Lemon Roasted Chicken
- SERVES
- 4
- COOK TIME
- 1 Hr
By removing the skin and covering the chicken with thin lemon slices, you reduce the fat but keep the moisture in. And oh, that lemon flavor!
What You'll Need
- 1 chicken (2 ½ to 3 pounds), cut into 8 pieces and skin removed
- 2 teaspoons dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 lemons, thinly sliced
- 1 onion, thinly sliced
What to Do
-
Preheat oven to 400 degrees F. Coat a 9- x 13-inch glass baking dish with cooking spray.
-
Place chicken pieces in prepared baking dish. Sprinkle chicken with oregano, salt, and pepper. Place lemon slices evenly over chicken. Place onion slices over lemon slices, then tightly cover dish with aluminum foil.
- Bake 45 minutes, then uncover and bake an additional 10 to 15 minutes, or until juices run clear and no pink remains.
Notes
For mixed citrus flavor we've made this with 1 lemon, 1 lime, and 1 orange instead of 3 lemons. Try it!
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