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Roasted Greek Chicken with Lemon, Oregano, Potatoes and Minted Orzo Recipe

Roasted Greek Chicken with Lemon, Oregano, Potatoes and Minted Orzo Recipe


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Courtesy of Yasmin Fahr

Minted Orzo

Small, flavorful Cornish hens (young chickens) roasted with lemon, garlic and herbs until tender and juicy are a perfect match for minted orzo and a Greek Salad. Any leftovers make fantastic pita sandwiches the next day.

Click here to see An Easy, Greek-Inspired Dinner story

Ingredients

2 Cornish hens, washed and patted dry, any excess skin removed

Salt and freshly ground black pepper

5-6 medium-sized roasting potatoes (like Russet, new or red), sliced into 1/2-inch thick rounds

3 garlic cloves, smashed with a chef’s knife or pushed through a garlic press

½ cup fresh lemon juice (from 4-5 lemons)

¼ cup extra-virgin olive oil

1 teaspoon dried oregano, plus more for sprinkling

1 package orzo, cooked according to package instructions

Zest of 1 lemon

3-4 mint sprigs, stems removed and leaves finely chopped

¼ cup Bulgarian or Greek feta, stored in brine, then crumbled with a fork

Directions

Heat the oven to 350° F. Place the Cornish hens, breast-side down, in a roasting pan, and generously rub with salt and pepper on both sides and inside cavities. Arrange the potatoes around the hens.

In a mixing bowl, combine the garlic, lemon juice, oil, oregano and generous amounts of salt and pepper. Whisk thoroughly, then pour over the hens and potatoes. Sprinkle a small pinch of oregano over each bird. Cover with foil and cook in oven for about 1 hour and 30 minutes, basting occasionally with juices. Remove the foil for the last ten minutes of cooking time so the skin gets crispy and colors a little. Let rest for about 5 minutes before serving.

Meanwhile, prepare the orzo. Drain well and immediately toss with the mint, lemon zest and feta, if using.

Serve the hens at the table in the roasting pan with the minted orzo. Spoon any remaining pan juices over the orzo.

Click here to see the Greek Salad recipe


Greek Lemon and Garlic Roast Chicken and Potatoes

One of my favorite dishes of all time is Greek Lemon and Garlic Roast Chicken and Potatoes. One whiff of the delicious aroma of this dish — lemon, oregano, garlic, olive oil — takes me back to my childhood when just about every dinner that came out of my mother’s kitchen was four-star restaurant worthy. I truly felt like I became an adult the day my Mom taught me how to roast a whole chicken in the oven!

What I love about Greek Lemon and Garlic Roast Chicken and Potatoes is that it’s a meal that can please just about anyone. It can be prepared with little fuss, makes plenty of leftovers, and with just a little chicken broth, magically transforms into a delicious soup a couple of days later.

As a family of six, Greek Lemon and Garlic Roast Chicken and Potatoes not only gives us two solid dinners a week, but also a nourishing soup. You can’t beat that! Read on to learn how to roast a whole chicken in the oven.

Greek Lemon and Garlic Roast Chicken and Potatoes Ingredients:

1 Purdue Oven Stuffer Roaster Chicken (8 – 10 lbs)
2 Lemons (Juiced) (Save the lemons to stuff into the chicken cavity)
4-6 cloves of garlic, peeled and coarsely chopped
5 lb. bag golden potatoes, peeled and quartered
Medium Sweet Onion, sliced
2 carrots, peeled and roughly chopped
2 stalks of celery, roughly chopped
Olive Oil
2 tbsp. Oregano
Salt and Pepper
Kitchen Twine

Greek Lemon and Garlic Roast Chicken and Potatoes Instructions:

