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This has become my ‘go-to chicken.’ I marinate it all day and it cooks up in about 30 minutes. It comes out so moist, but the skin is so crispy.
Place chicken in a 9×13 baking pan. Season both sides with garlic power, salt and pepper and oregano (be generous; I don’t measure).
Drizzle the juice of one lemon over the chicken and drizzle olive oil over the chicken (again be generous, it’s olive oil not bacon fat). Cover with plastic wrap and refrigerate for 8 hours (I’ve done it for as little as 30 minutes and it is still good).
Take it out of the refrigerator 30 minutes before baking. Bake at 350 degrees till meat is cooked and juices run clear, about 30 minutes.
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mrsstepford on 1.1.2011
I cooked this the night before last. Its was delicious.
I added roughly chopped real garlic as I didn’t have garlic powder. The skin didn’t turn out as crispy as I would like, but I think that may be down to the quality of meat I had, not the recipe.
Really looking forward to round two and trying this again.
Thank you for adding – great, easy and lovely recipe.
nell on 3.24.2010
I cook my chicken like this all the time but I never thought to marinate it all day! Brilliant. I can’t wait to do this tomorrow.