Mediterranean Lemon and Oregano Chicken

    Mediterranean Lemon and Oregano Chicken

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    About this recipe: A light and tasty dish, delicious served with roasted zucchini, tomato and pumpkin.

    Serves: 6 

    • 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 or breasts

    Prep:15min  ›  Cook:50min  ›  Ready in:1hr5min 

    1. Preheat oven to 220 degrees C.
    2. In a medium sized baking dish, grate the peel from 1/2 the lemon, squeeze out all 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 if appropriate), in the baking dish. Cover dish and bake for 20 minutes. Turn and baste chicken.
    4. Reduce heat to 200 degrees C and bake uncovered, basting every 10 minutes, for about 30 more minutes. Serve chicken with pan juices.

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