Garlic Lemon Chicken

Author: Canadian Living

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.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: November 2002

Ingredients

  • 12 (3 1/2 lb/175 kg total) chicken pieces
  • 1 tablespoon vegetable oil
  • 1 lemon cut into wedges
  • 1/4 cup lemon juice
  • 20 cloves garlic peeled
  • 2 tablespoons chopped fresh oregano
  • 1/2 teaspoon each salt and pepper
  • 1 tablespoon chopped fresh parsley

Method

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 facts <b>Per serving:</b> about

  • Sodium 217 mg
  • Protein 24 g
  • Calories 237.0
  • Total fat 14 g
  • Cholesterol 77 mg
  • Saturated fat 3 g
  • Total carbohydrate 3 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 3.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 8.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Garlic Lemon Chicken

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