Lemon-Oregano Chicken

Photo: flickr user avlxyz

Ingredients

cup lemon juice

2 tablespoons olive oil

1 tablespoon dried oregano

2 garlic cloves pressed or minced

teaspoon freshly-ground black pepper

4 whls chicken legs - (2 ⅓ lbs total)

(thighs with drumsticks)

Salt to taste

Preparation

In a large plastic food bag (or bowl), combine lemon juice, oil, oregano, garlic, and pepper.

Trim and discard excess fat from chicken legs. Rinse chicken and place in bag (or bowl). Seal and turn bag to mix chicken with marinade (or mix in bowl and cover airtight). Let stand 10 to 20 minutes, turning occasionally. If making ahead, chill chicken in marinade up to 1 day.

Lift chicken from marinade and place pieces slightly apart on a rack in a 10- by 15-inch broiler pan; reserve marinade.

Broil about 6 inches from heat, turning as needed to brown evenly, until meat is no longer pink at bone (cut to test), 25 to 30 minutes total; up until the last 10 minutes, baste occasionally with the reserved marinade. Add salt to taste.

This recipe yields 4 servings.

Comments: When Chuck Allen returned from work and learned guests were coming for dinner, he whipped up this easy entree in less than an hour.