Reviewed: May 12, 2007

I made this using chicken tenderloins, since that's what I had handy. I added cream to the sauce & tossed it with linguine. I liked it, but it seems that there's something missing, and my husband said it was too lemony--but ate all of it! I'll probably make this again, and see what it needs. Rosemary, perhaps?

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MAGMOM

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Morgantown, West Virginia, USA

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Reviewed: May 5, 2007

I thought this was a fabulous interaction of flavors. I did however make modifications. I eased up on the Oregano slightly. I also added half and half to the dripping to make a nice thick sauce to which I added some of the cooked chopped spinach I used as a side dish, The presentation was superb!

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joanneva12a

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Reviewed: Apr. 24, 2007

It's too lemony for my taste. I dipped it with buttermilk house sauce from jack in the box to balance the taste. I dont think I'll be making this again..

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PRINCESSDJ

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Reviewed: Mar. 30, 2007

I used a chicken breast and extra garlic. Very tasty.

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Hannen

Cooking Level: Intermediate

Home Town: Butler, Pennsylvania, USA

Living In: Houston, Texas, USA

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Reviewed: Mar. 20, 2007

this was an easy and tasty recipe. the only change i made was to use low fat cooking spray instead of the oil. turned out really well. thanks.

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traceym

Cooking Level: Intermediate

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Mar. 2, 2007

Very Good! This is the second time I've made this dish. The first time I followed the recipe. The second time I made a white cream sauce then added all of the pan juice, cut up chicken and added fresh spinach cooked till wilted and served it over bow tie pasta. It was excellent. My family loved it!

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sahsfw

Cooking Level: Expert

Living In: Lansdale, Pennsylvania, USA

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Reviewed: Feb. 10, 2007

fabulous did individual servings in foil packets and it was great.

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ZAFIRO80

Cooking Level: Expert

Home Town: Staten Island, New York, USA

Living In: San Antonio, Texas, USA

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Reviewed: Feb. 6, 2007

It was not the best. Did not care for it.

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Serena

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Reviewed: Jan. 29, 2007

This turned out pretty good. I used 6 large boneless chicken breasts so I doubled the sauce ingredients which made the chicken really juicy & flavorful. I didn't have to reduce the cook time like others though. I liked how the recipe used fresh ingredients for the sauce & the aroma was heavenly! I added brown rice to complete a healthy meal. I'm sure I will make again sometime.

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Busy Bee

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Reviewed: Jan. 15, 2007

This was a great light and refreshing recipe! It works well with boneless chicken as well, (however 20 minutes is enough cooking time for boneless). My husband, who is not big on healthy food loved it!

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Suzanne Gallic

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Reviewed: Jan. 9, 2007

Mmm...so flavorful! My boyfriend was concerned when he saw me disgarding his favorite part [the skin]. But when he tasted it he said that it was flavored to the bone, and the flavor usually stops at the skin. He ate like 5 legs and told me that I was marriage material. Thanks for the post.

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JennaLynn

Cooking Level: Intermediate

Living In: Glendale, Arizona, USA

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Reviewed: Jan. 2, 2007

This dish is ok. Flavor ok, but oregano is a bit strong. Chicken was also a bit tough and dry. I suggest checking chicken to see if done before 50 minutes of cooking.

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Jennifer

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Reviewed: Jan. 1, 2007

I love this recipe. Simple but tasty. I use chicken breasts, and top them with "Best Marinara Sauce Yet" from this site. I then top with shredded mozza, which melts. This comes close to one of my favorite restaurant dishes. Sooo good!

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SEZZWHO

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Reviewed: Dec. 19, 2006

i loved it...my husband thought that it was to much lemon flavor, but my 1 and 3 year old liked it

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Smonson

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Reviewed: Dec. 2, 2006

My husband doesn't particularly care for "healthy" chicken. He loved this and asked me to add it to the recipe box. So nice to find a lemon chicken recipe that actually has flavor.

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BABYFRO97

Cooking Level: Intermediate

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Reviewed: Nov. 20, 2006

I used 3 chicken breasts instead of 6 legs and it was good, however, I feel like I could have used much less effort and marinated my chicken in italian dressing.

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al

Cooking Level: Expert

Home Town: Montgomery, Alabama, USA

Living In: Birmingham, Alabama, USA

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Reviewed: Oct. 27, 2006

This was VERY good and easy. I used chicken breasts and doubled the recipe. Wouldn't change a thing.This will definately go into my recipe file. Thank you

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mary bennett

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Reviewed: Oct. 2, 2006

This was a great recipe. I just made some adjustments. I used drumsticks instead of leg quarters. Used about 1/8 tsp. garlic powder, 1/8 tsp. garlic salt, 1/8 tsp. lemon pepper, & 2 tbsp. of lemon juice from bottle. Cooked in oven for 1st 30 minutes at 425 F & then put on grill at medium low heat, occasionally sprinkling with small amount of the 1/8 tsp. garlic powder, 1/8 tsp. garlic salt, & 1/8 tsp. lemon pepper & cooked for an additional 10 – 12 minutes. Served with mixed vegetables in butter, salt, & pepper & creamy basil rotini. (For 2 servings)

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Dragngirle

Cooking Level: Intermediate

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Reviewed: Sep. 18, 2006

It's OK and it's easy, but my husband decided he preferred his chicken fried.

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DiBenson

Cooking Level: Beginning

Home Town: Oshkosh, Wisconsin, USA

Living In: Wautoma, Wisconsin, USA

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Reviewed: Aug. 31, 2006

I used chicken thighs with skin on, lifted the skin and put some of the seasoning and a lemon slice under skin (as well as on top of chicken) baked uncovered. Used to get chicken similar to this at a local greek restaurant, don't need to leave home now. Excellent.

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babseybaby

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Mediterranean Lemon Chicken

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