"This goes nicely with roasted potatoes! Mmm mmm Mediterranean! The recipe uses chicken legs, but works for any chicken parts." — NIBLETS
Watch video tips and tricks
ground black pepper
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 everything was fine. The only problem I had was with the cooking time which seemed to be a hair too long so I just took it out early. I also mixed the pan juices into some plain white rice and it was absolutely delicious. Overall, this was fast, easy, and good!
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
recommend this recipe.
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!<hr>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...
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 boneless cuts. It was a very flavorful recipe, though, and even my VERY picky 3-year-old ate an entire breast! That's unheard of!
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 before cooking as I found the chicken really didn't take on much flavour. I will be making this again.
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, which I thickened with a little cornstarch and poured the resulting gravy back over. This held nicely overnight and reheated next day just beautifully.
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 browning. It was flavorful and moist.
* Percent Daily Values are based on a 2,000 calorie diet.
Mediterranean Lemon Chicken
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 106
See how to make lemony chicken served with a savory mushroom sauce.
Chicken thighs combine with classic flavors of the Mediterranean.
Dinner’s ready in no time when you give yourself a little head start.