Mediterranean Lemon Chicken Recipe - Allrecipes.com
Mediterranean Lemon Chicken Recipe
  • READY IN ABOUT hrs

Mediterranean Lemon Chicken

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    50 mins
  • READY IN

    1 hr 5 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 09, 2004

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!

 
Most Helpful Critical Review
Jul 15, 2003

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.

 
Aug 19, 2005

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...

 
Sep 10, 2003

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!

 
Oct 12, 2003

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.

 
Apr 09, 2003

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.

 
Jan 20, 2006

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.

 
Jan 29, 2006

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.

 

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Nutrition

  • Calories
  • 241 kcal
  • 12%
  • Carbohydrates
  • 2.8 g
  • < 1%
  • Cholesterol
  • 105 mg
  • 35%
  • Fat
  • 11.8 g
  • 18%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 30.6 g
  • 61%
  • Sodium
  • 200 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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