Lemon Pepper Chicken with Oregano
5
Servings
Servings
10m PT10M
Prep Time
Prep Time
50-55m PT50-55M
Cook Time
Cook Time
1h
Ready In
Ready In
Recipe: #4801
March 02, 2012
Categories: Dinner, Lunch, Main Dish, Poultry, Chicken, 5 Ingredients Or Less, Budget-Friendly, Easy/Beginner Cooking, Baby Shower, Brunch, Easter, Entertaining, Fall/Autumn, Father's Day, Ladies Luncheon, Mother's Day, Summer, Sunday Dinner, Winter, Weeknight Meals, Oven Bake, Gluten-Free, Heart Healthy, High Protein, Low Carbohydrate, Low Sodium, No Eggs, Whole Chicken, Bone-in Pieces, Spring more
"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 recipe yields 5 servings
Ingredients
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
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.
Tips & Variations
No special items needed.
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