Garlic Lemon Chicken
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 237 |
| pro | 24 g |
| total fat | 14 g |
| sat. fat | 3 g |
| carb | 3 g |
| fibre | 0 |
| chol | 77 mg |
| sodium | 217 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 9 |
| vit A | 4 |
| vit C | 8 |
| folate | 3 |
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.
Ingredients
Preparation
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.
Source : Canadian Living Magazine: November 2002
- Keywords : Main Course; Bake; Chicken; Lemons; Garlic;
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