Baked Chicken Oregano Food

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OREGANO CHICKEN



Oregano Chicken image

This is an easy recipe with good oregano flavor.

Provided by CSSTITCHES

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 7

Number Of Ingredients 7

¼ cup butter, melted
¼ cup lemon juice
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
2 teaspoons dried oregano
1 teaspoon garlic powder
6 skinless, boneless chicken breast halves

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Combine the melted butter or margarine, lemon juice, Worcestershire sauce, soy sauce, oregano and garlic powder. Mix well.
  • Place chicken in an ungreased 7x11 inch baking dish. Pour the butter/oregano mixture over the chicken. Bake in the preheated oven for 15 minutes. Baste juices over the chicken. Bake for an additional 15 minutes. Transfer the chicken to a serving platter and serve the pan drippings over hot cooked rice, if desired.

Nutrition Facts : Calories 180.4 calories, Carbohydrate 2.6 g, Cholesterol 76.1 mg, Fat 7.9 g, Fiber 0.3 g, Protein 23.9 g, SaturatedFat 4.5 g, Sodium 418 mg, Sugar 0.9 g

BAKED CHICKEN BREASTS WITH GARLIC AND OREGANO



Baked Chicken Breasts With Garlic and Oregano image

This would be a very good last minute dinner to be served during the week. Served with steamed broccoli and pasta tossed with lots of chopped garlic and sautéed in olive oil, dash of hot pepper flakes and parmesan cheese.

Provided by BeckyF

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

4 chicken breast halves, on the bone (about 8 ounces each)
coarse salt
fresh ground pepper
1 teaspoon oregano
3 garlic cloves, crushed through a press
1 1/2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
3/4 cup dry white wine

Steps:

  • Trim off any excess fat from the chicken.
  • Season the breast generously on both sides with salt and pepper.
  • Sprinkle 1/4 teaspoon oregano over each piece and rub with the crushed garlic.
  • Squeeze the lemon juice over the chicken and coat lightly with the olive oil.
  • Pour the wine into a 12-inch baking dish.
  • Place the chicken breast in the wine, skin side down, and marinate at room temperature for 20 to 30 minutes.
  • Meanwhile, preheat the oven to 375°.
  • Set the baking dish in the oven and bake the chicken 30 minutes.
  • Turn skin side up and bake, basting with the pan juices every 10 minutes, for 25 to 35 minutes longer, until the skin is lightly browned and the chicken is cooked through but still juicy.
  • Serve with any remaining pan juices spooned over the chicken.

Nutrition Facts : Calories 196.1, Fat 10.1, SaturatedFat 2.4, Cholesterol 46.4, Sodium 48.4, Carbohydrate 2.4, Fiber 0.1, Sugar 0.6, Protein 15.3

BAKED CHICKEN OREGANO



Baked Chicken Oregano image

Simple, quick week night supper. (I sometimes defrost 2 extra breast halves, leave them uncoated and cook with the coated chicken, for use in salads or sandwiches, or handy in the freezer)

Provided by Derf2440

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

1/4 cup dry breadcrumbs
2 tablespoons grated parmesan cheese
1/4 teaspoon dried oregano leaves
1/8 teaspoon garlic salt
1/8 teaspoon pepper
1/4 cup Dijon mustard
4 boneless skinless chicken breast halves

Steps:

  • heat oven to 425f degrees.
  • Spray jelly roll pan, with cooking spray.
  • Mix bread crumbs, cheese, oregano, garlic salt and pepper.
  • Spread mustard on all sides of chicken breasts.
  • Cover mustard coated chicken with bread crumb mixture.
  • Place on jelly roll pan.
  • Bake uncovered about 25 minutes or until juice of chicken runs clear and is no longer pink when thickest pieces are cut.

