Mediterranean Lemon Chicken

This one was part of my first culinary endeavor with my running buddies. We had to find some way to use the lemons, so here’s one of them. We cut the chicken into small pieces so it’d cook faster (we were hungry), and “stirred” it by just moving the pan around. I think chicken may be my favorite meat (aside from perhaps lamb, but that’s a sometimes meat since it’s so effing expensive :[ ). We’ve decided to make this meal-making event a weekly occasion since it gives us a productive way to hang out and we get to eat our creations afterward. :D

Mediterranean Lemon Chicken

-6 chicken thighs, cut into small pieces
-1 lemon
-2 tsp dried oregano
-3 cloves garlic, minced
-1 tbsp extra virgin olive oil
-sea salt, to taste
-ground black pepper, to taste

1) Preheat oven to 425 degrees F (220 degrees C). Cut the fat off the chicken (not entirely necessary, I guess, but I like to).
2) In a 9×13 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.
3) Coat chicken pieces with the lemon mixture. Bake for 20 minutes. Turn and baste chicken.
4) Serve chicken with pan juices.


About Farrah

A frugal, selectively antisocial Family Medicine physician with too many interests. Loves...God, family, friends, volunteering and helping others, making others happy, music (especially piano and singing), Tahitian/hula/salsa/pole dancing, aerial silks, learning, writing, cooking, eating, sleeping, lifting weights, playing SNES and DS, photography, editing, window-shopping, gymnastics, kickboxing, BJJ, finding great deals, pyrography, horseback riding, archery, frolicking in the great outdoors...making every moment count.

Posted on October 19, 2011, in Food and tagged , . Bookmark the permalink. Leave a comment.

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