Italian Chicken with Garlic and Lemon

Italian Chicken with Garlic and Lemon

123
PETEIYC 1

"Baked Italian chicken with lemon and garlic. You can make this dish with any of your favorite chicken parts - breasts, drumsticks, et cetera. Note: the garlic and onion can be put through a food processor."

Ingredients 1 h 30 m {{adjustedServings}} servings 275 cals

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Original recipe yields 15 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 275 kcal
  • 14%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 33.3g
  • 11%
  • Protein:
  • 19.1 g
  • 38%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 64 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Arrange the chicken pieces in a 10x15-inch enameled roasting pan. In a large skillet over medium high heat, fry the potatoes in 1/2-inch-deep oil until golden brown, then put them in the pan with the chicken.
  3. Combine the vinegar, lemon juice, garlic, oregano, parsley, onion, salt and pepper with the 1/2 cup reserved frying oil and pour this mixture over the chicken and potatoes.
  4. Bake in the preheated oven for 1 1/4 hours, basting the chicken and potatoes with the sauce mixture. Let rest for 5 minutes and serve hot.
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Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Reviews 123

  1. 152 Ratings

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chef Anel
5/11/2006

I rated this recipe based on how it's written. This can be a delicious recipe with some tweeking. Fry the potatoes with salt and italian seasoning and add chopped onions then finish cooking till golden and reserve oil in a bowl then transfer potatoes to a baking pan. While frying potatoes, fry up chicken pieces of boneless chicken breasts and season with lemon pepper and salt to taste. While all is cooking up, mix all the other ingredients together in the bowl with the oil. Top the potatoes with cooked chicken then drizzle oil mixture over the entire meal. Put in oven for 30 minutes and serve. Make sure to put enough salt to bring out all the flavors before serving. Also, limit the oil, it doesn't have to be a greasy mess, use good judgement here. This turned out great! Family loved it, no left overs.

COURTNEYGRIFF
2/20/2007

This might be my new favorite of all time!!! What a delicious meal! I used skinless, boneless breast and baked at 375 for 30 mins. and we had INCREDIBLE results!!!!!!! I want to make it again tomorrow!! I used plain old Italian seasoning and I used less than the recipe called for (based on another reviewer's suggestion), but next time I'm going to use the full amount, it was a tantalizing tease not to use the full amount!!!! (I'm a Jersey girl who knows real and GOOD Italian) YUM!!!!!!!!!!!! I only used as much oil as the potatoes needed to fry to a nice crispy outside. Plus, I made sure to get the potatoes on top of the chicken so that they would stay crispy as it all cooked. This is a delicious dinner! Thanks so much!!

KITTYMOMMA
3/12/2004

This is fabulous - I make it quite often. The chicken comes out soooo tender... it's a great comfort food dish. Make sure to get the potatoes real crispy when you're frying them. I use approx. 1/4 cup olive oil in the vinegar mixture (step 3) rather than use 1/2 c. frying oil - seemed to make the dish a tad too greasy. Other than that, I make the recipe as written. Thanks for sharing, Peter!