Nutrition Facts : Calories 183.2, Fat 4.8, SaturatedFat 1.2, Cholesterol 77.7, Sodium 401.2, Carbohydrate 6, Fiber 0.9, Sugar 0.6, Protein 27.6

GREEK SALAD WITH OREGANO MARINATED CHICKEN



Greek Salad with Oregano Marinated Chicken image

Provided by Dave Lieberman

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 19

1 lemon, juiced
2 tablespoons extra-virgin olive oil
1 teaspoon dried oregano
A couple good pinches salt
10 grinds black pepper
4 (6 to 7-ounce) boneless skinless chicken breasts
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 lemon, juiced
2 cloves garlic, smashed with the side of your chef's knife
1 teaspoon dried oregano
3 pinches salt
10 to 15 grinds black pepper
2 to 3 hearts romaine lettuce
1 English cucumber, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch chunks
3 vine-ripened tomatoes (about 3/4-pound), cored and cut into 1/2-inch chunks
1/2 red onion, very thinly sliced
1/2 cup pitted kalamata olives, coarsely chopped
1/4 cup crumbled feta cheese

Steps:

  • To marinate the chicken: In a non-reactive dish, combine the lemon juice, olive oil, oregano, salt, and pepper and mix together. Add the chicken breasts to the dish and rub both sides in the mixture. Cover the dish with plastic wrap and let marinate in the refrigerator for at least 30 minutes and up to 4 hours.
  • To make the dressing: Combine all the ingredients in a resealable container and shake vigorously. Refrigerate until ready to serve, and then bring to room temperature before tossing salad.
  • Assemble the salad: cut off any dark tips and the bitter white bottoms from the romaine leaves. Cut the lettuce into 1-inch strips and place in a bowl that is large enough to hold all the salad ingredients comfortably. Scatter cucumbers, tomatoes, red onion, olives, and feta over the top. You can prepare the salad up to a few hours in advance. Cover it with a moist paper towel and refrigerate until 30 minutes before serving.
  • To cook the chicken: Heat a nonstick skillet or grill pan over high heat. Add the chicken breasts and cook, turning once, until well browned, about 4 to 5 minutes on each side or until cooked through. Let the chicken rest on a cutting board for a few minutes before slicing it into thin strips.
  • Give the dressing a good shake and pour it into a nice little serving bowl, using the lid to strain out the garlic.
  • Toss salad just before serving and fan chicken out on top.

LEMON AND OREGANO POUNDED CHICKEN



Lemon and Oregano Pounded Chicken image

Provided by Giada De Laurentiis

Categories     main-dish

Time 4h30m

Yield 4 servings

Number Of Ingredients 5

2 teaspoons lemon zest plus 1 tablespoon lemon juice
2 teaspoons chopped fresh oregano
Kosher salt
2 tablespoons olive oil
Four 6-ounce boneless, skinless chicken breasts

Steps:

  • In a large resealable plastic bag, add the lemon zest and juice, oregano, 1 1/4 teaspoons salt and 1 tablespoon of the oil. Massage the bag to combine the ingredients. Add the chicken breasts, seal the bag and massage the marinade evenly into the chicken. Lay the bag flat with the chicken breasts all flat in the bag and let the air out of the bag. Using a small skillet, flat mallet or even the heel of your hand, pound the chicken to flatten slightly. It should be 1/2 to 3/4 inch thick. Marinate in the refrigerator for at least 4 hours and up to 10 hours.
  • Remove the chicken from the refrigerator 15 minutes before cooking.
  • Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon oil to the hot skillet and swirl to coat the bottom. Add the chicken, smooth side down, and place something heavy on top of the chicken (a brick wrapped in aluminum foil or small cast-iron skillet works well here). Cook until deep golden brown on the first side, about 5 minutes. Remove the weight and flip the chicken. Continue to cook on the second side until it is firm to the touch and an instant-read thermometer inserted in the thickest part reads 160 degrees F, about 5 minutes more. Remove to a plate to rest. Add 1/3 cup of water to the skillet to deglaze. Pour the juices over the rested chicken to serve.

