Sticky Lemon Oregano Chicken is a delicious sweet-sour, tangy, herby chicken dinner. It will be on repeat at your house.
Roasted chicken or turkey skin is my guilty pleasure. I have always loved sneaking into the kitchen to pick off the crispiest, brownest pieces of skin before anyone else gets at them, or – horrors! – before some well-meaning cook discards the fatty skin.
I know we’re only supposed to eat skinless chicken in these vigilant nutritional times, but I don’t care. Chicken cooked with the bone in and the skin on tastes so much better as to be an entirely different experience than the underdressed variety.
This slightly sweet, lemony, herbaceous recipe tastes fabulous — meat, skin and all. And it’s a slight change of pace for chicken without being so weird you only want to eat it once. I’ve been known to make it twice in one week.
Fear no food! Eat the skin!
Note: I submitted this recipe to the national food magazine “Taste of Home” and they renamed it Oregano-Lemon Chicken and published it in Country Extra in Nov. 2004.
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Reader photo of this recipe
My former newspaper colleague Lori Valesko makes this recipe all the time, and snapped this photo of it ⇑. I want to dig right in! She says, “I doubled the lemon juice and used some arrowroot to make the gravy and it was a HIT with the fam! Paired it with mashed potatoes, (more surface area for the gravy), and green beans for the win. Thanks for saving my butt again.” You’re welcome, Lori. I just wrote “chicken thighs” on my shopping list.
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This was originally published June 9, 2010 and has been refreshed and republished today.
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