Lemon and oregano chicken
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Serves : 6 › Preparation: 15 mins › Cook: 40 mins
INGREDIENTS: 1 lemon2 teaspoons dried oregano 3 cloves garlic, minced 1 tablespoon olive oil 1/4 teaspoon salt 1/4 teaspoon ground black pepper 6 chicken marylands |
Preheat oven to 200 degrees C.
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.
Remove skin from chicken pieces and discard. Coat chicken pieces with the lemon mixture and arrange in the baking dish. Cover dish and bake for 20 minutes.
Turn and baste chicken.Reduce heat to 180 degrees C and bake uncovered, basting every 10 minutes, for about 20 more minutes. Serve chicken with pan juices.
Can be done with chicken breast but reduce cooking time to 10 minutes covered and 10 minutes uncovered.
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.
Remove skin from chicken pieces and discard. Coat chicken pieces with the lemon mixture and arrange in the baking dish. Cover dish and bake for 20 minutes.
Turn and baste chicken.Reduce heat to 180 degrees C and bake uncovered, basting every 10 minutes, for about 20 more minutes. Serve chicken with pan juices.
Can be done with chicken breast but reduce cooking time to 10 minutes covered and 10 minutes uncovered.
