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Oregano-Lemon Chicken

Oregano-Lemon Chicken

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
samanathon

samanathon

This recipe is easy and always a crowd pleaser!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 277 kcal
  • 14%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 7.2g
  • 2%
  • Protein:
  • 44.3 g
  • 89%
  • Cholesterol:
  • 117 mg
  • 39%
  • Sodium:
  • 97 mg
  • 4%

Based on a 2,000 calorie diet

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

RebeccaO
15

RebeccaO

12/5/2012

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+

Spunky Buddy
13

Spunky Buddy

10/24/2012

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).

Kelly H.
6

Kelly H.

10/14/2012

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!

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