Greek-Style Lemon-Garlic Chicken
Total TimePrep: 15 min. Bake: 1 hour
This was an excellent combination of flavors. Really nice presentation. Janet VFE
I had the time to make this dish ahead of time just cooking the chicken in the liquid. I defatted the juices, removed the chicken skin, and cooked the potatoes, some seeded, chopped zucchini
This dish is absolutely delicious! I’ve made it at least 5 times and look forward to making it on weekends when I have more time to cook. This recipe is definitely a keeper!
Wow, thanks for providing this recipe, Lisa. Definitely a winner and keeper. Made mostly as written, just used red potatoes, because I didn't have Yukon Gold. Wonderful flavors combining the lemon, Kalamatta olives, garlic, and oregano. Going into our family cookbook, tonight!
I can't believe how delicious this recipe. The flavoring is superb. And so easy. This has become a favorite.
This recipe is soooo good that I joined this website just so I could leave this review! Seriously! I think this might be the best chicken I've ever eaten, in my life! Thanks!!!
Very tasty dish. The sauce is excellent. Prepared according to recipe, and thought cook time was appropriate. We like chicken tender and cooked through, not mushy, so this one is a keeper.
Really wonderful dish (and so easy to make!) I have made several different versions of Greek Lemon Chicken, and this is my new fave. I used chicken thighs and doubled the sauce - it came out so tender and juicy, my husband just devoured it!
I used boneless skinless chicken breasts & also added a can of cream of chicken soup & it was delicious!!
This is my teenage son's favorite dish! I use boneless, skinless chicken breasts, cut into thirds, instead of thighs. I usually add an extra clove or two of fresh garlic, as well. It smells, looks, and tastes wonderful! It's very simple to make., but feels like a "special occasion" dish.