make....and now a family fav! Awesome!!!!!

Apr 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 any other site. I broiled the dish for a few minutes at the end. A handful of olives or some capers thrown in at the end would be good. It's great with greek salad and red wine.

Mar 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.

Mar 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.

Jul 17, 2015

The flavor of the sauce was delicious, but the chicken was dry, and I even took it out 10 minutes earlier than suggested. Next time I might try legs so the meat stays juicy, and I'll check it earlier. I'll definitely make it again-- very healthy and full of flavor.

Apr 14, 2015

Very simple and tasty. I used a large baking sheet instead of 9x13 to get more crispy edges on the veggies.


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  • Calories
  • 517 kcal
  • 26%
  • Carbohydrates
  • 65.1 g
  • 21%
  • Cholesterol
  • 61 mg
  • 20%
  • Fat
  • 16.7 g
  • 26%
  • Fiber
  • 9.2 g
  • 37%
  • Protein
  • 30.8 g
  • 62%
  • Sodium
  • 511 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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