Tested till perfect Garlic Lemon Chicken

Garlic Lemon Chicken

Sunny, lemony and redolent of garlic, this dish is a crowd-pleaser. If you make it ahead, you can use all chicken thighs instead of chicken pieces - they stay extra moist when reheated.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2002

Recipe4 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 12 (3 1/2 lb/1.75 kg total) 12(3 1/2 lb/1.75 kg total)chicken pieces
  • 1 tbsp 1tbspvegetable oil
  • 1 1lemon, cut into wedges
  • 1/4 cup 1/4cuplemon juice
  • 20 20cloves garlic, peeled
  • 2 tbsp 2tbspchopped fresh oregano
  • 1/2 tsp 1/2tspeach salt and pepper
  • 1 tbsp 1tbspchopped fresh parsley
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Cut any large chicken pieces in half. In large nonstick skillet, heat oil over medium-high heat; brown chicken, in batches, about 5 minutes. Drain off fat.

Arrange chicken and lemon wedges in 13- x 9-inch (3 L) glass baking dish. Sprinkle with lemon juice, garlic, oregano, salt and pepper.

Bake in 425°F (220°C) oven, turning and basting twice, until breasts are no longer pink inside and juices run clear when thighs are pierced, about 30 minutes. (Make-ahead: Let cool for 30 minutes. Refrigerate until cold. Cover with foil and refrigerate for up to 1 day. Reheat, covered, in 375°F/190°C oven, basting once, for 15 minutes.) Sprinkle with parsley.

Nutritional Information Per serving: about

cal 237 pro 24g total fat 14g sat. fat 3g
carb 3g fibre 0 chol 77mg sodium 217mg

% RDI:

calcium 3 iron 9 vit A 4 vit C 8
folate 3
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