Mediterranean ingredients such as lemon, oregano and feta cheese turn ordinary chicken into a spectacular dinner. The cheese forms a light crust on top when broiled – you won’t even miss the skin!
I keep this simple and serve it with a salad on the side or you can make this with one of my favorite summer sides, Sauteed Zucchini with Summer Tomatoes.
I first published this recipe back in 2009 using skinless chicken thighs, but a year or two ago the USDA changed the data for chicken thighs and the calories, fat and points increased so much, I started using drumsticks instead. There’s a part of me that hopes they made a mistake but until then I use thighs less often.
The drumsticks I used were pretty small, so if yours are really large the points may increase slightly. Hope you enjoy!
Lemon Feta Chicken with Oregano
Servings: 4 • Size: 2 drumsticks • Old Points: 5 pts • Points+: 6 pts
Calories: 195 • Fat: 7 g • Carb: 3 g • Fiber: 0.5 g • Protein: 28 g • Sugar: 0.5 g
Sodium: 250 mg (without salt) • Cholesterol: 106.5 mg
- 8 skinless chicken drumsticks, (about 30 oz total)
- kosher salt and fresh ground pepper
- 2 tsp garlic powder
- 1 tbsp dried oregano
- juice of 1 lemon
- 1/3 cup feta cheese, grated
Place in a roasting pan and bake for about 40 to 45 minutes, or until chicken is no longer pink in the center near the bone. When chicken is cooked through, remove from the oven and sprinkle with feta.
Broil on low for about 2-3 minutes, until cheese is golden brown (careful not to burn).
- ^ Sauteed Zucchini with Summer Tomatoes (www.gordon-ramsay-recipe.com)
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