Mediterranean Lemon Chicken

284 Reviews

Prep: 15 min
Cook: 50 min
Ready In: 1 hr 5 min

“This goes nicely with roasted potatoes! Mmm mmm Mediterranean! The recipe uses chicken legs, but works for any chicken parts.” - by NIBLETS

Ingredients

1 lemon
2 teaspoons dried oregano
3 cloves garlic, minced
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
6 chicken legs

Hide Checklist

Adjust Servings

Adjust

Metric US

Original recipe yields 6 servings

Directions

Preheat oven to 425 degrees F (220 degrees C).
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.
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.
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.

Nutrition

Amount Per Serving (6 total)

Calories
241 cal
12%

Fat
11.8 g
18%

Carbs
2.8 g
< 1%

Based on a 2,000 calorie diet

Share It

Reviews (284)

Rate This Recipe

111

JackieO

Jan. 9, 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 ..." See morefine. 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!"

DC Girly Girl

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 mea..." See moret fell off of the bones! It was so tender & tasty over rice! Thanks!

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..."

SUSSYA

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 cut..." See mores. It was a very flavorful recipe, though, and even my VERY picky 3-year-old ate an entire breast! That's unheard of!"

More Reviews