Mediterranean Lemon Chicken – Recipe

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Graham’s getting creative in his kitchen again, this time coming up with another great chicken dinner. If you like lemon you will love this – the flavour adds a fantastic zing! Here’s his Mediterranean Lemon Chicken recipe.

We really enjoy using our homegrown chickens for this recipe. The taste is fantastic and we like knowing what goes into our food. We also change up the type of our homegrown herbs we use in this dish. Most often we do use Rosemary, but sometimes we substitute Oregano or Parsley instead.

(If you like, print off the Recipe Card at the bottom of the post)

Mediterranean Lemon Chicken

  Makes 6 servings. Bake at 425F

1 lemon

2 tsp rosemary

3 minced garlic cloves (or more!)

1 tbsp. olive oil

1/4 tsp salt

1/4 tsp pepper

6 chicken pieces

Preheat oven to 425 degrees and gather up your ingredients.

Grate the peel of half the lemon. Then cut the lemon and squeeze out 1/4 cup of lemon juice. We usually increase the amount, as we love lemony chicken.

Snip the rosemary leaves from the stem and discard the stem.

Add the rosemary leaves, garlic, salt and pepper. Stir well.

Remove the skin from the chicken and coat chicken with the lemon mixture. Put in a 9 x 13 baking dish, bone side up.

Cover and bake for 20 minutes. Reduce the oven to 400 and continue baking uncovered, for about 30 more minutes. Baste the chicken every 10 minutes with the lemon juices. Serve with the pan juices over top. Wonderful to have alongside rice and a few vegetables!

Lemons have wonderful qualities to improve your health and cleanse toxins from your body. I’ve been drinking two cups of hot water mixed with lemon juice a day! We would love to be able to grow our own lemon trees outside here – what a treat that would be!

When we are lucky enough to spend time in California, we pick lemons and make our own lemonade!

Print

Mediterranean Lemon Chicken

Prep Time 20 minutes

Cook Time 50 minutes

Ingredients

• 1 lemon
• 2 tsp rosemary
• 3 minced garlic cloves or more!
• 1 tbsp. olive oil
• 1/4 tsp salt
• 1/4 tsp pepper
• 6 chicken pieces bone in

Instructions

1. Preheat the oven to 425 degrees.
2. Grate the peel of half the lemon. Then cut the lemon and squeeze out 1/4 cup of lemon juice. Add more juice if you love lemony chicken.
3. Add the peel, oregano, garlic, salt and pepper. Stir well.
4. Remove the skin from the chicken and coat chicken with the lemon mixture.
5. Put in a 9 x 13 baking dish, bone side up.
6. Cover and bake for 20 minutes. Reduce the oven to 400 and continue baking uncovered, for about 30 more minutes.
7. Baste the chicken every 10 minutes with the lemon juices

Recipe Notes

Serve with the pan juices over top. Wonderful to have alongside rice and a few vegetables!

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