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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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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Donnie

Cooking Level: Intermediate

Living In: Loganville, Georgia, USA

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Reviewed: Jan. 31, 2009

My "I never cook" husband made this for us. It was really good and juicy. We had a lot of the juice leftover and it was a little greasy for my liking. I would adjust for that. If I was making it myself it might have gotten 5 stars.

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fairfield

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Reviewed: Nov. 22, 2008

This was very very good. I added some onion to it since I love onion, but other than that, I left it exactly as is! Very tasty and a huge hit at my house. (people are fighting for the left overs!)

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Anne

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

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Reviewed: Nov. 12, 2008

Wonderful! Chicken was very moist and good flavor. I used chicken breasts instead of thighs. I cut them into strips, marinated for 1.5 hours and used all the recommended oregano. We loved it! And it was so easy. Thanks so much!

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abettyb

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Reviewed: Oct. 28, 2008

This was soooooo good. I just had the leftovers and those were even better! I used chicken breast sliced in half instead and it turned out really well. Next time I'd use either 1/3 less of the oregano or I would crush the oregano so the flakes don't feel strange in my mouth. At times it tickled my throat which got annoying. I'd add a little more garlic because we love garlic and slightly more salt. Other than that, it was really good! I will definitely be making this more often.

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radha

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Reviewed: Aug. 21, 2008

First of all, I was disappointed that the chicken came out more like oregano-honey chicken than anything. The lemon was only a faint accent, nothing major though. Secondly, while I basted the chicken thighs regularly (about 4 times in the 45 min of cooking), they still came out dryer than breasts typically are. I recommend that the chicken be soaked in the lemon juice for a short time before cooking, and that maybe only 2T of honey be used. Secondly, I typically cook chicken for 45 minutes, but I rotate it every 15. I was hoping that it would come out crispy as someone claimed it had, but all I had was dry chicken. I really hate to leave a poor rating on this recipe, because it has the potential of being great. But not only is it misnamed (with barely a hint of lemon), but either my oven or the instructions went horribly wrong, and produces very dry chicken thighs (I prefer thighs because breasts always seem to be so dry).

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Kelly Mo

Cooking Level: Intermediate

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Reviewed: Aug. 8, 2008

Wow.... this is a great dish. I've made it twice now and each time I hear yummy sounds at the table. I did substitute maple syrup for the honey and it still was a hit.

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thain

Cooking Level: Expert

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Reviewed: Jul. 31, 2008

A TERRIFIC meal! I really enjoyed this recipe for a different way to make chicken! Everyone loved it! I made it with boneless skinless breasts and slices of lemon on the side. It was an absolute hit!

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HABERFAMILY

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

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Reviewed: Jul. 19, 2008

This was excellent although I used chicken breasts. Next time though I will cut the breast pieces in half as they were too thick and required a longer cooking period. I will make this often. Thanks for a great recipe.

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leslie

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Reviewed: Jul. 17, 2008

I just loved this recipe. I also added some onions and added less oregano. I only did one small onion this time but next I'll try two.

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CRISPY3729

Cooking Level: Intermediate

Living In: Catonsville, Maryland, USA

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Reviewed: Jul. 12, 2008

This recipe was A-mazing! I loved it!

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Dishwasher Wanted

Cooking Level: Intermediate

Living In: Mount Holly, New Jersey, USA

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Reviewed: Jul. 10, 2008

I ADORE LEMON CHICKEN and this is yummy! Here's how I tweaked it: First I browned the thighs with skin and drained off most of the fat. Then I sauteed onions in a little bit of chicken fat. While the onions were browning, I sliced up a bunch of potatoes and laid them around the chicken pieces. Then I poured the onions over, then the mixed lemon sauce. I left out the olive oil from the sauce because there's still plenty of fat in the thighs. Also, I basted every so often. AND OH MY GOODNESS! How those potatoes absorbed the flavor! My family went nuts over this one!

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SM385

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Reviewed: Jun. 14, 2008

This recipe as great! As recommended by other reviewers, I cut the oregano just about in half. I also used twice the amount of garlic since my household likes it so much!

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HARLEYHON444

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Reviewed: Apr. 16, 2008

This is a great recipe - quick and easy to prepare with great flavour too! We love chicken thighs and I used 8 boneless, skinless and they were yummy and moist! I did scale back the oregano by about 1/2 tsp as it seemed like a bit much. Served with simple steamed carrots and Balsamic Roasted Red Potatoes (from this site too)! A keeper!

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ANJACKSON

Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

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Reviewed: Mar. 20, 2008

I LOVED this recipe! So quick and easy, and it got so crispy and wonderfully flavorful! I mixed it up the night before and let in marinade in a zip lock bag over night, and then just baked it in the oven, and served it with some rice and fresh broccoli. Totally great recipe! :)

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Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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Reviewed: Mar. 11, 2008

I made this recipe using chicken breast instead of thighs and cooked it in a skillet and it came out delicious! the chicken was tender and juicy. family loved it. Will make again. =)

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MarisLatinTwist

Cooking Level: Intermediate

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Reviewed: Jan. 22, 2008

this recipe was great! I added an extra clove of garlic since we are big on garlic in my family! turned out awesome and hubby LOVED it. I definitly recommend lining the pan with foil. I used a glass casserole dish and it had to soak overnight and still took half hour to scrub it clean!!!

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korbinsmom

Cooking Level: Beginning

Home Town: Victoria, British Columbia, Canada

Living In: Bonnyville, Alberta, Canada

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Reviewed: Jan. 19, 2008

It was a great tasting recipe and so easy to make! I used two chicken breasts instead of chicken thighs, and i doubled the recipe because i found the recipe given didn't coat two chicken breasts quite enough.

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Kelsey005

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Reviewed: Jan. 9, 2008

Very good. I doubled the marinade and poured it over 6 chicken breasts. Served with rice and steamed broccoli. The oregano was a little much for my picky children, but my wife and I loved it.

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