Baked Chicken

Featured in the Honolulu Star-Bulletin on August 23, 2006.



Baked Chicken

  • 1/4 cup olive oil or vegetable oil
  • 1/4 cup lemon juice
  • 1 teaspoon salt
  • 1 teaspoon oregano
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cinnamon or Chinese five spice
  • 1 chicken fryer, cut into serving size pieces


Combine olive oil, lemon juice, and spices in a shallow baking pan. Roll chicken in marinade. Bake in a 425°F oven until tender (about 30 minutes), basting occasionally. Remove from oven and baste again. Serve around a bed of plain rice. Sprinkle rice with cinnamon or pine nuts sautéed to a golden brown. Chicken juices may be served in s separate bowl to pour over rice. Makes 4 servings.

Approximate nutrient analysis per serving:
600 calories, 46 g fat, 11 g saturated fat, 170 mg cholesterol, 750 mg sodium, 2 g carbohydrate, 0 g fiber, 0 g sugar, 43 g protein


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