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Lemon oregano baked chicken

Recipe by:Adapted from Cooking with California Food in K-12 Schools


  • 8 chicken thighs or legs, skin on
    2 cloves garlic, peeled and finely minced
    1 1/2 tsp. salt
    1/2 tsp. ground black pepper
    1 tsp. dried oregano
    2 tbsp. olive oil
    2 tbsp. butter, melted
    1/2 cup chicken broth
    1 tbsp. grated lemon zest
    3 tbsp. fresh-squeezed lemon juice 


Combine all ingredients in a large casserole dish, cover with plastic wrap and refrigerate 1 hour to marinate. (The chicken can also be marinated overnight.)

Preheat oven to 425 degrees. Roast chicken until browned and cooked through, about 35 to 40 minutes or until meat reaches 165 degrees. Serve immediately with brown rice.

Serves 6 to 8 


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