  1. Preheat oven to 400 degrees. Rinse your chicken and place in a large roaster pan. You’ll need one that allows room for the potatoes and other veggies. Don’t throw away the giblets and neck! Throw those in there, too for maximum flavor and important vitamins and nutrients.
  2. Fold the wings under, tie the legs together and voila your chicken is ready for seasoning. If you’ve never trussed a chicken, watch this quick video from Martha Stewart and you’ll become a pro in no time.
  3. Place the potatoes, garlic, onion, celery and carrot around the chicken in an even layer.
  4. Stuff the lemons you juiced earlier into the chicken cavity for extra flavor. Drizzle olive oil over the chicken and vegetables. (Roughly 1/4 cup).
  5. Next, evenly drizzle the lemon juice over the bird and vegetables, as well as inside the cavity.
  6. Liberally distribute salt, pepper, and oregano over chicken and potatoes.
  7. Using a spoon or clean fingers, turn the veggies to coat with the seasonings.
  8. Place the pan uncovered in the oven on 400 degrees for about 20 minutes to give some color to the dish.
  9. Reduce your heat to 350 degrees and set a two hour kitchen timer.
  10. Note: I go by the Purdue oven stuffer roaster pop-up timer and it hasn’t failed me yet. I start checking every 10 minutes at about two hours (usually pops at about 2 hours, 30 minutes). Check the label on your chicken packaging for more detailed cooking instructions.
  11. Once you take the roast chicken out of the oven, let it “rest” for about 15 minutes before you start carving. This prevents all the juices from running out and leaving you with a dry bird.

Serve with some delicious feta, fontina, or manouri cheese and a crisp green salad and you are ready to go!


One-pan Greek roasted chicken with potatoes recipe

Greek roasted chicken with potatoes. Need I say more? You had me at “Greek” and “roasted”. This traditional recipe for kotopoulo me patates sto fourno is out of this world. Let me explain why.

First of all, for my version of Greek roasted chicken with potatoes, I use chicken thighs. I find it hard to perfectly roast a whole chicken, that’s why I opt for the legs. Because they are easier to manage and they are covered in fat which protects the skin from overcooking. Back in the days when my mother made this recipe, she would always use chicken thighs which I would eat with my hands, with no fork or knife. I really miss those days!

As you may notice, my chicken came out crispy, with a dark brown crunchy crust and luscious white meat. Did I make the perfect Greek roasted chicken with potatoes? I believe so! My secret lies in the marinade. If time permits, I absolutely, positively, 100% encourage you to marinate it for 12, or even 24 hours in the fridge.

For this authentic Greek recipe, my go-to ingredients are always fresh and simple. Lemon, garlic, Dijon mustard, sweet paprika, and organic spearmint are a sure way to elevate the flavor and tenderize the meat.

Furthermore, for the potatoes, I added a rather unexpected ingredient to this authentic recipe for Greek roasted chicken with potatoes. It’s the onion! Raw onion is acidic and intense. But its cooked counterpart brings out all the sweetness that balances out the acidity of the lemon juice.

Likewise, don’t forget to add organic chicken broth! This recipe for Greek roast chicken is extremely easy to overcook, so keep an eye on the oven. Should you notice the juices to evaporate, add two cups of hot chicken broth.

The weekend is coming, so why not make this Greek roasted chicken with potatoes for family dinner? Oh, and it’s also a one-pan recipe, hence it requires little dishwashing and fuss in the kitchen. Please, please, please, try this recipe at home and immerse yourself in an unprecedented trip to profound taste with a unique depth of flavor. Yiamas!


Recipe Summary

  • 4 chicken leg quarters, with bone and skin
  • ¼ cup olive oil
  • 4 lemons, halved
  • 4 teaspoons dried oregano
  • 4 teaspoons dried basil
  • 4 teaspoons garlic powder
  • 4 teaspoons salt
  • 4 teaspoons ground black pepper

Preheat oven to 350 degrees F (175 degrees C).

Place chicken legs in a deep, large baking dish. Massage 1 tablespoon olive oil onto each chicken leg. Squeeze lemon juice over the chicken. Arrange lemons around the chicken.

Mix oregano, basil, garlic powder, salt, and pepper together in a bowl sprinkle evenly over each chicken leg, flipping the chicken to season both sides.

Cook chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).


One Pot Roast Chicken Dinner With Orzo And Vegetables

Roast chicken dinner is a classic crowd pleaser. Crispy skin, juicy meat, and vegetables make for a quick and delicious weeknight dinner. This lemon herb roast chicken dinner includes orzo, cooked in the pan and broccoli. A complete one-pot roast chicken dinner for any night of the week.

Happy Monday and happy simple roast chicken dinner day! I’m back with a simple and delicious one-pan chicken feast!

A roast chicken is something everyone should know how to make. They’re easy enough for weeknights and impressive enough to be served while entertaining. Roast chicken is also the quintessential Sunday lunch meal. You’ll probably find thousands of them on Sunday dinner tables throughout the country.

But, if you’re unfamiliar with roasting a whole chicken, it can definitely be intimidating. Starting with something like this roast chicken that includes orzo, a small Italian pasta, and some tenderstem broccoli all cooked in one pan is the perfect place to start.

