The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Nov. 11, 2009
This recipe looks delicious!!! I'm going to take everyone's suggestions and see how it turns out: lining the pan with aluminum foil, lots more garlic, marinade ahead of time, using breasts and cutting them in half. I'll let you guys know how it turns out!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Oct. 31, 2009
WOW, I had 4 thin chicken cutlets defrosted and came across this recipe. I cut the cutlets up, marinated them for about 30 minutes and [as another reviewer suggested] cooked them in a skillet. I cooked a boil-in-bag packet of rice, removed the chicken and put the rice in the skillet to absorb the left over juice. It was SO delicious that I'm defrosting a bag of shirmp right now, and will use the same marinade to cook them tomorrow. DELICIOUS and so super-fast. This is a keeper. Thank you!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Oct. 29, 2009
This is great! I marinated my chicken in lemon juice, honey, and cut oregano for about 3 hours before I baked it. Then, when I baked it I just coated each strip in honey, sprinkled the herbs and pinned the lemons on with toothpicks. Just pour your marinade in with it to let it simmer while baking to add that extra flavor.
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Cooking Level: Expert

Home Town: Knoxville, Tennessee, USA
Living In: Oxford, Mississippi, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Oct. 27, 2009
This was probably the best chicken recipe I've ever tried. I used boneless, skinless thighs, and as advertised, the honey+herbs+lemon juice coated the chicken beautifully. I amended the recipe by using slightly more honey (almost three tablespoons) as well as a fancy rough citrus salt. I set the oven to 400 and was pleased with the crisp glaze the juices formed on the meat. I recommend basting frequently.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Reviewed: Oct. 6, 2009
This was very tasty and yet easy if you use chicken breast. I actually used frozen breasts and mixed all the ingredients together (used butter instead of olive oil b/c of what I had on hand) and poured over the frozen chicken and baked in a glass dish in the oven. Be sure to turn the breast over a couple times and/or baste them to get the flavor throughout.
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Cooking Level: Intermediate

Home Town: Shelby, Michigan, USA
Living In: Kalamazoo, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Reviewed: Sep. 22, 2009
This was a great recipe and really quite easy. I was looking last minute for a recipe that I could just throw together and this one fit the bill. I quite like cooking with chicken thighs. I only made one modification: I used fresh oregano as opposed to dry (I always prefer using fresh herbs). If you're looking for something to just toss in the oven because you don't have hours to cook something, this one is a great pick.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.17 star rating.
Reviewed: Sep. 12, 2009
Not great as is. Won't be making it again.
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Cooking Level: Intermediate

Living In: Higashi-Omi, Shiga, Japan

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The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Reviewed: Sep. 11, 2009
This recipe - slightly modified - was made by my grandmother for me and I've made for my kids with great regularity and has long been a family favorite. The changes in how I make it: no garlic or honey (garlic sounds good and I love it, but would imagine it takes away from the lemon/oregano purity), but yes to salt and pepper; use 2 lemons, cut in half and squeezed over the thighs, then put the lemon halves in the dish while it bakes; coat the thighs with a bit more oregano than this calls for so all thighs are evenly coated. This is the best use of lemons in a non-desert other than over fish.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: May 23, 2009
This was great! I used boneless, skinless chicken tenderloins (healthier) and marinated them for a few hours. I cooked them in a pan (it was quicker) and it was delicious! I used the ingredients listed, except I added two extra splashes of lemon because, upon tasting the marinade, it wasn't very noticeable, and I'm all about the lemon flavor. Thanks for this recipe! It's now a staple.
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Cooking Level: Intermediate

Living In: Clemson, South Carolina, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.17 star rating.
Reviewed: May 22, 2009
I tried this as is - except I used 1/2 the amount of oregano. It turned out bland, needs salt or something. Just not very good.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.17 star rating.
Reviewed: May 17, 2009
my mother made this with turkey instead of chicken. it was good but it was very dry. you have to add a sauce to it
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Cooking Level: Intermediate

Living In: Staten Island, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: May 6, 2009
A new favorite! I used lemon zest and flour to coat the chicken and it turned out great! Served with couscous and zuchhini.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Apr. 30, 2009
Thanks for sharing this great recipe! Made this in my electric skillet and added more lemon juice, more garlic, more oregano and some capers for the sauce and threw the lemons in it to cook. What an incredible flavor! The skillet cut about 10 minutes off the cooking time as well. Turned the thighs about half-way through cooking and the sauce reduced into this amazing glaze.
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Cooking Level: Intermediate

Living In: Oceanside, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Reviewed: Apr. 30, 2009
My family really enjoyed this recipe, I cooked the chicken on the grill. The flavor of honey and lemon juice together is great. I marnated the chicken in lemon juice and honey for 2-hours. I omitted the oregano after reading other reviews. Instead of oregano I sprinkled lemon pepper over the chicken it added an additional flavor.
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Cooking Level: Intermediate

Home Town: Racine, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Apr. 17, 2009
This was so terrifc! I used boneless skinless chicken breast cut up into bite sized pieces and served it over rice with veggies on the side. Qiuck, easy and delicious! This will be going on the monthly dinner menu for sure.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Mar. 4, 2009
Simple and tasty! I would recommend serving with rice to spoon the extra juices over, especially if you don't eat the skin (where most of the flavor is). I didn't do this, but will next time!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Feb. 28, 2009
Incredibly easy, incredibly good. My husband said this is the best chicken he's ever had. I baked it at 400 for 30 mins (as I was baking some Roman bread to go with it), and it turned out perfectly.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.17 star rating.
Reviewed: Feb. 25, 2009
maybe if i had used a fattier cut of chicken these would have been better, but i didnt like the tangy sauce one bit.
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Cooking Level: Intermediate

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The reviewer gave this recipe 1 stars. This recipe averages a 4.17 star rating.
Reviewed: Feb. 24, 2009
I didn't get much flavor out of this..except for on the skin. I don't think I'll be making this again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Reviewed: Feb. 19, 2009
I made this recipe and enjoyed its flavor, it however needs a little more in the ingredient department of the sauce. I would suggest more 1tbs extra honey and lemon juice. Plus a dash more garlic. I would also suggest this as an adult meal.
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Cooking Level: Intermediate

Living In: Loganville, Georgia, USA

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