Chicken Oreganata

Photo: Karry Hosford

Yield: 4 servings (serving size: 2 thighs)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 356
  • Calories from fat: 40%
  • Fat: 15.6g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 7.7g
  • Polyunsaturated fat: 2.8g
  • Protein: 45g
  • Carbohydrate: 8g
  • Fiber: 1g
  • Cholesterol: 188mg
  • Iron: 2.8mg
  • Sodium: 342mg
  • Calcium: 40mg

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

Preparation

  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.
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