• 3 lemons
  • 1/4 cup loosely packed fresh oregano leaves, chopped
  • 1/4 cup loosely packed fresh parsley leaves, chopped
  • 1 tablespoon olive oil
  • Salt and ground black pepper
  • 1 chicken (about 3 1/2 pounds), cut into 8 pieces and skin removed from all but wings


Serves: 4 servings


Preheat oven to 450F.

Line jellyroll pan with nonstick foil. From 2 lemons, grate 1 tablespoon peel and squeeze 3 tablespoons juice. Cut lemon into wedges; set aside.

In large bowl, combine lemon peel and juice, oregano, parsley, olive oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Add chicken pieces; toss to coat. Arrange chicken pieces in prepared pan.

Roast chicken, without turning, 30-35 minutes or until juices run clear when thickest part of chicken is pierced with tip of knife. Transfer to warm platter. Serve with lemon wedges to squeeze over chicken.

Each serving contains about 300 calories, 40g protein, 3g carbohydrate, 14g total fat (3g saturated), 0g fiber, 121mg cholesterol, 700mg sodium.