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
- 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
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
- Iron 9.0
- Folate 3.0
- Calcium 3.0
- Vitamin A 4.0
- Vitamin C 8.0