Greek Lemon Chicken
|Olive oil||3 Tablespoon|
|Lemon juice||3 Tablespoon|
|Dried oregano||2 Teaspoon|
|Grated lemon zest||1 Teaspoon|
|Ground pepper||1⁄2 Teaspoon|
|Garlic||2 Clove (10 gm), finely chopped|
|Chicken||3 Pound, cut into 8 pieces|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Thin lemon slices||4|
1. In a small dish, combine olive oil, lemon juice, oregano, lemon zest, salt, pepper, and garlic. Use your fingers to loosen chicken skin and rub some marinade under skin. Brush remaining marinade all over chicken. Let stand 30 minutes.
2. Preheat oven to 400Â°F. Place chicken, skin side down, in a shallow flameproof baking dish in a single layer. Bake 20 minutes. Turn chicken pieces over and bake, brushing occasionally with pan juices, until chicken skin is browned and juices run clear, 20 to 25 minutes longer.
3. Remove chicken from pan and skim off fat from juices. Set pan over medium-high heat and pour in wine and broth. Bring to a boil, stirring up browned bits clinging to bottom of pan. Boil until slightly reduced, about 3 minutes. Season with additional salt and pepper.
4. Pour sauce over chicken. Serve garnished with lemon slices.