Reviewed: Aug. 29, 2006

The flavor in this dish is perfect, not overwhelming. As it cooked my entire house smelled of oregano, garlic and lemon. The kids couldn't wait for dinner. my 7 and 4 year old kids LOVED this. Both kids asked me to make it again and again. My husband is a firm believer that lemon and chicken should never be paired but this he enjoyed and went back for seconds. I did find that i didn't have much liquid to baste with but I added a half cup of water for the last 30 minutes and it worked out perfectly. Chicken legs were moist and just right.

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Tricia

Cooking Level: Expert

Home Town: Billerica, Massachusetts, USA

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Reviewed: Jul. 31, 2006

great flavor, we will make this again thankyou.

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shawn

Cooking Level: Expert

Living In: Reardan, Washington, USA

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Reviewed: Jul. 17, 2006

This is soooooo good!!! Also very yummy on baby red potatoes -or any potatoes I'm sure- instead of chicken. I've been doing the chicken for 5 years now, and I can never stop myself from eating way too much of it!

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WANNARACE81

Cooking Level: Intermediate

Home Town: Windsor, Nova Scotia, Canada

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Reviewed: Jun. 30, 2006

This was great!! I made a few changes though. I only used one teaspoon of oregano and added extra lemon juice with a little Mrs. Dash Seasoning. Also I used boneless chicken breast and baked for 30 min covered at 400 degrees. It was yummy!!

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yvette23

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Reviewed: Jun. 11, 2006

I made this with 4 boneless/skinless breasts. I doubled all ingredients except the oregano (as others suggested) and marinated for 3 hours. I baked 15 min at 400 and 30 min at 375. The wasn't bad but it was very bland. I probably should have pounded the chicken breasts, as they were very thick. Maybe that would have helped with the flavor.

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Lara Z-B

Home Town: Athens, Attica, Greece

Living In: North Las Vegas, Nevada, USA

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Reviewed: May 21, 2006

This was very good! I left mine covered the entire time; otherwise, I wouldn't do anything differently.

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MTFBWY

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Reviewed: Apr. 25, 2006

I used 5 breasts that I tenderized. As written, I see how this would turn out dry(as evidenced by many complaints in the reviews). I left the lid on all the time, and also added a little lemon-flavored water. My chicken was not dry even with the breasts. My problem was that all I could taste was the overpowering pungency of oregano. This was quick, easy, and very low fat but would not make again.

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TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Apr. 19, 2006

This is my favorite easy chicken recipe! I use boneless skinless breasts and I ALWAYS grill on the barbeque. Oregano is optional. I keep a jar of minced garlic in the fridge for quick prep. I throw this all in a big baggie and take camping - the longer it marinates the better! I serve with Kraft's Italian pasta salad (made the day before) to which I have added crumbled feta, sliced greek olives, peppercinis, artichoke hearts & green onions, and a little more E.V. olive oil. I toss the pasta salad with fresh spinach and sliced cucumbers just before serving.

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ROCKES

Cooking Level: Intermediate

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Reviewed: Apr. 12, 2006

I used this recipe for boneless chicken breasts. Very flavorful! Fancy enough for a special occasion - easy enough for any old day. Photo available on my profile page.

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TRACY K

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

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Reviewed: Apr. 3, 2006

I left out the oregano b/c I could not find mine but it was still good a little bland though.

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johnnabonna

Cooking Level: Expert

Home Town: Oklahoma City, Oklahoma, USA

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Reviewed: Mar. 27, 2006

This chicken was so easy and yummy! I used thighs and chicken tenders, so everyone was happy. My 20 month old twins ate 4 strips each! A big hit!

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Anna&theboys

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Reviewed: Mar. 16, 2006

This was a great recipe. Even my picky 14 year old son liked it!

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Sharon L

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Reviewed: Feb. 26, 2006

FANTASTIC. WOULDN'T CHANGE A THING.

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SUNSHINELUVBABY

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Reviewed: Feb. 17, 2006

this had good flavor . I added too much lemon juice .I may try adding chicken broth or white wine next time.

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s.wilson

Cooking Level: Intermediate

Home Town: Defiance, Ohio, USA

Living In: Toledo, Ohio, USA

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Reviewed: Feb. 6, 2006

this chicken was very good and extremely easy to make.

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Shawn C.

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Reviewed: Jan. 31, 2006

This was just okay, nothing spectacular here. I used 10 chicken drumsticks and de-skinned them. I pretty much doubled the sauce and added 2 carrots, cut up into chunks. I covered and baked it for about 35min. Definitely needed to be a bit longer since the insides were still a little bit pink. Great lemony taste but I thought it lacked flavor overall.

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XXXNAUGHTY

Cooking Level: Intermediate

Living In: Burnaby, British Columbia, Canada

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Reviewed: Jan. 29, 2006

Great recipe! Modified for 2 servings. Used chicken breasts. Added two cloves of garlic. Before removing breasts from oven, drizzled olive oil over meat. Broiled for 2 minutes (High) for browning. It was flavorful and moist.

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TEFLONTOO

Living In: Tacoma, Washington, USA

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Reviewed: Jan. 20, 2006

This is a very good recipe for chicken. Goes nice with pasta. I used boneless chicken breasts so I cooked it the same amount of time, but changed the temp. to 350 degrees. The chicken was juicy.

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Chrissy Fessler

Cooking Level: Expert

Living In: Hazleton, Pennsylvania, USA

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Reviewed: Jan. 10, 2006

I really enjoyed this recipe and so did my husband who is eating healthier this year. It was a nice refreshing taste on drumsticks.

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Sunny

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Jan. 9, 2006

Very easy and simple recipe! I used chicken breast tenders and I doubled the olive oil and used the zest from the whole lemon, and it turned out great!

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MommyParker

Cooking Level: Intermediate

Home Town: Hughesville, Pennsylvania, USA

Living In: Thornton, Colorado, USA

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Mediterranean Lemon Chicken

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