Roasted Lemon Oregano Chicken
  • 2 bone in skin on chicken breast
  • zest and juice of 1 lemon {plus additional for garnish}
  • 2 tsp dried oregano
  • ¼ cup olive oil
  • 2 tsp salt
  • black pepper
  1. Place all the ingredients into a food storage bag. Mix around to coat the chicken well. Marinade in the refrigerator for 45 minutes to an hour. NOTE: The acid in lemon will begin to cook the chicken if you marinade for too long.
  2. Preheat your oven to 350 degrees.
  3. Place the chicken breasts on a lined baking sheet and roast for about 45 minutes or until the juices run clear and the skin is crisp. The internal temp of white meat chicken should reach 160 degrees.
  4. Squeeze fresh lemon juice over top and garnish with fresh chopped parsley. Serve over steamed rice.
Recipe by LeMoine Family Kitchen at