This simple chicken dish is quick to put together and makes a perfect mid-week meal when time in the kitchen is not the easiest thing to find. It has a souvlaki-inspired flavor and works really well with salad, simply steamed or roasted veggies, and cauliflower rice. This dish works really well with boneless skinless chicken breast or thigh meat, but you could use any chicken pieces/parts you like for this dish (with or without the skin). You will have to cook about 10 minutes longer for thighs or breasts with bone. Serves 5-6.
Ingredients:
- 3 lbs chicken, cut into parts (boneless, skinless breast or thigh works particularly well)
- zest of 1 lemon
- 4 cloves garlic, crushed
- 1 Tbsp dried oregano (or substitute 3 Tbsp fresh oregano)
- 1/4 tsp salt to taste
- 2 Tbsp extra virgin coconut oil (or substitute butter or ghee) plus a little extra for greasing the pan
- Preheat oven to 350F. Grease the bottom of a large casserole dish or deep roasting pan.
- Pat chicken dry with paper towel and place in the prepared casserole dish.
- Combine lemon zest, garlic, oregano, and salt. Melt coconut oil and mix with spices. Pour over chicken and mix to coat (this is easiest using your hands).
- Arrange chicken in a single layer and bake for 30 minutes, or until fully cooked.
- Optional: drizzle fresh lemon juice over the chicken before eating.
- Enjoy!
realitybites125 says
Yum that looks good. I need to find some coconut oil though. I’ve been eating mostly olive oil but I need to start experimenting with different oil types to enhance flavour now that I don’t eat processed foods, salt, dairy etc I taste foods differently. So I need to experiment.
Tanya says
The chicken does not get covered? Won’t it dry out?
LibMom says
I made this with bone in chicken breasts and it was really good. I rubbed the garlic mixture under the skin and in the little crevices in the meat. 40 min was the perfect baking time, the chicken was still juicy. Plenty of flavor even without adding lemon juice after baking. Great way to change up boring old baked chicken!
Bonnie M says
I made this as directed but with lemon zest, juice, and freshly grated ginger (and bacon grease and salt and pepper). So good! The flavours really intensified overnight — I had the leftovers for lunch. Delightful.
Thanks for sharing!
Mary Vaughn says
Anxious to try this…looks great! I so appreciate being able to easily print these recipes!!!
Stephanie Harpole says
Out of fresh lemmons but I have some homemade preserved lemmons. Think I will chop those up and see how it goes.
Jelle Vuylsteke says
was coating it with coconut oil in a metal baking dish and the whole thing solidified on me =|