This one was part of my first culinary endeavor with my running buddies. We had to find some way to use the lemons, so here’s one of them. We cut the chicken into small pieces so it’d cook faster (we were hungry), and “stirred” it by just moving the pan around.
I think chicken may be my favorite meat (aside from perhaps lamb and salmon, but those are both sometimes meats since they’re so effing expensive :[ ).
We’ve decided to make this meal-making event a weekly occasion since it gives us a productive way to hang out and we get to eat our creations afterward. :D
Mediterranean Lemon Chicken
Ingredients:
- 6 chicken thighs, cut into small pieces
- 1 lemon
- 2 tsp dried oregano
- 3 cloves garlic, minced
- 1 tbsp extra virgin olive oil
- sea salt, to taste
- ground black pepper, to taste
Instructions:
- Preheat oven to 425 degrees F (220 degrees C). Cut the fat off the chicken (not entirely necessary, I guess, but I like to).
- In a 9×13 inch baking dish, grate the peel from 1/2 the lemon, squeeze out the juice (about 1/4 cup) and add to peel with the oregano, garlic, oil, salt and pepper. Stir until mixed.
- Coat chicken pieces with the lemon mixture. Bake for 20 minutes. Turn and baste chicken.
- Serve chicken with pan juices.
