Mediterranean Lemon Chicken

    1 hour 5 mins

    This recipe uses chicken legs, but indeed is suitable for a whole chicken too. It goes well with roasted potatoes.

    438 people made this

    Serves: 6 

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

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

    1. Preheat oven to 220 C.
    2. In a 23x30cm baking dish, grate the peel from 1/2 the lemon, squeeze out the juice and add to the peel with the oregano, garlic, oil, salt and pepper. Stir until mixed together.
    3. 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.
    4. Reduce heat to 200 C, and bake uncovered, basting every 10 minutes, for about 30 more minutes until juices run clear. Serve chicken with pan juices.

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    Reviews in English (347)


    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 fine. 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!  -  15 Jan 2003  (Review from Allrecipes US | Canada)


    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 meat 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...  -  12 May 2005  (Review from Allrecipes US | Canada)


    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 cuts. It was a very flavorful recipe, though, and even my VERY picky 3-year-old ate an entire breast! That's unheard of!  -  17 Jun 2002  (Review from Allrecipes US | Canada)