Published May 1st
Prep 15m Cook 50m Additional - Ready In 1h 5m
Servings 6 servings Calories 241.1

This goes nicely with roasted potatoes! Mmm mmm Mediterranean! The recipe uses chicken legs, but works for any chicken parts.

Recipe Ingredients

  • 1 lemon
  • 2 teaspoons dried oregano
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 6 chicken legs

Cooking Directions

  1. 1 Preheat oven to 425 degrees F (220 degrees C).
  2. 2 In a 9x13 inch baking dish, grate the peel from 1/2 the lemon, squeeze out the juice (about 1/4 cup) and add to peel with the oregano, garlic, oil, salt and pepper. Stir until mixed.
  3. 3 Remove skin from chicken pieces and discard. Coat chicken pieces with the lemon mixture and arrange, bone-side up, in the baking dish. Cover dish and bake for 20 minutes. Turn and baste chicken.
  4. 4 Reduce heat to 400 degrees F (205 degrees C) and bake uncovered, basting every 10 minutes, for about 30 more minutes. Serve chicken with pan juices.

Nutrition Facts

  • Calories 241.1
  • Carbohydrate 2.8 g
  • Cholesterol 105.1 mg
  • Fat 11.8 g
  • Fiber 1.1 g
  • Protein 30.6 g
  • Saturated Fat 2.9 g
  • Sodium 199.6 mg


  1. I increased the amount of garlic but otherwise followed this recipe pretty closely. I did throw some halved new potatoes artichoke hearts and kalamata olives in to roast with the chicken and they tasted great cooked in the chicken juices and the sauce. Very good recipe NIBLETS. Thank you.
  2. Great recipe! Modified for 2 servings. Used chicken breasts. Added two cloves of garlic. Before removing breasts from oven drizzled olive oil over meat. Broiled for 2 minutes (High) for browning. It was flavorful and moist.
  3. This is a very good recipe for chicken. Goes nice with pasta. I used boneless chicken breasts so I cooked it the same amount of time but changed the temp. to 350 degrees. The chicken was juicy.
  4. Oh Yum!!!! I doubled the sauce (but not the oregano) as per other reviews did not marinate as others had done kept the chicken covered the entire time and baked for a total of 40 minutes. The meat fell off of the bones! It was so tender & tasty over rice! Thanks! Update! I made - Read more ...
  5. This was probably the easiest last minute dinner idea I have ever had. I was able to throw it together in under 5 minutes. I used bottled lemon juice instead of squeezing a lemon and everything was fine. The only problem I had was with the cooking time which seemed to be a hair too - Read more ...
  6. I roasted some quartered potatoes along with the chicken and served with a green salad. Everyone liked it. Next time I will double the ingredients for the sauce and marinade for a few hours before cooking as I found the chicken really didn't take on much flavour. I will be making this again.
  7. This is a really good chicken recipe. We used boneless breasts, though, and I didn't reduce the cook time. They came out a bit tough, so definitely reduce the cook time if you are using boneless cuts. It was a very flavorful recipe, though, and even my VERY picky 3-year-old ate an entire breast! That's - Read more ...
  8. What a waste of chicken!! This was the worst recipe I have ever tried. Way too much oregano and lemon juice and the chicken was tough. I followed the recipe exactly as written. I do not recommend this recipe.
  9. This dish was the first to go at the buffet I brought it to. The kids ate it up. I used fresh oregano and boneless thigh pieces. Also I cooked them covered to retain the maximum pan juices which I thickened with a little cornstarch and poured the resulting gravy back over. This held nicely - Read more ...

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