Oregano-Lemon Chicken Recipe - Allrecipes.com
Oregano-Lemon Chicken Recipe
  • READY IN 1 hr

Oregano-Lemon Chicken

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"This recipe is easy and always a crowd pleaser!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  2. Place chicken breast halves into prepared baking dish. Whisk lemon juice, honey, olive oil, garlic, and oregano together in a bowl and pour the mixture over chicken breasts.
  3. Bake in the preheated oven until chicken is no longer pink inside, the juices run clear, and an instant-read meat thermometer inserted into the thickest part of a breast reads 180 degrees F (80 degrees C), about 45 minutes. Baste chicken with pan juices every 15 minutes while baking.
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Reviews More Reviews

Most Helpful Positive Review
Dec 05, 2012

I'm not much for measuring things out, but I made this last night by eyeballing everything when I needed something quick and easy and it turned out great! My modifications: 1) I whisked all the ingredients, plus salt, pepper, and basil, together in the glass pot that I was going to bake the chicken in, thus I had one less dish to clean. 2) I used an entire lemon, because I love on obscene amount of lemon. 3) I used less honey. 4) Instead of basting, which is too much work for a quick and dirty dinner night, I just stabbed the budgeezus out of the chicken with a fork and covered the pot to keep the juices in. This way it only took 30 minutes to cook. It turned out lovely and lemony and it required very little work! A+

 
Most Helpful Critical Review
Feb 22, 2013

Sorry, but we didn't care for this. It was easy, and I liked all the ingredients that went into it, but once cooked, it didn't have much flavor. Also, 45 mins is way too long for chicken breasts. Thirty minutes is usually perfect. The chicken would be much better if it was marinated in the sauce for several hours and then grilled instead of baked in the oven. The baked chicken didn't have much color to it and therefore didn't look that appetizing. Another change I would highly recommend is doubling the liquid. It could also benefit from salt and pepper.

 

17 Ratings

Oct 24, 2012

I marinated the chicken breasts with the mixture rather than using it to pour over, using a little more olive oil than called for, because I grilled them over charcoal rather than baking them. This locked in the moisture as well as the taste of the marinade. Sometimes skinless breasts can be relatively tasteless or overpowered by the marinade, but this ended up being a nice balance of the flavor of the moist and tender chicken and the flavors of the marinade (although Mrs. Spunky Buddy thought it was too lemony-tangy).

 
Oct 14, 2012

I love this recipe. The flavor is great and it's SOOO easy! I modify it slightly, I use chicken tenders (they cook up quicker) and I cook it stove top rather than baking it. I also double the sauce, and serve it with rice which I also spoon the extra sauce over! Thanks for a great chicken recipe!

 
Oct 08, 2012

This had a very good flavor! My chicken turned out pretty dry. I will watch it closely the next time a cook it.

 
Feb 10, 2014

Made this as written and it was definitely tasty, but the honey didn't add much sweetness and I found the sauce to be rather sour (even though I love sour, lemony things). The honey will burn if you don't have the chicken packed tight in the baking dish, so I don't recommend making a single serving like I did. A bit of salt and pepper, garlic powder, and a touch more honey could turn this into a fabulous dish. Will make again!

 
Jan 04, 2014

Very tasty!

 
Nov 11, 2013

I like lemon chicken and this was OK. I have other recipes that I like better. For me I think it was the honey - it was just too sweet for me.

 

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Nutrition

  • Calories
  • 277 kcal
  • 14%
  • Carbohydrates
  • 7.2 g
  • 2%
  • Cholesterol
  • 117 mg
  • 39%
  • Fat
  • 6.9 g
  • 11%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 44.3 g
  • 89%
  • Sodium
  • 97 mg
  • 4%

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

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