Mediterranean Lemon and Oregano Chicken

Mediterranean Lemon and Oregano Chicken


18 people made this

A light and tasty dish, delicious served with roasted zucchini, tomato and pumpkin, and very simple to make.


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

Preparation:15min  ›  Cook:50min  ›  Ready in:1hour5min 

  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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Reviews (5)


Very tasty. Extremely Easy to make. I think it would be really good with Cous Cous. I will try this next time. - 26 Jun 2012


This was yum and passed the in-laws test :D I served it with steamed courgettes, green beans and carrots - 09 Jan 2009


Made this for me and the oldest daughter because I wasnt sure if the youngest would do the lemon. We both loved feels healthy:-0 I served it with Greek potatoes and Im just going to post that recipe now-my first published online recipe! - 25 Sep 2008

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