Mediterranean Lemon Chicken

Mediterranean Lemon Chicken

310
NIBLETS 2

"This goes nicely with roasted potatoes! Mmm mmm Mediterranean! The recipe uses chicken legs, but works for any chicken parts."
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Ingredients

1 h 5 m servings 241 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 241 kcal
  • 12%
  • Fat:
  • 11.8 g
  • 18%
  • Carbs:
  • 2.8g
  • < 1%
  • Protein:
  • 30.6 g
  • 61%
  • Cholesterol:
  • 105 mg
  • 35%
  • Sodium:
  • 200 mg
  • 8%

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 425 degrees F (220 degrees C).
  2. In a 9x13 inch baking dish, grate the peel from 1/2 the lemon, squeeze out the juice (about 1/4 cup) and add to peel with the oregano, garlic, oil, salt and pepper. Stir until mixed.
  3. Remove skin from chicken pieces and discard. Coat chicken pieces with the lemon mixture and arrange, bone-side up, in the baking dish. Cover dish and bake for 20 minutes. Turn and baste chicken.
  4. Reduce heat to 400 degrees F (205 degrees C) and bake uncovered, basting every 10 minutes, for about 30 more minutes. Serve chicken with pan juices.

Reviews

310
  1. 423 Ratings

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Most helpful positive review

This was probably the easiest last minute dinner idea I have ever had. I was able to throw it together in under 5 minutes. I used bottled lemon juice instead of squeezing a lemon and everythin...

Most helpful critical review

What a waste of chicken!! This was the worst recipe I have ever tried. Way too much oregano and lemon juice and the chicken was tough. I followed the recipe exactly as written. I do not re...

This was probably the easiest last minute dinner idea I have ever had. I was able to throw it together in under 5 minutes. I used bottled lemon juice instead of squeezing a lemon and everythin...

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. T...

This is a really good chicken recipe. We used boneless breasts, though, and I didn't reduce the cook time. They came out a bit tough, so definitely reduce the cook time if you are using bonele...

I roasted some quartered potatoes along with the chicken and served with a green salad. Everyone liked it. Next time I will double the ingredients for the sauce and marinade for a few hours be...

This dish was the first to go at the buffet I brought it to. The kids ate it up. I used fresh oregano and boneless thigh pieces. Also, I cooked them covered to retain the maximum pan juices, whi...

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.

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 brownin...

I increased the amount of garlic, but otherwise followed this recipe pretty closely. I did throw some halved new potatoes, artichoke hearts and kalamata olives in to roast with the chicken, and...

What a waste of chicken!! This was the worst recipe I have ever tried. Way too much oregano and lemon juice and the chicken was tough. I followed the recipe exactly as written. I do not re...