Hey everyone, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, lemon and garlic baked mediterranean chicken. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Lemon and Garlic Baked Mediterranean Chicken is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Lemon and Garlic Baked Mediterranean Chicken is something that I have loved my entire life. They are fine and they look wonderful.
These chicken drumsticks are loaded with Mediterranean flavors including lemon, garlic, oregano, and extra virgin olive oil. 👉 FULL RECIPE. Mediterranean Baked Chicken Dinner - fast prep chicken dinner idea, you'll love how the. This Mediterranean chicken made with lemon and garlic and sautéed in olive oil is juicy, moist and delicious.
To begin with this particular recipe, we must first prepare a few components. You can cook lemon and garlic baked mediterranean chicken using 11 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Lemon and Garlic Baked Mediterranean Chicken:
- Take 6-8 chicken drumsticks or thighs (bone in, skin on)
- Make ready Kosher salt
- Get 1.5 teaspoons dry oregano
- Make ready 1.5 teaspoons black pepper
- Get 3/4 teaspoon coriander
- Prepare 1/2 teaspoon sweet paprika
- Take 1/4 teaspoon cumin
- Get 6 garlic cloves, peeled and chopped
- Take 1 small yellow onion, cut into wedges
- Prepare Zest and juice of 1 lemon + 1 lemon cut into slices
- Make ready 1/8 cup extra virgin olive oil
The combination of garlic with Italian seasoning and paprika work so well. File this recipe under the category of delicious one-dish meals. Chicken breasts are marinated overnight right in the baking dish and are ready to be baked in the oven the next day. Lemons and black olives add a Mediterranean twist to this easy.
Instructions to make Lemon and Garlic Baked Mediterranean Chicken:
- Pat chicken dry and season with kosher salt, be sure to season under the skin too. If you have the time, arrange the chicken on a tray or a shallow dish and chill in the fridge uncovered for a few hours or overnight (optional.)
- Place chicken in a large zip bag. In a small bowl, combine spices (oregano, black pepper, coriander, paprika, and cumin.) Add spices to the chicken in the bag.
- Add garlic, onion, lemon zest, lemon juice, and olive oil. Zip the bag shut. Toss chicken around and massage to make sure it is well coated in the marinade. Let chicken marinade for about 30 minutes, or if you have the time, refrigerate for 2 to 4 hours, turning bag over halfway through.
- When ready, heat oven to 450 degrees F.
- Lightly oil a baking dish and arrange the chicken drumsticks and onion wedges. Pour over the marinade. Arrange lemon slices in between.
- Bake for 35 minutes or until chicken is fully cooked and its juices run clear (internal temperature of chicken should register 165 degrees F using an instant read thermometer). If you like, broil for just a few minutes until skins are crispy to your liking.
- Serving suggestion - with herbed couscous mixed with peas, chopped carrots and sultanas.
This recipe uses chicken legs, but works for part, or indeed a whole chicken. It goes well with roasted potatoes. The chicken turned out moist and flavorful and combined nicely with the baked tomatoes, olives, garlic, and capers. This chicken didn't last long and it paired nicely with the Mediterranean Green Beans. The bake starts with a layer of tomato sauce, which sautéed chicken thighs bask in to soak up all those tart juices.
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