Mediterranean lemon chicken

    Mediterranean lemon chicken

    122saves
    1hr5min


    445 people made this

    About this recipe: This recipe uses chicken legs, but works for part, or indeed a whole chicken. It goes well with roasted potatoes.

    Ingredients
    Serves: 6 

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

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

    1. Preheat oven to 220 C / Gas mark 7.
    2. In a 23x33cm (9x13 in) baking dish, grate the peel from 1/2 the lemon, squeeze out the juice 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, in the baking dish. Cover dish and bake for 20 minutes. Turn and baste chicken.
    4. Reduce heat to 200 C / Gas mark 6, and bake uncovered, basting every 10 minutes, for about 30 more minutes. Serve chicken with pan juices.

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    Reviews (7)

    by
    4

    Something else. This dish was the first to go at the buffet I brought it to. The kids ate it up. I used fresh oregano and boneless thigh pieces. Also, I cooked them covered to retain the maximum pan juices, which I thickened with a little cornstarch and poured the resulting gravy back over. This held nicely overnight and reheated next day just beautifully. - 18 Jul 2008

    by
    3

    This was probably the easiest last minute dinner idea I have ever had. I was able to throw it together in under 5 minutes. 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! - 18 Jul 2008

    by
    0

    I made this with 4 chicken legs and roasted potatoes, golden beetroot & garlic above it. I was a bit concerned that it still looked pale some 15 minutes from the end, but sorted it by moving it up & the roasts down. Thickened the sauce with a little cornflour. Served simply with garden peas. Very tasty - I will definitely make it again! - 20 Aug 2015

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