Lemon Pepper Chicken with Oregano

6
Ingredients

10m
Prep Time

50-55m
Cook Time

1h
Ready In

Recipe: #4801

March 02, 2012

Categories: Chicken, 5 Ingredients Or Less, Baby Shower, Brunch, Easter, Fathers Day, Mothers Day, Sunday Dinner Oven Bake, Gluten-Free, Heart Healthy, High Protein, Low Carbohydrate, Low Sodium, No Eggs, Whole Chicken, Bone-in Pieces, Chicken Dinner, more

recipe by:
Mary

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recipe by:
Mary

"A simple oven baked dish that I modified to reduce the fat by half. Using skinless chicken would reduce the fat even more, but we prefer it with skin on for this dish. Try it with a steamed green vegetable or a vegetable salad."

Original is 5 servings

Metric US

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Ingredients

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3 to 4 pounds whole chicken (halved or cut in pieces or equivalent in pieces of your choice)
1 tablespoon oil (olive oil)
1 tablespoon unsalted butter

1 teaspoon lemon pepper seasoning
1 teaspoon lemon juice
Oregano leaves, dried

Nutritional

Serving Size: 1 (349 g)
Calories 375.5
Total Fat - 13.3 g
Saturated Fat - 4.1 g
Cholesterol - 824.1 mg
Sodium - 235.3 mg
Total Carbohydrate - 0.1 g
Dietary Fiber - 0 g
Sugars - 0 g
Protein - 60.1 g
Calcium - 38.5 mg
Iron - 8.5 mg
Vitamin C - 13.6 mg
Thiamin - 0.1 mg

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Step by Step Method

Step 1

Rinse and dry the chicken and trim any excess fat. Place in rimmed pan large enough that the pieces are separated. A low rim ensures even cooking.

Step 2

Combine the olive oil, butter, lemon pepper seasoning, and lemon juice. Brush both sides of the chicken pieces with seasoned oil/butter mixture.

Step 3

Sprinkle both sides generously with oregano.

Step 4

Bake at 350 degrees for 45-55 minutes. Less time will be needed for pieces than for halves of a chicken, so adjust the time accordingly.