Greek Lemon Chicken Nos. 1 and 2

Greek Lemon ChickenThis is one of my all-time favorite dishes, and there’s more than one way to make it. Therefore, I’m posting both recipes here, listed as numbers 1 and 2. The baking instructions are the same, as you will see.

Greek Lemon Chicken incorporates some of the greatest spices on the planet, like oregano, thyme and rosemary. And let’s not forget the lemon, which is amazing. I’m not going to tell you which one is my favorite because I cannot choose between the two. If I could, there would only be one recipe here. So, don’t go thinking that I like the recipe labeled no. 1 better. It just worked out that way!

For this dish, I use bone-in chicken as opposed to boneless chicken. And I use everything but chicken breast.

Ingredients for Greek Lemon Chicken No. 1

2.5-3 lbs bone-in chicken pieces (wings, thighs and drumsticks)

3/4 cup lemon juice

2 tbsp dried oregano

2 tbsp dried thyme

2 tbsp dried rosemary

2 tbsp lemon zest

1.5 tbsp minced garlic

1 tbsp Kosher or sea salt

2 tsp fresh-ground black pepper

1/4 cup canola oil

Directions for Greek Lemon Chicken No. 1

Here’s where that Good Seasons cruet that I always talk about comes in handy. Check out the Kitchen Accessories page on this blog. Place all the ingredients in the cruet and shake like you mean it.

Take a toothpick and poke holes in both the top and undersides of the chicken pieces. Place them in a resealable plastic bag with the marinade. Marinate in the refrigerator for at least 6 hours, but preferably overnight. Be sure to turn the chicken by squeezing the bag every once in a while to ensure that all the pieces spend time in the marinade.

Bake for 1 hour in a preheated 350-degree oven. After an hour, turn the heat up to 375 degrees and bake for an additional 30 minutes to “crisp” the chicken.

Ingredients for Greek Lemon Chicken No. 2

For this version of Greek Lemon Chicken, you are basically making a “rub.”

2.5-3 lbs bone-in chicken (wings, thighs and drumsticks)

3 tbsp olive oil

3 tbsp garlic powder

2 tbsp onion powder

3 tbsp dried thyme

3 tbsp dried oregano

3 tbsp dried rosemary

1 tbsp Kosher or sea salt

1 tsp fresh-ground black pepper

3 tbsp lemon pepper seasoning

Zest of one lemon (reserve the lemon)

1 additional lemon, cut into thin slices

Directions for Greek Lemon Chicken No. 2

Mix the garlic powder, onion powder, thyme, rosemary, oregano. salt, pepper, lemon pepper seasoning, and lemon zest together to make a rub. Rub each piece of chicken on both sides with olive oil and apply the rub. Then, wrap each piece individually in plastic wrap. Place in the refrigerator and allow the chicken pieces to absorb the flavors for a minimum of 6 hours or, preferably, overnight.

When you are ready to bake the chicken, unwrap the pieces and place them in a baking dish. Poke holes in each piece with a toothpick, and squeeze the lemon you zested on top of the chicken. Cut the additional lemon into thin slices and place them on top of the chicken.

Bake for 1 hour in a preheated 350-degree oven. After an hour, increase the temperature to 375 degrees and bake for an additional hour to “crisp” the chicken.

Discard the lemon slices that may have burned prior to serving. Otherwise, you can serve it with them on.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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