You are looking for a lemon and garlic baked mediterranean chicken recipe that is appetizing? How to make it not difficult. If wrong processing then the result is not delicious. Whereas the delicious lemon and garlic baked mediterranean chicken should had aroma and taste that can provoke everyone’s taste.

{ There are many little things that can affect the taste quality of lemon and garlic baked mediterranean chicken, start from the type of ingredients, next selection of fresh ingredients and good, until how to process and serve. No need dizzy if want prepare lemon and garlic baked mediterranean chicken which is delicious as long as you know the trick and how to make this dish can become treat special.

Ingredients and seasonings used in prepare

1. Prepare 6-8 chicken drumsticks or thighs (bone in, skin on)
2. Use Kosher salt
3. Prepare 1.5 teaspoons dry oregano
4. Prepare 1.5 teaspoons black pepper
5. Prepare 3/4 teaspoon coriander
6. Prepare 1/2 teaspoon sweet paprika
7. Prepare 1/4 teaspoon cumin
8. Prepare 6 garlic cloves, peeled and chopped
9. Prepare 1 small yellow onion, cut into wedges
10. Prepare Zest and juice of 1 lemon + 1 lemon cut into slices
11. Use 1/8 cup extra virgin olive oil

Drain chicken, discarding marinade in bag. Whisk together the olive oil, lemon juice, garlic powder, salt and pepper in a small bowl. Add the chicken pieces to a large resealable plastic bag and pour the marinade over the top. Add the tomatoes: Remove the baking dish from the oven and spread the cherry tomatoes over the chicken.

Step by step to cook Lemon and Garlic Baked Mediterranean Chicken:

1. Pat chicken dry and season with kosher salt, be sure to season under the skin too. If you have the time, arrange the chicken on a tray or a shallow dish and chill in the fridge uncovered for a few hours or overnight (optional.)
2. Place chicken in a large zip bag. In a small bowl, combine spices (oregano, black pepper, coriander, paprika, and cumin.) Add spices to the chicken in the bag.
3. Add garlic, onion, lemon zest, lemon juice, and olive oil. Zip the bag shut. Toss chicken around and massage to make sure it is well coated in the marinade. Let chicken marinade for about 30 minutes, or if you have the time, refrigerate for 2 to 4 hours, turning bag over halfway through.
4. When ready, heat oven to 450 degrees F.
5. Lightly oil a baking dish and arrange the chicken drumsticks and onion wedges. Pour over the marinade. Arrange lemon slices in between.
6. Bake for 35 minutes or until chicken is fully cooked and its juices run clear (internal temperature of chicken should register 165 degrees F using an instant read thermometer).  If you like, broil for just a few minutes until skins are crispy to your liking.
7. Serving suggestion - with herbed couscous mixed with peas, chopped carrots and sultanas.
8. Done and ready to serve!

Mix Marinade ingredients in a bowl, then add chicken and toss to coat. Place potatoes and onion in baking pan, top with chicken. Pour over the chicken stock then marinade from the bowl. In a small saucepan, heat your oil on medium low heat. Place the chicken with some onions in a bowl or dish, add in the marinade, which is basically extra virgin olive oil, lots of lemon juice and garlic.

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