Roast Chicken Dinner Basics

How long does it take to bake a whole chicken?

There are a few things to take into consideration when deciding how long to cook your chicken. The first one is, how big is the chicken?

Roast chicken for 20 minutes per pound (500g) at about 375F plus 20 minutes at the end. But this assumes that you are roasting a completely thawed, room temperature chicken.

If you’re tired of dry chicken, then I can’t stress enough the importance of using an instant-read meat thermometer to check if your meat is cooked. For chicken, a temperature of 165f or 75c means that your chicken is cooked.

What goes well with a roast chicken?

Roast chicken is so versatile it can be served in a classic way with potatoes and veggies, or it can be dressed up with harissa and served with Moroccan rice.

This one is more of an Italian style with all the thyme, roasted lemon and orzo, but it could so easily be made with rice and Asian spices like star anise and Chinese 5 spice.

What vegetables roast well?

  • Broccoli
  • cauliflower
  • asparagus
  • mushrooms
  • butternut squash
  • zucchini

Mix olive oil and herbs and spices of your choice and drizzle over the vegetables and roast at 350f until tender.

To make this roast chicken dinner with orzo, simply start with the basics.

  • red onion
  • thyme
  • lemon
  • garlic
  • chicken
  • orzo
  • chicken broth
  • broccoli

To decide how long to roast the chicken before adding the orzo, we need to work backward. The orzo needs about 30 minutes to cook in the oven. So, figure out how long to roast your chicken and in the last 30 minutes add the orzo, stock, and broccoli.

Roast the chicken, lemon, garlic, and onions in the oven for about 1 hour. Add the orzo, chicken broth and broccoli and cook for another 35-40 minutes.

So, have a great week. Enjoy simple roast chicken dinners and the last few weeks of summer.


Reviews

This was very nice will definitely make again great flavour I used skinless thighs, dried oregano and dried chilli flakes. Served it with potato mash carrots and beans

I had chicken things that were skinless, used dried oregano and I forgot to take out the chicken to add the herbs as directed. Despite this, the dish came out great to rave reviews from my family. I will make again! I served with sauteed baby bok choy in garlic and ginger and coriander scented rice. Loved the quickness of this dish.

Adding review #3 - still great. Made wild rice to go under. Fantastic. Easy weeknight dinner.

"start with a room temperature pan" . when would one not start with a room temperature pan . do people store them in the refrigerator or freezer ? LOL

Need to be careful with lemon slices. Fine to brown them in the oven with chicken, but do remove before making sauce. The white pith will make your sauce completely bitter. Can be placed on chicken afterwards for garnish. Also flip your chicken pieces and cook skin-side-up in oven to baste the meat and obtain even browning. Using proper technique, this is a very decent recipe.

Just awful. Took forever to actually cook the chicken to crisp. Once I made the sauce it was so bitter it tasted like something you may had thrown up. Will not make again. GROSS.

This is one of the worst recipes I have ever made from this site. It took longer than stated, the skin was as far from crispy as you can get, and the sauce was very bitter. I followed the recipe almost exactly-including removing most of the fat as it rendered and not turning the thighs over before putting them in the oven. The only change I made was to use less lemon than called for. The sauce was so bad that we threw it out and used a glaze I had made for one of the side dishes instead. I had great hopes because there were many positive reviews here and I like the ingredients. I think I would have had a better result if I had taken the approach of the previous reviewer (put it all in a pan and roast with the thighs skin side up).

I made this but I just put everything in the pan and roasted it without doing the stove top part. I just put everything in the pan and the thighs on top of the lemon slices. The thighs turned out really crispy anyway. It was delicious!

I made this in my slow cooker -- it worked well. I served over small shell pasta and poured some of the thickened sauce over the pasta -- which the pasta immediately gobbled up. Gave a great flavor to the pasta so the sauce on its own would also be good as a pasta sauce. Chicken was beautifully tender but the lemon slices disappeared so next time I will make thicker lemon slices. I used mushrooms in the sauce but another time I will also add some more colorful vegetables as the overall appearance was a bit bland. I used skinless chicken drumsticks and used 10 so I could have some leftover to freeze for meals for my husband when I'm away. All that was left was enough for one meal! Oh and I added some sliced olives in addition to capers right before I poured the sauce over the pasta. We really liked this but it didn't really have the wow factor that I associate with 4 fork ratings hence it gets forks.

