Lemon-Oregano Chicken

简单好——鸡呆很潮湿,布鲁里溃疡t the skin crisped up nicely. Served it with garlic-butter spaghetti.

• sitagaki

• 4/20/2013

meh. kind of agree there are more interesting quick chicken recipes, though I did like being able to make this with next to nothing in the fridge.

• as1714

• Boston

• 1/26/2013

What's not to like about this dish? Easy & tasty & inexpensive! Prepped it earlier in the day. Because my thighs weighed almost 4 lbs., I doubled the marinade (and used fresh oregano) & doubled the sauce (again with fresh oregano). Roasted potatoes & veggies alongside, and added a salad. Had friends over, and everyone enjoyed the meal.

• Anonymous

• Taos NM

• 5/19/2012

Halved recipe for two, came out great. LOVE the crispy, flavorful skin. Don't skip the browning step!

• ajjaffin

• Washington DC

• 4/7/2012

This was a great easy recipe that can go with a variety of different side dishes. I served it with risotto and a caesar salad. The chicken skin gets nice and crunchy or can be removed altogether. Definitely will make it again.

• Anonymous

• 3/11/2012

This was my first time making chicken thighs, and though I followed the recipe exactly, I found it turned out very oily, but still delicious. Chicken was cooked perfectly - moist and tender. I was surprised though, that considering how much garlic and lemon was used, the flavor was not nearly as strong as I was expecting.. very very subtle

• Anonymous

• Philadelphia

• 2/19/2012

Excellent and super easy. The recipe is specific about using unsalted butter and reduced-sodium chicken broth. I recommend you take heed as the reduction process will intensify the flavors. I did this with skinless, boneless chicken breast and simply skipped the browning step.

• Busy_Vicki

• 1/20/2012

This is an easy recipe, relatively quick to make, with ingredients I already had at home. It was satisfying and tasty, but not particularly delicious or remarkable. The chicken skin was nice, but the flesh itself lacked flavor. I don't think I'd bother making it again.

• intcook

• Bay Area

• 8/20/2011

This was a really easy and fast recipe and turned out fantastic for a weeknight dinner. I used skinless, boneless thighs, and after browning in the pan put them into a baking dish with some par boiled fingerling potatoes and roasted them together with the sauce for the 20 minutes. Perfect.

• Anonymous

• San Francisco

• 6/23/2011

This was delish! i used good ole kirkland boneless chicken breasts which i'll marinate alittle longer next time. also kept the crunchies (garlic) from the pan seared chicken in the broth/lemon reduction as it added flavor. about 20 minutes in the oven was just right for the whole breasts. served with the lemon roasted potatoes which were also yummy.

• magnamosa

• redwood shores, ca

• 5/15/2011

Very easy to make, and a super taste. It has become my 'company' recipe.

• Anonymous

• Cleveland, Ohio

• 4/28/2011

Turned out great--especially the leftovers that I'm eating right now! The only thing I'd do differently next time is use a pot that works on the stovetop and in the oven, for an easier cleanup. I also made an Orzo "risotto" recipe I found here to go along with it which was also great. And bonus, you can use some of the same ingredients from the citrus salad recipe.

• new_american_cook

• 4/7/2011

Like other reviewers, I used chix breasts (what I had in the house) and marinated in the oil, garlic and lemon juice for an h our prior to cooking. Easy, moist and flavorful - great weeknight dinner and I will definitely make again.

• Anonymous

• stamford ct

• 2/24/2011

This was delicious! I used split breasts instead of thighs (it's what I had on hand) and cooked it to 180° internal temp. The seasoning was perfect, and the chicken very juicy without being underdone. I will make this again for certain. Oh, and my kids liked this too -- were looking for more!

• rjneeley

• Indiana

• 1/18/2011

It was Ok. There are better easy recipes for chicken on this site.

• Anonymous

• 10/30/2010