With roasted potatoes, this tastes great! I love Mediterranean food! The recipe calls for chicken legs, but any chicken component will do.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 lemon
- 2 teaspoons dried oregano
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 6 chicken legs
Instructions
- Preheat oven to 425 degrees F (220 degrees C).
- In a 9×13 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.
Reviews
Easy to prepare and nice lemony flavor.
This had really good flavor. I used bottled lemon juice and after coating them, I poured some Greek yogurt dressing on before baking. They were really juicy and flavorful. I served them with Dolma. I will definitely make these again!
1. used 2 lemons. Zested 1 and juiced both. Ended up with about 1/3 cup lemon juice 2. Used 4 cloves of garlic 3. Used 2 tbs of olive oil. My wife really liked it. Will probably get entered in the dinner rotation.
This is sooo easy and oh so light and tasty. Use real lemons, and boneless thighs for a meatier dinner. I’ve made this a dozen times, try it with smashed red or gold potatoes and a big salad! I usually end this with thinly sliced lemons on top for that last 10 minutes with a little fresh parsley.
Looking for something different to do with chicken legs last night and came across this recipe. Big hit with the family. Served over white rice and made a Greek Salad to go with it. Simple and very tasty. Kids want it again.
Adjusting this recipe for the air fryer is a level up you didn’t know you needed! Follow the same preparation steps but cook on 400° for 45 mins in your air fryer (turn once halfway during cooking). Add cubed potatoes and baby carrots to the dish midway to round this dish out perfectly. I served mine with garlic bread. Instant family favorite!
Wonderful!
Replaced chicken with pheasant breasts. ON POINT
This is one of my favorite recipes to make at home! I’m so glad that I found this.
This recipe was quick and easy, but I think the chicken would have been more flavorful if it was marinated before baking.
The lemon flavor was not strong. It was good but not powerful taste. I used the crockpot
my 5 yr old helped me make this and he loved it! and he can be a picky eater. keeping it for later 🙂
This is one of my favorite chicken recipes! I’m making it again today and throwing in artichoke hearts, black olives, and mushrooms. I always cut the amount of oregano in half, and I didn’t have any lemons today, so I used bottled lemon juice. This recipe is wonderful over pasta or with just a salad on the side. Also wonderful with rosemary red potatoes and roasted Brussel sprouts.
Great recipe. Simple and quick to make, absolutely delicious sauce.
We found that the sauce was a little to lemony o next time I will probably cut back a bit on the lemon juice. Otherwise we did enjoy it and will make it again.
Definitely
Followed the recipe but cooked in a nu-wave oven. Meat was tender, gentle flavor but more robust as a leftover.
Easy peasy!
I made it but instead of oregano I used Italian seasoning. I also used chicken legs and breasts. I left the skin on because my husband I feel the skin is the best part.:-) I cooked as directed but towards the end I browned the chicken using the broiler for 10 min. It was delicious.
I used only about half of the lemon juice from the recipe, marinated for an hour before cooking and baked for 35 minutes at 425, basting every 5 minutes after 20 minutes covered. The chicken came out delicious.
Made this for dinner and my husband said he loves it; it was very tasty and a definite keeper! I used tarragon in place of oregano b/c I ran out. I used less salt and it still turned out very good.