This is quite tasty and I'll make it again, although for my palate I'll use a little less lemon and a little more red pepper flakes. It is very easy to prepare and a recipe that lends itself to easy substitutions as others have commented here. Iɽ like to try it with grapefruit. Iɽ also like to try it with shitake mushrooms.

This dish had incredible flavor, had it with some rice and asparagus. Definately something Iɽ make again

Quite tasty and easy. Great weeknight meal paired with some Trader Joe's potatoes and butternut squash. I agree with other reviewers, it needs to cook longer than the recipe calls for.

This is a great recipe. I would double the sauce.

Made exactly per recipe and it was delicious! My husband, who is typically only a white meat fan, has now been converted to the "dark side". The only change is that next time I will double the sauce to mop up with bread or rice.

I didn't have lemon so I used grapefruit and lime I omitted oregano and add rosemary. so delicious.

Enjoyed the recipe however, the sauce did not thicken. Is there an ingredient missing in this rendition?

I thought this was great. I used bone-in and that worked really well. Also added capers which gave a nuce salty touch.

I had a dinner party of five adults. They all loved it and asked for recipe. Like the other reviews, I put it in the oven for 25 min. I rotated using the lid every 8 min in the oven. I also ended up pouring the fat back into the broth to make more sauce. As a side dish, I made quinoa with fresh squeezed orange and sautes poblano pepper, shallots, zucchini and then cold diced cucumber. The broth over the quinoa was so good!!

Very delicious sauce. Used bone-in thighs - because my alternative was boneless and skinless - so I had to increase the oven time to 25 minutes. Discarded all the lemon pieces once the sauce was fully developed. I'm pretty sure that stirring in a quarter cup of heavy cream at the last minute would yield a flavor that would ruin my taste for all other foods. Seriously delicious sauce.

Yummy! I cooked the thighs in the oven for much longer (40 minutes at 350 because I had another thing in the oven) and can't imagine the timing in the recipe would get them done, but every cook knows how they like their chicken thighs. Very nice combination of flavors!

I made a similar recipe in a cast iron pan with thyme. The problem i have with both recipes is that the skin sticks and doesn't get crispy enough.

I'm not sure that I can rightly rate this recipe. When I planned on making it, I had everything ready and in the pantry. but plans change. So, tonight I decided I had to use up the chicken thighs and I had no lemon and no shallot. I did, however, have an orange and sweet onion. Then I started thinking about the combination of oregano and orange, and that didn't work for me, but. I had fresh basil. So, I subbed basil for oregano, and orange for lemon, and onions for shallot (but added a bit more garlic to compensate). I upped the red pepper to about 1/2 tsp, and didn't crush it. Lastly, I finished the sauce with unsalted butter. It was phenomenal, served with roasted asparagus and roasted red potatoes. I will make it again, using the proper ingredients and update this review, but the end result was delicious.


Recipe Tips and Variations

This is one of those basic recipes that you can tweak and twist in so many ways by adding different spices, swapping in another citrus, or trying out another protein option. Here are some favorite ideas:

  • Swap in lime juice and add coriander, which has a similar flavor profile to fresh cilantro. Then add a touch of cumin for some smokiness.
  • Instead of oregano, swap in some dried basil or Italian seasoning to go in a more Italian direction.
  • Swap in some ginger for the garlic and then add a splash of soy sauce.
  • Instead of chicken breast, make this with chicken thighs, boneless pork chops, or even tofu. Just make sure to press it first.
  • Go in a Cuban direction with a mix of lime juice and orange juice. Then add some dry jerk seasoning.

