Reviewed: Dec. 3, 2007

Very good recipe! I always use boneless and skinless chicken breasts whenever I prepare a chicken dish. To ensure maximum taste to the chicken, I cut it up in medallions / tenderloin style. I added extra garlic also. Yummy stuff!

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Daniel

Cooking Level: Expert

Home Town: Casselman, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Nov. 18, 2007

This recipe was ok...lemon flavor a little too strong, though. I added more garlic and some water, after reading some of the other reviews to tone down the lemon flavor, but it was still too strong for my taste.

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mandalin84

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Nov. 14, 2007

I marinated overnight to rave reviews. I served it with rice and peas. Will definitely make again

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TamiB

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Reviewed: Nov. 13, 2007

really good , definitely satisfied and will probablly make again !

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kaianasmama

Cooking Level: Intermediate

Home Town: Amherstburg, Ontario, Canada

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Reviewed: Nov. 2, 2007

I used 2 large chicken breasts and cut them into fourths and baked in a 9x9 glass pan for 15 mins at 425 and then for 15 mins at 375. It was a little overcooked but not too much. I also added the zest of 1 whole lemon and the juice of 1.5 lemons. It gave it a GREAT flavor and although it doesn't seem like much, the lemon juice combines with the chicken juice to make a GREAT sauce. Goes well with brown rice!

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alreynolds

Cooking Level: Expert

Home Town: Bryan, Texas, USA

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Reviewed: Oct. 21, 2007

My family really enjoyed this recipe. It was simple to make and did not take a lot of time to pull together.

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dwaszak

Home Town: Brooklyn, New York, USA

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Reviewed: Oct. 16, 2007

This was my first stab at cooking for my family, something I try to do once a week and give my mom a break from all the kitchen stuff. So I thought I would try something simple and very different from the regular family meals we have, and came across this recipe... I am SO glad I did! I allowed the chicken to marinate for a few hours before putting it in the oven - this allowed the lemon juice to be absorbed and made the chicken so tender it almost fell apart while I was serving it onto plates. The lemon-garlic-oregano mix provided a suculent and tangy taste to the chicken, which even my picky younger sister asked for more of! Serves well wih potatoes or rice! I'll be making it again by popular request!

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markolomeu

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Reviewed: Sep. 20, 2007

I thought this was a good recipe! Nothing like the ordinary baked chicken. Me & My Husband enjoyed it very much. I had a few more legs than the recipe called for, so I added a few more ingredients. Still turned out great! I also put some potatoes in with it, although I should have put more bc they didn't last long.. Next time I will add more potatoes and maybe use one of the suggestions from here and add some half & half cream. Great recipe. Thank you!

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Joanna

Cooking Level: Intermediate

Home Town: Walker, Louisiana, USA

Living In: Jarreau, Louisiana, USA

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Reviewed: Sep. 15, 2007

Easy to make and delicious! I roasted potatoes with the chicken and it came out very well.

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ogurion

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Reviewed: Aug. 29, 2007

I'm in love! The flavors blended really well for me. I put chicken breasts in a crock pot for a few hours and used lemon juice instead of an actual lemon. This chicken is good cold (think with a salad) or warm. Next time, I'll serve it over pasta!

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Special K

Cooking Level: Expert

Home Town: Brookfield, Wisconsin, USA

Living In: Evanston, Illinois, USA

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Reviewed: Aug. 28, 2007

This is one of my favorite easy to make dishes on the website! I have made it at least 3-4 times now, and every time, my guests have enjoyed it. Adding a little extra lemon juice and ingredients to the pan is great, because then I can use it on some white rice with the chicken!! Thanks so much for posting it!

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Jigna

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Reviewed: Aug. 21, 2007

lots of time, lots of work. Cooking time was too long and it ended up dry. Should trust what I see, but I try to follow recipes exact the first go round.

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RACHEL1070

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Aug. 18, 2007

This recipe was awesome. I did make a large batch using drumsticks and started getting lazy with removing the skin. So stick to the recipe and remove the skin...you'll appreciate the seasonings.

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BUTTAFLYJ

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Reviewed: Aug. 13, 2007

I made this recipe for a dinner party. Everyone loved it however next time I would cook it less as it was a bit dry.

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Cara T.

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Reviewed: Jul. 29, 2007

This was alright, but I would not make it again. Too much lemon.

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laurakate

Cooking Level: Intermediate

Home Town: Bellbrook, Ohio, USA

Living In: Kettering, Ohio, USA

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Reviewed: Jul. 7, 2007

I made this twice this week - my fiance and I love it! I use boneless/skinless chicken breasts and I double all ingredients except the oregano. Lemon juice works as well as lemon itself - I didn't notice any difference. Overall, this recipe is fantastic. I'm glad I found it.

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Avrah

Cooking Level: Intermediate

Home Town: Waynesburg, Pennsylvania, USA

Living In: Morgantown, West Virginia, USA

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Reviewed: Jul. 3, 2007

I love this recipe. It really can't be beat if you are looking for something quick and easy, that doesn't taste like it was made last minute. I also love the versitility as the chicken is good in a salad over pasta or alone as an entree. I have made this numerous times and it has become a much requested family favorite. Of course, everyone has their own tastes, but I usually make the sauce as written (we love it that way), and I adjust the cooking time based on the cut of chicken I happen to have on hand. Thanks for a great recipe!

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Toasty Mama

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Reviewed: Jun. 28, 2007

I thought this was wonderful! I used thin boneless/skinless chicken breasts and adjusted the cooking time accordingly. I also used "Italian Seasoning", instead of dried oregano since that is what we had. My it was super quick to make and my husband and 18 month old loved it! I like bold flavors so I probably used more garlic too. I definitely will be making this again.

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SQUEAKYRG

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Jun. 27, 2007

I switched it up a bit and made it in a pan, but my cousin (who hates everything but mac and cheese) "loves" it. awesome

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weis0470

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Reviewed: Jun. 17, 2007

i doubled the recipe for the lemon sauce and added a little brown sugar. I baked ir at 400 for 20 minuts and than grilled it. i served it with vegetable fried spicy rice.

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Daniel Gralnick

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Mediterranean Lemon Chicken

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