Chicken Oreganata Recipe #142288
I love the combination of lemon, garlic and oregano common in so many Greek recipes. Naturally, I had to save this one found on the Cooking Light website. Have not tried it yet but will do so soon.
55 min | 10 min prep
SERVES 4
- 1 cup fresh lemon juice
- 2 tablespoons olive oil
- 2 tablespoons minced garlic
- 1/2 tablespoon dried Greek oregano
- 2 lbs boneless skinless chicken thighs (about 8)
- cooking spray
- 1/8 teaspoon salt
- 1/4 teaspoon black pepper
- Combine lemon juice, oil, garlic and oregano in a sealable plastic bag. Add chicken, close and shake. Marinate in refrigerator 3 hours or overnight, turning occasionally.
- Preheat oven to 350°.
- Remove chicken from bag; discard marinade. Place chicken in a single layer in a roasting pan coated with cooking spray.
- Season with salt and pepper.
- Bake at 350° for 45 minutes or until chicken is done. Juices will run clear.
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5 stars