  • Calories (kcal) : 300
  • Fat Calories (kcal): 200
  • Fat (g): 5
  • Saturated Fat (g): 0.5
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 2.5
  • Cholesterol (mg): 0
  • Sodium (mg): 35
  • Carbohydrates (g): 3
  • Fiber (g): 1
  • Protein (g): 1
  • In a 6- to 8-quart pot, combine the potatoes and enough cold water to cover by 2 inches. Add 1 Tbs. salt, bring to a boil, reduce to a simmer, and cook until tender enough to be easily pierced with a metal skewer, 12 to 20 minutes.
  • Meanwhile, in a small bowl, whisk the vinegar, lemon juice and zest, mustard, honey, and a pinch of salt. Slowly whisk in the 1/2 cup olive oil until the dressing is emulsified. Season to taste with salt and pepper.
  • Without draining it, transfer the pot to the sink. Slowly cool the potatoes by running cold water into the pot it will take about 7 minutes. (Cooling them this way creates a dense texture so you can flatten the potatoes without breaking them.) Drain and transfer the potatoes to a cutting board or baking sheet and let them air-dry or pat them dry.
  • Position a rack in the center of the oven and heat the oven to 200°F. Place an oven-safe platter on the rack.
  • Using the bottom of a ramekin or bowl, flatten the potatoes to about 1/2 inch thick.
  • Heat 2 Tbs. oil in a 12-inch heavy-duty skillet over medium heat. Cook the potatoes in batches of 6 to 8, flipping once about halfway through and adding more oil as needed, until golden and crispy on both sides, about 10 minutes total. Transfer to the platter and repeat. Coat the potatoes well with dressing (pass the rest at the table). Crush the oregano between your fingers and sprinkle it over the potatoes. Serve hot.

Make Ahead Tips

The boiled, drained potatoes can be kept at room temperature for a few hours before being flattened and pan-fried.

Recipe Notes

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Related


Roasted Chicken Thighs with Lemon and Oregano

Preheat oven to 425°. Very thinly slice half of lemon discard any seeds. Cut remaining lemon half into 2 wedges. Season chicken thighs with salt and pepper.

Step 2

Coat a large room-temperature skillet with 1 teaspoon oil. Add chicken, skin side down. Place skillet over medium heat and cook, letting skin render and brown, and pouring off excess fat to maintain a thin coating in pan, until chicken is cooked halfway through, about 10 minutes.

Step 3

Scatter half of lemon slices over chicken and half on bottom of skillet (the slices on top of the chicken will soften those in the skillet will caramelize). Transfer skillet to oven, leaving chicken skin side down. Roast until chicken is cooked through, skin is crisp, and lemon slices on bottom of skillet are caramelized, 6-8 minutes.

Step 4

Transfer chicken pieces, skin side up, and caramelized lemon slices from bottom of skillet to a warm platter. (Leave softened lemon slices in the skillet.) Return skillet to medium heat. Add oregano sprigs, shallot, garlic, and red pepper flakes cook, stirring frequently, until fragrant, about 1 minute.

Step 5

Remove skillet from heat. Add wine cook over medium heat until reduced by half, 1-2 minutes. Add broth cook until thickened, about 3 minutes. Squeeze 1 lemon wedge over and season sauce with salt, pepper, and juice from remaining lemon wedge, if desired. Drizzle with 2 teaspoons oil. Return chicken to skillet, skin side up, to rewarm. Serve topped with caramelized lemon slices.

How would you rate Roasted Chicken Thighs with Lemon and Oregano?

I used small skin-on, bone-in thighs for this recipe. I added 10 minutes to both cooking phases to compensate (20 minutes stove, 16 minutes oven), and they were cooked to tender perfection. The sauce was good as written, but I added a touch of honey and hot mustard to liven it up. I also omitted the 2 tsp of oil at the end, because with respect, that's what grass-fed butter is for. I also removed the lemon slices from underneath the chicken just before serving. They added excellent flavor, but did not look very appetizing in the end. Served with mashed potatoes and roasted carrots.

I only had boneless skinless chicken thighs on hand so I modified this recipe. It still had great flavour with pretty presentation. I pan seared the chicken thighs and arranged them in a single layer in an oven-proof dish. I scattered the lemon slices over top with an extra squeeze of lemon juice and then poured the shallot, oregano, wine, stock, chilli pepper and broth reduction over top and baked until the thighs were cooked through. Quick, easy weeknight dinner. I’ll try the proper bone in version next.

The flavour is definitely on point, but like many other reviewers have said, the timing is incredibly inaccurate and way too low. On a cast iron on medium heat, I had to cook skin side down at least 12-15 minutes, pouring off liquid once every 2 minutes or so to ensure crispy skin. Then, I had to bake at 425 F at least 16-18 minutes (much longer than the 6-8 the recipe suggests). Great flavour recipe, but in terms of technique it needs to be tested much more. The recipe calls for 4 large thighs but reads like it was developed for 4 tiny thighs. My times were accurate for medium. With these adjustments, though, it turned out well.


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Simple and good--the chicken stayed very moist, but the skin crisped up nicely. Served it with garlic-butter spaghetti.

meh. kind of agree there are more interesting quick chicken recipes, though I did like being able to make this with next to nothing in the fridge.

