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Oregano-Lemon Chicken

 Oregano-Lemon Chicken
—Dorothy Reinhold, Malibu, California
4 ServingsPrep: 5 min. Bake: 45 min.


  • 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


  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.