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Chicken Oreganata

Photo: Karry Hosford
Yield 4 servings (serving size: 2 thighs)

Ingredients

  • 1 cup fresh lemon juice (about 5 lemons)
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons minced garlic
  • 1/2 tablespoon dried oregano
  • 2 pounds skinless, boneless chicken thighs (about 8)
  • Cooking spray
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Nutrition Information

  • calories 356
  • caloriesfromfat 40 %
  • fat 15.6 g
  • satfat 3.1 g
  • monofat 7.7 g
  • polyfat 2.8 g
  • protein 45 g
  • carbohydrate 8 g
  • fiber 1 g
  • cholesterol 188 mg
  • iron 2.8 mg
  • sodium 342 mg
  • calcium 40 mg

How to Make It

  1. Combine first 4 ingredients in a zip-top plastic bag; add chicken. Seal and marinate in refrigerator 3 hours or overnight, turning occasionally.

  2. Preheat oven to 350°.

  3. Remove chicken from bag; discard marinade. Place chicken in a single layer on a broiler pan coated with cooking spray; sprinkle with salt and pepper. Bake at 350° for 45 minutes or until chicken is done.

Mother's Bistro and Bar, Portland, Oregon