What's not to like about this dish? Easy & tasty & inexpensive! Prepped it earlier in the day. Because my thighs weighed almost 4 lbs., I doubled the marinade (and used fresh oregano) & doubled the sauce (again with fresh oregano). Roasted potatoes & veggies alongside, and added a salad. Had friends over, and everyone enjoyed the meal.

Halved recipe for two, came out great. LOVE the crispy, flavorful skin. Don't skip the browning step!

This was a great easy recipe that can go with a variety of different side dishes. I served it with risotto and a caesar salad. The chicken skin gets nice and crunchy or can be removed altogether. Definitely will make it again.

This was my first time making chicken thighs, and though I followed the recipe exactly, I found it turned out very oily, but still delicious. Chicken was cooked perfectly - moist and tender. I was surprised though, that considering how much garlic and lemon was used, the flavor was not nearly as strong as I was expecting.. very very subtle

Excellent and super easy. The recipe is specific about using unsalted butter and reduced-sodium chicken broth. I recommend you take heed as the reduction process will intensify the flavors. I did this with skinless, boneless chicken breast and simply skipped the browning step.

This is an easy recipe, relatively quick to make, with ingredients I already had at home. It was satisfying and tasty, but not particularly delicious or remarkable. The chicken skin was nice, but the flesh itself lacked flavor. I don't think Iɽ bother making it again.

This was a really easy and fast recipe and turned out fantastic for a weeknight dinner. I used skinless, boneless thighs, and after browning in the pan put them into a baking dish with some par boiled fingerling potatoes and roasted them together with the sauce for the 20 minutes. Perfect.

This was delish! i used good ole kirkland boneless chicken breasts which i'll marinate alittle longer next time. also kept the crunchies (garlic) from the pan seared chicken in the broth/lemon reduction as it added flavor. about 20 minutes in the oven was just right for the whole breasts. served with the lemon roasted potatoes which were also yummy.

Very easy to make, and a super taste. It has become my ɼompany' recipe.

Turned out great--especially the leftovers that I'm eating right now! The only thing Iɽ do differently next time is use a pot that works on the stovetop and in the oven, for an easier cleanup. I also made an Orzo "risotto" recipe I found here to go along with it which was also great. And bonus, you can use some of the same ingredients from the citrus salad recipe.

Like other reviewers, I used chix breasts (what I had in the house) and marinated in the oil, garlic and lemon juice for an h our prior to cooking. Easy, moist and flavorful - great weeknight dinner and I will definitely make again.

This was delicious! I used split breasts instead of thighs (it's what I had on hand) and cooked it to 180° internal temp. The seasoning was perfect, and the chicken very juicy without being underdone. I will make this again for certain. Oh, and my kids liked this too -- were looking for more!

It was Ok. There are better easy recipes for chicken on this site.

We tried it with thighs this time, but my husband and I both prefer chicken breast so I think we'll try that next time. I'll also marinate the chicken for a bit. The chicken was great though, we both enjoyed it!

Wow, easy and delicious. I marinated for a couple hours and up the garlic. Used drumsticks. Simple and a crowd pleaser. Served with asparagus, cor on the cob, and roasted garlic potatoes from this site.

This chicken was delicious. I used boneless/skinless chicken thighs and they worked well. I will definitely make this again and often.

Yummy!! Quick, easy and delicious!!

Delicious and easy. I loved the brown bits of garlic in the bottom of the pan. If you use skinless chicken breasts, don't overcook them! Sauce is very buttery, so you can leave out that last tablespoon if you are watching your fat intake. still is great!

This is a very easy and flavorful recipe. I took the earlier advice and marinated the breasts and thighs in the oil garlic mixture for about 30 minutes. I served it at a small dinner with my aunt and then to 34 people at Rosh Hashanah. Outstanding!

Great lemony roasted flavour. Will definitely make again. Thumbs up from everyone - even the picky 15 year old.

I followed the recipe and both my wife and I thought it was wonderful. Next time I will try to brown the chicken well in advance leaving only the roasting until the end. Is there any reason this will not work? Also, any suggestions with resect to the skin sticking to the skillet? This created a slight problem for crispness, but it would be like using skinless thighs as many of the reviewers did. I would like to keep the skin and avoid the stickiness, if possible.

Absolutely Fantastic! It is an easy, delicious recipe. My family loved it!