Reviewed: Jul. 27, 2008

I made this exactly as written minus the salt (low sodium diet). It was quite tasty and very easy. The only thing I will do differently next time is marinate the chicken for 30min-1hr to let the flavor come through a bit more. I will definitely make this one again!

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Steely_Cas

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Reviewed: Jun. 17, 2008

Loved it. I'm always looking for recipes where I can utilize bone-in chicken breast, which I prefer to boneless. That the recipe uses skinned chicken is another bonus; the flavor goes more "into" the chicken then just resting on top of it. And it's healthier too! I did add a splash more olive oil and will probably double the recipe for the sauce next time, as the pan drippings were good but a bit skimpy. Thanks, Niblets!

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Barbarella

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Reviewed: Jun. 2, 2008

Good, but too lemony. I would make it again with about 1/2 or less of the lemon juice.

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B

Cooking Level: Intermediate

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Reviewed: Apr. 22, 2008

absolutely delicious! used a little more garlic than it called for. definately at the top of our list!

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laurenjason

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Reviewed: Apr. 17, 2008

Dry and bland. My hubbie forced it down, but nicely asked me never to make this again.

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jennwhitehead

Cooking Level: Intermediate

Living In: Lubbock, Texas, USA

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Reviewed: Apr. 15, 2008

This was really good, I would of gave 5 but I forgot to remove the skins but this was easy and the chicken was juicy, I followed the recipe exactly only adding a tbsp of herbs de france

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allana

Cooking Level: Intermediate

Living In: Saint Petersburg, Florida, USA

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Reviewed: Apr. 1, 2008

My husband,not a great lover of chicken,raved about this recipe! Did a couple of time savers. First used bottled lemon and dried lemon peel. Second, used jarred diced garlic.

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woodlomond

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Reviewed: Mar. 16, 2008

Very good and the chicken stayed tender. However, I did marinate the chicken in the herb and lemon juice mixture for a few hours before I cooked. I set the oven for 350 and cooked for around 30 mins (20 mins covered, 10 uncovered), turning and basting the chicken every 10 mins. I threw in some cut up red potatoes too and it all came out wonderfully.

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EvelynChauder

Cooking Level: Intermediate

Home Town: Alhambra, California, USA

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Reviewed: Mar. 12, 2008

I increased the amount of garlic, but otherwise followed this recipe pretty closely. I did throw some halved new potatoes, artichoke hearts and kalamata olives in to roast with the chicken, and they tasted great cooked in the chicken juices and the sauce. Very good recipe, NIBLETS. Thank you.

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Dianemwj

Cooking Level: Expert

Home Town: Burbank, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Feb. 27, 2008

We loved this! I used a whole chicken and basted it in the sauce as it roasted, halfway through I added some frozen green beans and roasted them in the pan juices. It was perfect with the Oven Brown Rice from this site. Thanks for the great recipe!

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Lynn

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Reviewed: Feb. 19, 2008

My chicken came out more poached than baked. I made this up early in the day and left the baking dish in the fridge marinating. The flavor was nice and maybe next time I would cook uncovered the whole time or use less lemon juice. With so may other recipes I don't know that I will try this one again too soon.

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Jenifer

Cooking Level: Intermediate

Living In: Townshend, Vermont, USA

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Reviewed: Feb. 16, 2008

Quick to prepare this tasty moist chicken. Loved the fact all ingredients can mix in the casserole dish to coat the chicken and then pop in the oven.

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Cathy G.

Cooking Level: Expert

Home Town: St. Catharines, Ontario, Canada

Living In: Thorold, Ontario, Canada

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Reviewed: Feb. 12, 2008

Very nice flavor. I marinated the drumsticks all day which really brought out the flavor of the marinade without making it too lemony. I added a dash of thyme and served it with plain white rice. I will definitely make this again.

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Laura August

Cooking Level: Intermediate

Living In: Moorpark, California, USA

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Reviewed: Jan. 30, 2008

Used chicken breasts and cooked for 25 mintues. It turned out great! I used pan dripping + chicken bouillon cube and cornstarch for a gravy on mashed potatoes!

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ANGELA43

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Jan. 30, 2008

Easy to make and tastes good.

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KC

Cooking Level: Intermediate

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Reviewed: Jan. 28, 2008

I substituted lime for lemon and thyme for oregano. This dish was easy, but I'm not a big chicken fan, so I don't know if I'd make it again.

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CROWCHICK

Cooking Level: Intermediate

Living In: Greenhills, Ohio, USA

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Reviewed: Jan. 28, 2008

Wow! It tastes good! I don't make things often that taste good (I'm notorious for messing recipes up). The chicken came out really tender with a light pleasant flavor to it. I used 3 skinless chicken breasts, halved. I covered the dish in aluminum foil on 400d for 20 min. Also, I halved the oregano. I ended up using almost all the zest on my lemon and most of the juice! I also added a bit more oil since it didn't look like there was enough for my chicken when I finished. I know people say it's too lemony, but I wonder if that's because they marinate it? I didn't marinate mine (didn't have the time) and the lemon flavor turned out very mild.

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Nicole

Cooking Level: Beginning

Home Town: Biloxi, Mississippi, USA

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Reviewed: Jan. 6, 2008

The combination of flavors in this recipe is excellent creating a great tasting dish. The only reason I did not give it 5 stars was because it did not make enough sauce for continued basting(even with using 1 and 1/2 lemons and ~2 T. olive oil). I will definitely make again however I will likely save some sauce on the side to add for basting. Overall it was a very tasty and unique dish.

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Autumn Marie

Cooking Level: Intermediate

Living In: Independence, Ohio, USA

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Reviewed: Jan. 4, 2008

This recipe is lovely, however I found there was not enough of a sauce...so the second time I made it I transferred the chicken to a plate and then poured the leftover juices into a pan, and added a dash of white wine and a few spoons of chicken stock, then I let it simmer to create a nice sauce. I also added a bit of thyme and rosemary to the sauce...then poured it over the chicken.For those of you who don't like too much of a garlic flavour you could omit the garlic when seasoning it, but bake it with a few cloves of garlic still in their skins, it gives a very subtle garlic flavour.

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Amanda

Cooking Level: Expert

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Reviewed: Dec. 30, 2007

I made this dish for a potluck office party and everyone enjoyed. Couldn't believe the requests I had for the recipe. I am vegetarian, so followed the recipe without making any changes.

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