Reviewer:

Reviewed: Mar. 24, 2013

I used the marinade w/ extra lemon juice and 3/4 tsp marjoram instead of oregano, with 5 thighs. The rest I did the same. It had a very mild flavor. NOT overly lemony!!!!

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Reviewer:

KAE2

Reviewed: Feb. 16, 2013

bof, goute seulement le citron (translation: blah, just tasted like lemon)

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Reviewer:

barrannie

Cooking Level: Intermediate

Reviewed: Jan. 27, 2013

I liked that the chicken was moist, but there wasn't a lot of flavor. Next time I am going to add more and different spices to see what happens. The lemon juice was a nice touch, though

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Reviewer:

cfernholz

Reviewed: Jan. 4, 2013

I did this with leg quarters, left the skin on, used the pan juice on white rice. It was great.

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Reviewer:

Rex Hutcheson

Reviewed: Oct. 14, 2012

Easy and flavourful. I would use boneless & skinless breasts next time in order to reduce the fat and calories, as well it would shorten the cooking time.

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Reviewer:

karenb123

Reviewed: Sep. 25, 2012

made this with chicken breasts and we found it to be nice and flavorful. wasn't anything amazing but had a nice fresh flavor that was both different and yummy! i did lower the heat and only baked for about 35 minutes total. i found it to be quite good cold the next day over an asian-style salad.

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Reviewer:

BECCAP

Cooking Level: Intermediate

Home Town: Warminster, Pennsylvania, USA

Living In: Pipersville, Pennsylvania, USA

Reviewed: Jun. 3, 2012

Soooooooo tasty. I added half more lemon and let it marinate for 4 hours and it was absolutely bone sucking goodness. My 6 and 2/12 year old thought so too. This is a keeper!!!! I cooked it for ten minutes in the oven then my husband wanted to grill it till the end, it was delist!!!!!

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Reviewer:

puamama

Reviewed: May 21, 2012

Wow this was delish. Since I had to use ground oregano, I halved the amount. I used 3 t garlic powder just in sake for my time schedule. I covered the breasts when in the oven turning every now and then. I love it. Quick and easy gourmet.

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Reviewer:

ajaderecio

Living In: Upland, California, USA

Reviewed: May 19, 2012

I've made this recipe three times now and it's become one of our favorites. I've used legs, thighs and tenders and we definitely prefer the dark meat pieces over the breast with this recipe. Followed the recipe as written every time and it's turned out delish! Served with rice and a salad, it's fast, healthy & yummy. Thanks for posting!

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