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Lemon-Oregano Chicken

Yield Makes 4 servings
When Chuck Allen returned from work and learned guests were coming for dinner, he whipped up this easy entrée in less than an hour.


  • 1/2 cup lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon dried oregano
  • 2 cloves garlic, pressed or minced
  • 1/4 teaspoon pepper
  • 4 whole chicken legs (thighs with drumsticks; 2 1/3 lb. total)
  • Salt

Nutrition Information

  • calories 339
  • caloriesfromfat 56 %
  • protein 34 g
  • fat 21 g
  • satfat 5.3 g
  • carbohydrate 1.6 g
  • fiber 0.0 g
  • sodium 117 mg
  • cholesterol 120 mg

How to Make It

  1. In a large plastic food bag (or bowl), combine lemon juice, oil, oregano, garlic, and pepper.

  2. Trim and discard excess fat from chicken legs. Rinse chicken and place in bag (or bowl). Seal and turn bag to mix chicken with marinade (or mix in bowl and cover airtight). Let stand 10 to 20 minutes, turning occasionally. If making ahead, chill chicken in marinade up to 1 day.

  3. Lift chicken from marinade and place pieces slightly apart on a rack in a 10- by 15-inch broiler pan; reserve marinade.

  4. Broil about 6 inches from heat, turning as needed to brown evenly, until meat is no longer pink at bone (cut to test), 25 to 30 minutes total; up until the last 10 minutes, baste occasionally with the reserved marinade. Add salt to taste.