Greek: Lemon Chicken
Recipe by Paul Young <info@cooking-with-paul.com>
(makes 3 servings)
![](https://lh7-rt.googleusercontent.com/docsp/AMfWKRD179qg3FdXLipD5he7jZQlEYk0i7yUJZcq48PGjNWevPRp2AvT4Zq08KiS_XA6_4MdJQfaeCrUgB_u0DG5QK7Ofq46oP5UWhrbzVOXkL-En_YSiFKQnv6fv6ByOvCIDwyb-d5qf7LgHcJ76kozMYrDCJGVMTX56mdZVU_ER80eAeqGyxVz5Pe9ZnrdME2aRZcJsw)
Ingredients:
- 1½ cup olive oil
- Juice of 1 lemon
- 1 tablespoon garlic powder
- 1 tablespoon onion garlic powder
- 1 tablespoon dried oregano
- 1 tablespoon ground black pepper
- 2 teaspoons salt
- 6 chicken legs
Procedure:
- Making the marinade: Mix all ingredients (except for the chicken) in a bowl
- Add chicken to a gallon-size resealable plastic bag
- Pour marinade over chicken in bag, seal bag while pressing out excess air then rub marinade over chicken; let rest in refrigerator overnight
- Grill chicken over low heat until it is cooked through, turning frequently and basting often with leftover marinade (about 30 minutes)
- Or: bake in oven at 375° for 45-50 minutes (turn and baste at least once); broil during the last few minus for better browning
![](https://lh7-rt.googleusercontent.com/docsp/AMfWKRBvEcvD1zGuRn8oj1y3XpweDecjI0w_fyt1qo7n66njX11zvBD93u_9K2ruppYpEL34EnhxWzvNkdaoFcesNJrrYAE0EFAXBdqT0ZHp16BqobpjFAB3lenOQ-wFxTLxLapnGw97ooKxXMW94Lbcr-fOP-I_E2OIV_CaY_GsrzlQHAGjuf6lcQtNL09ceSHNAr4CN3Y)