BAKED LEMON OREGANO CHICKEN BREASTS



Baked Lemon Oregano Chicken Breasts image

Make and share this Baked Lemon Oregano Chicken Breasts recipe from Food.com.

Provided by Tina A

Categories     Chicken Breast

Time 32m

Yield 4 serving(s)

Number Of Ingredients 4

4 chicken breasts
1 cup margarine
1/2-3/4 cup lemon juice
2 tablespoons oregano

Steps:

  • preheat oven to 350.
  • place chicken breasts into a square casserole dish.
  • throw the margarine on.
  • add lemon juice.
  • sprinkle oregano all over.
  • Bake for 30 minutes or until chicken is completely cooked through, stirring sauce after 10 - 15 minutes.
  • spoon some of the butter sauce over the chicken & your baked potato.

Nutrition Facts : Calories 664.1, Fat 58.9, SaturatedFat 11.8, Cholesterol 92.8, Sodium 623.6, Carbohydrate 3.5, Fiber 0.3, Sugar 0.8, Protein 30.9

OVEN-BAKED "FRIED" CHICKEN



Oven-Baked

Provided by Robin Miller : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

Nonstick cooking spray
2/3 cup instant oats
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon mustard powder
1 teaspoon paprika
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 (4-ounce) boneless skinless chicken breast halves
2 tablespoons Dijon mustard
2 cups frozen green peas, steamed or microwaved until hot

Steps:

  • Preheat oven to 400 degrees F.
  • Coat a large baking sheet with cooking spray.
  • In a resealable plastic bag or shallow dish, combine oats, garlic powder, onion powder, mustard powder, paprika, oregano, thyme, salt, and pepper. Mix well and set aside.
  • Brush each chicken breast with Dijon mustard. Add chicken to oat mixture with tongs and turn to coat both sides. Transfer chicken to prepared baking sheet and spray with cooking spray.
  • Bake 30 minutes, until golden brown and cooked through. Serve with peas.

BAKED LEMON CHICKEN



Baked Lemon Chicken image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 11

One 3 1/2- to 4-pound chicken, cut into 8 pieces, patted dry
Kosher salt and freshly ground black pepper
Flour for dredging
3 tablespoons extra-virgin olive oil
1 large onion, thinly sliced
Peel of half a lemon, white pith removed, cut into very thin strips
2 large garlic cloves, minced
1 1/2 teaspoons fresh rosemary leaves
1 tablespoon honey
1/4 cup freshly squeezed lemon juice
1 cup chicken broth, homemade or canned low-sodium

Steps:

  • Preheat the oven to 400 degrees F. Season the chicken with salt and pepper. Dredge in the flour and pat off the excess. Heat a large skillet over medium heat and add 2 tablespoons of the oil. Add the chicken skin-side down and saute until golden brown, about 5 minutes per side. Remove the chicken from the skillet and reserve. Discard the oil and wipe the pan out with a paper towel. Add the remaining 1 tablespoon oil and heat over medium-low heat. Add the onion and cook until golden, about 10 to 12 minutes. Add the lemon zest, garlic, and rosemary, and cook for 2 minutes more. Add the honey, lemon juice, and broth, increase the heat and bring to a simmer. Use a slotted spoon to transfer the onions to a 9- by 13-inch ovenproof casserole, and spread them out. Arrange the chicken, skin-side up in a single layer on the onions. Pour the cooking liquid over the chicken. Season with salt and pepper to taste. Bake in the oven, basting every 15 minutes, until cooked through, about 45 minutes. Remove from the oven and serve.
  • Copyright 2001 Television Food Network, GP. All rights reserved

