Best Lemony Mediterranean Chicken Recipes

MEDITERRANEAN LEMON CHICKEN

Mediterranean Lemon Chicken image

This goes nicely with roasted potatoes! Mmm mmm Mediterranean! The recipe uses chicken legs, but works for any chicken parts.

Provided by NIBLETS

Categories Meat and Poultry Recipes Chicken Chicken Leg Recipes

Time 1h5m

Yield 6

Number Of Ingredients 7

Ingredients

1 lemon
2 teaspoons dried oregano
3 cloves garlic, minced
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon ground black pepper
6 chicken legs

Steps:

Preheat oven to 425 degrees F (220 degrees C).
In a 9x13 inch baking dish, grate the peel from 1/2 the lemon, squeeze out the juice (about 1/4 cup) and add to peel with the oregano, garlic, oil, salt and pepper. Stir until mixed.
Remove skin from chicken pieces and discard. Coat chicken pieces with the lemon mixture and arrange, bone-side up, in the baking dish. Cover dish and bake for 20 minutes. Turn and baste chicken.
Reduce heat to 400 degrees F (205 degrees C) and bake uncovered, basting every 10 minutes, for about 30 more minutes. Serve chicken with pan juices.

Nutrition Facts : Calories 241.1 calories, Carbohydrate 2.8 g, Cholesterol 105.1 mg, Fat 11.8 g, Fiber 1.1 g, Protein 30.6 g, SaturatedFat 2.9 g, Sodium 199.6 mg

MEDITERRANEAN LEMON CHICKEN

Mediterranean Lemon Chicken image

This goes nicely with roasted potatoes! Mmm mmm Mediterranean! The recipe uses chicken legs, but works for any chicken parts.

Provided by ngibsonn

Categories Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 lemon
2 teaspoons dried oregano
3 garlic cloves, minced
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
6 chicken legs

Steps:

Preheat oven to 425°F (220°C).
In a 9x13 inch baking dish, grate the peel from 1/2 the lemon, squeeze out the juice (about 1/4 cup) and add to peel with the oregano, garlic, oil, salt and pepper.
Stir until mixed.
Remove skin from chicken pieces and discard.
Coat chicken pieces with the lemon mixture and arrange, bone side up, in the baking dish.
Cover dish and bake for 20 minutes.
Turn and baste chicken.
Reduce heat to 400°F (205°C) and bake uncovered, basting every 10 minutes, for about 30 more minutes.
Serve chicken with pan juices.

Nutrition Facts : Calories 508.9, Fat 33.9, SaturatedFat 9, Cholesterol 207.9, Sodium 344.6, Carbohydrate 4, Fiber 1.6, Protein 46

MEDITERRANEAN LEMON CHICKEN

Mediterranean Lemon Chicken image

A quick and easy saute with the flavors of the Mediterranean in a light sauce. I like this served over basmati rice: the fragrant rice compliments the lemon and oregano and makes a nice meal. And the rice cooks in the time it takes to make this entree, so everything is ready at the same time. A note on the use of arrowroot instead of cornstarch: Arrowroot is a good thickener for an acidic liquid (Cornstarch loses potency in acids.) It is also a good choice if your sauce is mildly flavored. When you're looking for a high-gloss finish, use arrowroot.

Provided by East Wind Goddess

Categories Chicken

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs chicken tenders, cut into 1-inch pieces
1 tablespoon butter
2 tablespoons olive oil
2 garlic cloves, minced
1 (14 ounce) can chicken broth
3 medium shallots, minced
2 tablespoons dried greek oregano, chopped, not ground
2 teaspoons lemon zest
2 teaspoons garlic pepper seasoning
4 ounces lemon juice
2 teaspoons arrowroot

Steps:

Saute the chicken pieces in the butter and olive oil until golden.
Add minced garlic and shallots.
Add 1 cup chicken broth, oregano, lemon juice, lemon zest and garlic pepper.
Stir, and as liquid is reduced, ballast with additional broth to prevent drying out. You may use the whole can--you should keep a good balance of liquid to the chicken pieces to form a sauce.
Add arrowroot to a bit (about one tablespoon) of the broth, mix until dissolved and stir into the saute.
Continue stirring until the sauce thickens and a glaze is formed.
Remove from the stove and serve over basmati rice.

MEDITERRANEAN BAKED CHICKEN WITH LEMON

Mediterranean Baked Chicken with Lemon image

While visiting our daughters in Ohio, we celebrated by cooking a wonderful Lebanese dinner. I showed my daughters how to bake chicken with garlic roasted potatoes. We finished with our homemade baklava. -Shirley Glaab, Hattiesburg, Mississippi

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 16

Ingredients

1 cup olive oil
1/2 cup lemon juice
6 garlic cloves, minced
1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon pepper
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
8 boneless skinless chicken breast halves (6 ounces each)
3 medium lemons, thinly sliced
SPICE BLEND:
2 teaspoons paprika
1/2 teaspoon garlic salt
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon ground allspice
1/8 teaspoon ground cinnamon

Steps:

In a small bowl, whisk the first eight ingredients until blended. Pour 1 cup marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 1 hour. Cover and refrigerate remaining marinade., Preheat oven to 350°. Arrange lemon slices in two greased 11x7-in. baking dishes. Drain chicken, discarding marinade in bag. Place chicken over lemon slices. Mix spice blend ingredients; sprinkle over chicken. Drizzle with reserved marinade. Bake, covered, 35-40 minutes or until a thermometer reads 165°.

Nutrition Facts : Calories 385 calories, Fat 26g fat (4g saturated fat), Cholesterol 94mg cholesterol, Sodium 469mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 34g protein.