Wednesday, March 4, 2009

Lemon Oregano Chicken

I frequently crave Greek inspired food, but not everyone I cook for in enjoys it as much as me.  I made roasted chicken legs with a lemon oregano sauce to satisfy my craving and to make it enjoyable for everyone else who was eating.

Lemon Oregano Chicken
2 pounds chicken legs and thighs, skin on
1 lemon
2 tablespoons oregano
2 tablespoons red wine vinegar
3 garlic cloves
1/2 cup olive oil

Lay chicken legs and thighs in baking pan.  Combine juice of lemon, lemon zest, oregano, red wine vinegar and garlic in a blender, mix until well combined and garlic is chopped.  Slowly stream in olive oil while blender is running to create and emulsion.  Once sauce is combined and thickened slightly, pour most of the sauce, approximately 3/4 of it, over the chicken and bake at 400 degrees for 30 minutes, until chicken is cook through and tender.  Remove the chicken from the oven.  At this point, pour the rest of the sauce over the chicken, and let it rest for 5 minutes.


  1. This looks really delicious, I love simple chicken recipes that I can put together quickly on weeknights.

  2. Who doesn't love greek food?

  3. Thanks Sara! I don't eat beef or pork so I'm always on the lookout for new ways to cook chicken, especially on weeknights.