Lemon Oregano Chicken

4
Servings
10m
Prep Time
35m
Cook Time
45m
Ready In


"This is out of a clean eating magazine. Make sure to use bone in chicken. It keeps the meat moist and flavorful."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (228.8 g)
  • Calories 224.5
  • Total Fat - 5.8 g
  • Saturated Fat - 1.4 g
  • Cholesterol - 544.3 mg
  • Sodium - 302 mg
  • Total Carbohydrate - 0.4 g
  • Dietary Fiber - 0.2 g
  • Sugars - 0 g
  • Protein - 40.1 g
  • Calcium - 31.7 mg
  • Iron - 5.8 mg
  • Vitamin C - 8.4 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 375°F.

Step 2

Finely chop oregano, add lemon zest and 1 teaspoon olive oil to the bowl.

Step 3

Season chicken with salt and pepper and place in a glass baking dish. Spread oregano/lemon zest mixture over top of chicken. Transfer dish to oven and roast for 30 to 35 minutes or until thermometer registers 165°F when inserted into the thickest part of the breast.

Step 4

When chicken is cooked, remove from oven and let rest for about 5 minutes. Cut meat from bone, discarding bones, and slice meat into 1/2 inches pieces. Let cool slightly.

Step 5

Serve over a mixed salad with a vinaigrette dressing.

Tips & Variations


No special items needed.

Related

Mikekey

Very flavorful. I used boneless breasts and reduced cooking time. I let them cool and sliced them thin for sandwiches. Used fresh oregano from garden, just before the freeze hit it.

review by:
(9 Dec 2016)

ellie

Very good and easy! I used boneless chicken but made according to the directions. Served with salad and fruit. Thanks for sharing!

review by:
(9 May 2016)

LindasBusyKitchen

Easy peasy and full of flavors that I loved. I cut the recipe down for two. I had Sauteed Zucchini and Onions, and whipped cauliflower potatoes for the sides. Very good TeresaS and healthy too, which is always a plus for me! Linda

(19 Apr 2016)