Not my grandma's chicken with lemon, garlic, and oregano from In the Kitchen with a Good Appetite: 150 Recipes and Stories about the Food You Love (page 137) by Melissa Clark

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Notes about this recipe

  • chawkins on April 17, 2015

    A very flavorful dish. However, the skin on my chicken did not get crispy. I used all drumsticks. I think that thighs would have been a better choice, as they have skin on one side only and are fattier, whereas drumsticks are leaner and have skin all around, so inevitably, part of the skin would be submerged in the juice.

  • Astrid5555 on October 06, 2013

    Always in search of the perfect crispy chicken thighs I might have finally found our favorite recipe. MC's method of broiling the meat before roasting produces really crispy skin, which otherwise I usually fail to achieve. Used all thighs instead of drumsticks. Added the olive oil to the marinade as suggested by previous review instead of drizzling the meat separately. Despite the amount of garlic, not that garlicky at all and nice tang from the lemons. Will go into the regular rotation!

  • Cheri on January 17, 2012

    This has a really nice flavor. Needed to bake 40 minutes as chicken pieces were large. Not all that unusual in the end, but nice baked chicken recipe.

  • Emily Hope on September 26, 2011

    This was excellent. Quadrupled the recipe (to serve eight), and used drumsticks and thighs rather than just drumsticks. Because of the greater quantity, it took about twice as long to get everything brown under the broiler before slathering on the garlic paste/oil/oregano. I ended up adding the garlic/lemon paste in just two additions, as I was worried that the third addition might end up leaving too much of a raw flavor. I also wasn't sure why the paste was added separately from the oil, as it made it more difficult to apply the paste and added an extra step--next time, I'd just add some oil to the paste to simplify. Served this at an (informal) dinner party and everyone loved it. Put the pan drippings in a pitcher so people could pour over the chicken/put on bread--yum. However, needed to pour off a significant amount of oil/chicken fat first. With roasted peppers and tomatoes, an arugula/raw zucchini/fennel salad, bread, and an almond apple galette.

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