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Oregano-Lemon Chicken Recipe

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—Dorothy Reinhold, Malibu, California

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Oregano-Lemon Chicken Recipe

Prep: 5 min. Bake: 45 min.

Yield: 4 Servings

5 45 50

Ingredients

4 chicken leg quarters (3-1/2 pounds)
3 tablespoons lemon juice
2 tablespoons honey
1 tablespoon olive oil
3 garlic cloves, minced
2 to 4 teaspoons dried oregano

Directions

With a sharp knife, cut leg quarters at the joints if desired. Place chicken in a greased 13-in. x 9-in. baking dish. Combine the lemon juice, honey, oil, garlic and oregano; spoon over chicken.
Bake, uncovered, at 375° for 45 minutes or until a meat thermometer reads 180°, basting occasionally with pan juices. Yield: 4 servings.

Originally published as Oregano-Lemon Chicken in Dinner on a Dime 2009 , p27

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Oregano-Lemon Chicken (2)

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Oregano-Lemon Chicken

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Reviewed on Jul. 21, 2011 by jenluv37

The chicken came out juicy enough but the flavor combination was very strange. I think it had to do with the oregano. Edible, but not very good.

Reviewed on Jan. 22, 2011 by SWillard

I made a few modifications to this recipe before I made it the first time. I used basil (1 1/2 teaspoons) instead of oregano, and I made the recipe with 4 chicken thighs (nopt leg quarters). i browned the chicken in a skillet. After removing the chicken to a baking dish, I added the combined sauce ingredients to the hot skillet and let it reduce a bit and carmelize the honey somewhat. Then I baked the whole thing at 350 for 30 minutes. I served it with fresh cooked Farfelle in an olive oil, lemon and basil sauce. Very delicious!!!