This recipe combines tender chicken with a zesty lemon herb sauce over pasta for a delightful meal.
Cut the chicken into bite-sized pieces.
Use a sharp knife to make clean cuts for even cooking.
Juice the lemons into a mixing bowl.
Roll the lemons on the counter before juicing to extract more juice.
Chop the onion and mince the garlic, then add them to the bowl with the lemon juice.
Use a garlic press for quicker mincing.
Add black pepper, oregano, and salt to the bowl and mix well.
Taste the marinade and adjust seasoning if needed.
Place the chicken pieces into a resealable bag and pour the marinade over them. Seal the bag and refrigerate for at least 1 hour.
Lay the bag flat in the fridge to ensure even marination.
Preheat the oven to 350°F (175°C).
Ensure the oven rack is in the middle position for even baking.
Transfer the chicken and marinade into a baking dish and bake for 30 minutes.
Stir the chicken halfway through baking for even cooking.
Cook the spaghetti in boiling water according to package instructions, then drain.
Add a pinch of salt to the boiling water for better pasta flavor.
Combine the baked chicken and its juices with the cooked spaghetti, mixing thoroughly.
Let the pasta sit for a few minutes to absorb the flavors.
Serve the dish warm, garnished with fresh herbs if desired.
Sprinkle with grated Parmesan for extra flavor.
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