Easy, moist, baked chicken flavored with lemon, garlic, and oregano. A simple explanation for a fabulous and simple dish.
What do you get when you marinate chicken in lemon? The answer, fall apart tender chicken that stays super juicy even when baked at a high temperature. This chicken it going to make it into my normal dinner rotation and it gets bonus points for being super easy to make.
This is a great Sunday prep day dinner. I can marinate the chicken after I make lunch and then throw it on a pan four hours later and bake it up for dinner. It serves 5 (or 7 depending on how many legs each person eats) so for a two person family, like us, it gives us two nights worth of protein and a workday lunch for me.
I like to serve this chicken with wild rice. I feel like it makes the dish feel even more rustic. Other ideas for serving might be wilted spinach with garlic, broccoli, or any other veggie. Even switching out the rice for a potato would be great. This chicken really melds with a lot of flavor profiles so no side is off limits!
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- juice/zest of 1 lemon
- 1/2 tsp pepper
- 2 tsp salt
- 1/8 tsp pepper
- 1 tsp garlic powder
- 1 1/2 tsp oregano
- 1/4 cup olive oil
- 10 chicken drumsticks, either skin-on or skinless (5 come to a pack at my local grocer)
- Dry chicken well with paper towel and place in a large bowl/or ziplock bag.
- Whisk together remaining ingredients in small bowl and pour over chicken. Toss to coat evenly. Let marinate at least 30 minutes (up to overnight, I marinated mine about 4 hours).
- Preheat oven to 425 F, line baking sheet with foil
- Evenly space chicken on pan and bake for 20-25 minutes and then flip and continue to bake 8-10 minutes. Until internal temp reaches 165 F