A little too much lemon for my taste, otherwise it's a great fast recipe.
Chicken Oreganata
Photo: Karry Hosford
Yield: 4 servings (serving size: 2 thighs)
Recipe from
More From Cooking Light
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
- Combine first 4 ingredients in a zip-top plastic bag; add chicken. Seal and marinate in refrigerator 3 hours or overnight, turning occasionally.
- Preheat oven to 350°.
- 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.
Chicken Oreganata Recipe at a Glance
- COURSE: Main Dishes
- CUISINE: Mediterranean, Greek
- MAIN INGREDIENT: Poultry
- COOKING METHOD: Bake, Marinate
- PUBLICATION: Cooking Light
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