TOTAL TIME: Prep: 5 min. Bake: 45 min.
MAKES: 4 servings


  • 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


  1. 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.
  2. 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 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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MoTPC User ID: 1195404 97322
Reviewed Jan. 22, 2014

"This was very easy & very yummy! I was pleasantly surprised! I used chicken leg quarters and did not separate them. There is a hint of sweetness and a nice lemon flavor. Very juicy!"

jenluv37 User ID: 3627926 104606
Reviewed Jul. 21, 2011

"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."

SWillard User ID: 5742051 180834
Reviewed Jan. 22, 2011

"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!!!"

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