Lemon & Oregano Roasted Chicken

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Lemon & Oregano Roasted Chicken
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lemon oregano chicken



1 ½ lbs. bone-in chicken pieces (breasts, thighs, drumsticks, etc.)

½ Tablespoon coconut oil

¾ teaspoon dried oregano

1 clove garlic, minced

¼ teaspoon poultry seasoning

½ Tablespoon lemon juice

Salt and fresh ground black pepper to taste


Heat the oven to 375F. Coat the chicken with the oil. Arrange the pieces skin-side up in a large roasting pan. Sprinkle the chicken with oregano, minced garlic, poultry seasoning, lemon juice and season with salt and pepper.

Cook the chicken until the breasts are done, about 30 minutes. Remove the breasts and continue to cook the legs about 5 minutes longer. (Always check the temperature of meat for doneness) Let rest for 5 minutes and serve.

**To make this a freezer meal: Coat the chicken with the oil. Sprinkle the chicken with the oregano, garlic, poultry seasoning, lemon juice, salt and pepper. Place the pieces in a large gallon sized freezer bag. Squeeze out any excess air, seal and freeze. To prepare, remove the chicken from the freezer and defrost overnight in the fridge. Cook as directed above.

Makes 2 servings

*This recipe was inspired in whole or in part by What’s Cookin’ Chicago