Lemony Mediterranean Chicken Recipe - Allrecipes.com
Lemony Mediterranean Chicken Recipe
  • READY IN hrs

Lemony Mediterranean Chicken

Recipe by  

"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

Directions

  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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 1 hr
  • READY IN 1 hr 30 mins

Footnotes

  • Cook's Note:
  • Use more lemons for extra tangy goodness. Also use whatever vegetables you prefer; it is delicious with any.
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Reviews More Reviews

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.

 
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.

 
Feb 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 and fresh string beans! It was a quick dinner and healthy. The chicken came out perfectly juicy. Although we didn't really eat the skin on the chicken, it gave great moisture to the veggies! Really great and versatile dish.

 
Feb 03, 2014

Didn't change a thing..Awesome addition to our Super Bowl 48 meal..added Bilo Walter's Roasted Potatoes, Chili Beans, Balsamic veggie skewers and macaroni salad...Super delicious meal!

 
Jan 29, 2014

This was delicious. Only changes I made were to use a white onion,italian seasoning mix(didn't have straight oregano) and only used 2 chicken breasts cut in half which were pretty well covered by the veggies. Cooked for about 45 min...did check and baste frequently . Chicken was not dry at all. Very tender. Served with crusty baguette to sop up juices. Husband loved it. One of the few meals where there were no leftovers.

 

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Nutrition

  • 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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About the Cook

joecraig
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