The reviewer gave this recipe 4 stars. This recipe averages a 4.15 star rating.
Reviewed: Jan. 6, 2006
i marinated this for 30 mins...next time i would cut down on the lemon juice a bit, the flavor was a bit strong. i would also not use the full amount of oregano, i used one teaspoon and it was plenty. i really enjoyed the recipie and will be making it again, thank you!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.15 star rating.
Reviewed: Nov. 29, 2005
Easy and tasty. I will make this dish again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.15 star rating.
Reviewed: Oct. 25, 2005
Good recipe. I used a whole chicken cut-up and took the liberty of seasoning the meat before adding the lemon mixture. I boiled the potatoes on the stove top to avoid the potatoes taking all the juices as previously suggested. As a base for lemon chicken I would definitely use this recipe again. Thanks for sharing.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.15 star rating.
Reviewed: Oct. 20, 2005
This was pretty good. Not my favorite. It did turn out a little gray. I took the skin off like the recipe called for. I'm thinking that's why it turns out gray. But I'm no chef. I ended up putting half lemon juice and half lime juice and adding some chicken broth so it didn't dry out. Overall, it was tasty. Nice tangy flavor.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.15 star rating.
Reviewed: Oct. 2, 2005
Tried it last night with boneless chicken breast. Perhaps recipe would be better with legs (because fatter) as the meat was a little dry (had to add water every time I took it out of the oven. Taste is VERY lemony, so beware if you don't like lemon all that much. Perhaps a bit of chicken broth added to the sauce would have compensated for the lack of liquid and to soften the lemon taste a little. And yet, good recipe overall.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.15 star rating.
Reviewed: Sep. 28, 2005
Fantastic recipe! I doubled the batch of lemon juice mixture and added baby potatoes, red and orange peppers, red onion and mushrooms. It was a great all in one dish, thanks for the recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.15 star rating.
Reviewed: Sep. 27, 2005
This is quite tasty. I used boneless skinless breasts and marinated the chicken in the mixture for the afternoon. Very easy and good.
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Photo by LindaT

Cooking Level: Expert

Living In: San Jose, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.15 star rating.
Reviewed: Sep. 25, 2005
I made a few modifications to this recipe. I used the rind of one lime and the juice of two limes instead of the lemon simply because I prefer lime. I also used Club House Greek Seasoning instead of oregano. The chicken was tender and juicy and I really like the lime flavour. Easy to make too.
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Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.15 star rating.
Reviewed: Sep. 19, 2005
Easy and delicious. I used chicken breasts instead of legs and bottled lemon juice and peel instead of fresh. Served it with roast vegetables and it was a hit with the hubby!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.15 star rating.
Reviewed: Sep. 10, 2005
We had this last night and even my picky 6 year old loved it. We'll be having this one again.
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Virginia Beach, Virginia, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.15 star rating.
Reviewed: Sep. 2, 2005
Something wrong with this recipe. Chicken was grey and not very appetizing. To much Oregano made it bitter tasting. Baking chicken in that high a temperature, even covered, dries it out. I think I will try to sauté it the next time and add a little white wine to it.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.15 star rating.
Reviewed: Aug. 8, 2005
This was an OK recipe.
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Photo by lisa2roberto

Cooking Level: Expert

Home Town: Miami, Florida, USA
Living In: Auburndale, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.15 star rating.
Reviewed: Aug. 7, 2005
Tasty. Good alternative to regular seasoned baked chicken. thx.
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA
Living In: Livonia, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.15 star rating.
Reviewed: Aug. 4, 2005
This recipe is sooo easy. I like to add chopped onions, and add more lemon/E.V.O mixture, becuase the lemons soak up all the juice. My boyfriend loves this recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.15 star rating.
Reviewed: Jul. 14, 2005
I add a bit of marjoram to this as well. I save some of the marinade and add it to new potatoes and baby carrots, cook them for about 20 minutes first then add the chicken...really good. Oh I also add about 1/2 cup water to the marinade once I add the chicken so nothing dries out while cooking. Great recipe with these changes!!
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Photo by CATWALK16

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.15 star rating.
Reviewed: Jul. 7, 2005
This was great! My husband and I love lemon and this recipe is awesome! Thank you Leah :-)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.15 star rating.
Reviewed: May 12, 2005
Oh Yum!!!! I doubled the sauce (but not the oregano) as per other reviews, did not marinate as others had done, kept the chicken covered the entire time, and baked for a total of 40 minutes. The meat fell off of the bones! It was so tender & tasty over rice! Thanks!Update! I made this again, this time tripling the sauce and using fresh oregano and lemon thyme. I used one third to marinade some red potatoes and carrots and the rest for the chicken for about an hour. I then threw the veggies in the oven at 400 for about half an hour, then added the chicken for another 40. Served over rice....mmmmm...
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Photo by DC Girly Girl

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA
Living In: Columbia, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.15 star rating.
Reviewed: May 7, 2005
This was amazing... I repeat, Amazing!!! I served it with "Roasted Garlic and Asparagus" (also found on this site) Yum! I cannot explain how incredible these were together. I would suggest serving them with wild rice or fresh bagette with oil and balsamic vinegar on the side. I used chicken breasts and sliced them in thin strips and drizzled the sauce overtop. The meal was very easy and looked and tasted like something from a fancy restaurant. I highly recommend this! Thank you Leah!
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Photo by just_a_girl

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.15 star rating.
Reviewed: Apr. 27, 2005
Easy and delicious! I used skinless breasts. Added a little fresh rosemary and let the chicken marinate in the mixture for a couple of hours before baking. The smell was amazing and the chicken was moist and full of flavor-will do again!
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Photo by SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA
Living In: Liberty Hill, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.15 star rating.
Reviewed: Apr. 18, 2005
This recipes is great, I actually made it with 6 chicken thighs, and added a 1/4 cup more lemon juice. I cooked it at 475 the first 20 minutes, then dropped the temperature to 300 for an hour. I kept the foil on the whole time. It was very tasty.
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