MEDITERRANEAN LEMON CHICKEN

I made this chicken for the first time a couple of nights ago and it got rave reviews. It's super duper simple and takes very few ingredients, nothing that you'd have to go out to get. I made rice to go with it and we used the extra sauce as gravy to pour over. Warning though, this dish is very very lemony.

1 lemon
2 teaspoons dried oregano
3 cloves garlic, minced
1 tablespoon olive oil (that's what the recipe calls for but I gotta tell ya I use lots more)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
6 chicken legs

DIRECTIONS

Preheat oven to 425 degrees .
In a 9x13 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.
Remove skin from chicken pieces and discard. Coat chicken pieces with the lemon mixture and arrange, bone side up, in the baking dish. Cover dish and bake for 20 minutes. Turn and baste chicken.
Reduce heat to 400 degrees F and bake uncovered, basting every 10 minutes, for about 30 more minutes. Serve chicken with pan juices.

Recipe from All Recipes

Tiedye