Lemony Mediterranean Chicken

Lemony Mediterranean Chicken

17
joecraig 0

"This is one of my most favorite family recipes. I can remember my mom would always make this when people would come over."
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Ingredients

1 h 30 m servings 517 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 517 kcal
  • 26%
  • Fat:
  • 16.7 g
  • 26%
  • Carbs:
  • 65.1g
  • 21%
  • Protein:
  • 30.8 g
  • 62%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 511 mg
  • 20%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Combine olive oil, lemon juice, lemon zest, garlic, oregano, salt, and black pepper in a bowl. Place chicken breasts into a 9x13-inch baking dish. Brush lemon juice mixture over chicken.
  3. Place potatoes, red bell pepper strips, red onion, and lemon slices in a bowl, pour remaining lemon juice mixture over vegetables, and toss to coat. Arrange vegetables and lemon slices around chicken breasts in baking dish.
  4. Bake in the preheated oven for 30 minutes; brush chicken and vegetables with pan drippings. Continue baking until chicken is browned, the juices run clear, and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F (70 degrees C), about 30 more minutes.

Footnotes

  • Cook's Note:
  • Use more lemons for extra tangy goodness. Also use whatever vegetables you prefer; it is delicious with any.

Reviews

17
  1. 19 Ratings

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Most helpful positive review

Very good. I made it pretty much as written, except that I used chicken thighs. My husband and I both enjoyed the flavors. I squeezed a little lemon on mine after cooking.

Most helpful critical review

This just didn't come out well for me. I think maybe my 9x13 was just too deep or something. I'd try this again on a jelly roll pan so that everything can get roasty good. My chicken came out so...

Very good. I made it pretty much as written, except that I used chicken thighs. My husband and I both enjoyed the flavors. I squeezed a little lemon on mine after cooking.

OH WOW! This is an incredible recipe! My husband about fell over it was so good! Ever have those meals where when it's over you could eat it all over again? Well, this is one! The only note that...

Must admit that I was skeptical about this recipe because it was so simple. Sometimes simple is best. It turned out to be just outstanding--one of the best recipes I've discovered on this or an...

This is wonderful! I used onions, red potatoes, carrots, red peppers and Brussel sprouts for the veggies. I put the oven on broil the last few minutes to brown the chicken.

This just didn't come out well for me. I think maybe my 9x13 was just too deep or something. I'd try this again on a jelly roll pan so that everything can get roasty good. My chicken came out so...

This was an extremely good recipe! Loved it! Watch your chicken carefully with the cooking time and temp, as written it will make the chicken dry.

The flavor of the sauce was delicious, but the chicken was dry, and I even took it out 10 minutes earlier than suggested. Next time I might try legs so the meat stays juicy, and I'll check it e...

Very simple and tasty. I used a large baking sheet instead of 9x13 to get more crispy edges on the veggies.

smells great while cooking tastes even better.