LEMON AND OREGANO CHICKEN



Lemon and Oregano Chicken image

Provided by Nancy Fuller

Categories     main-dish

Time 1h15m

Yield 8 to 10 servings

Number Of Ingredients 12

One 4- to 4 1/2-pound chicken, cut into 10 pieces
Kosher salt and ground black pepper
2 tablespoons olive oil
3 shallots, cut into 1-inch-thick pieces through the stem
2 cloves garlic, smashed and roughly chopped
2 medium leeks, white part only, sliced into 1 1/2-inch rounds and rinsed
One 14-ounce can whole artichoke hearts in water, drained
5 tablespoons fresh oregano leaves
3 tablespoons unsalted butter, cut into pieces
1/3 cup dry white wine
1 1/2 cups chicken broth or stock
1/2 lemon, thinly sliced into rounds

Steps:

  • Preheat the oven to 350 degrees F.
  • Sprinkle the chicken all over with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Working in batches if necessary, brown the chicken on both sides, skin-side down first, until golden and crisp, about 5 minutes per side. Remove from the pan and set aside.
  • Reduce the heat to medium and stir in the shallots, garlic, leeks, artichoke hearts and 3 tablespoons of the oregano; cook just until softened, 5 minutes. Add the browned chicken, skin-side up, back to the pan and then add the butter, wine and chicken broth. Top with the lemon slices and transfer the pan to the oven. Bake until chicken is cooked through, 40 to 45 minutes. Garnish with the remaining 2 tablespoons oregano to serve.

OREGANO CHICKEN & SQUASH TRAYBAKE



Oregano chicken & squash traybake image

Try this low-calorie chicken, butternut squash and artichoke traybake as an easy dinner during busy weekdays. It takes just five minutes to prepare

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 8

180g pack grilled artichokes
1½ tbsp olive oil
1 tsp dried oregano
2 tsp cumin seeds
8 chicken drumsticks
1 butternut squash, cut into chunks (leave the skin on - it adds flavour)
150g mixed olives of your choice, roughly chopped
large handful rocket

Steps:

  • Heat oven to 220C/200C fan/gas 6. Measure out 1½ tbsp of oil from the grilled artichoke pack. Mix this with the olive oil, oregano and cumin. Put the chicken drumsticks and squash in a large roasting tin, toss in the flavoured oil and some seasoning.
  • Roast in the oven for 45 mins until tender and golden, then tip the artichokes and olives into the pan. Give everything a good mix, then return to the oven for 5 mins to warm through. Stir through the rocket and serve.

Nutrition Facts : Calories 357 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 27 grams protein, Sodium 2.1 milligram of sodium

OREGANO CHICKEN



Oregano Chicken image

Salad dressing mix and a generous sprinkling of oregano add the rich herb flavor to this tender baked chicken from Nancy Moore of Candler, North Carolina. It's priced right at just 83 cents a serving and great over rice or noodles.

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 5

1/4 cup butter, melted
1 envelope Italian salad dressing mix
2 tablespoons lemon juice
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
1 to 2 tablespoons dried oregano

Steps:

  • In a small bowl, combine the butter, salad dressing mix and lemon juice. Place chicken in an ungreased 13-in. x 9-in. baking dish. Spoon butter mixture over chicken. , Cover and bake at 350° for 45 minutes. Uncover. Baste with pan drippings; sprinkle with oregano. Bake 15-20 minutes longer or until chicken juices run clear.

Nutrition Facts : Calories 364 calories, Fat 24g fat (9g saturated fat), Cholesterol 123mg cholesterol, Sodium 592mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 33g protein.

SOPRANOS' BAKED CHICKEN WITH POTATOES, LEMON & OREGANO



Sopranos' Baked Chicken With Potatoes, Lemon & Oregano image

This simple dish is heart-healthy, light, and very satisfying! The Sopranos' Family Cookbook, Recipe by Michele Scicolone, 2002

Provided by Heather3271

Categories     Chicken

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 7

2 lemons
3 1/2-4 lbs boneless skinless chicken breasts
3 potatoes, fist-sized, peeled and cut into wedges (preferably Yukon Gold)
1 tablespoon olive oil
1 teaspoon dried oregano
2 garlic cloves, chopped
salt & freshly ground black pepper

Steps:

  • Preheat the oven to 450 degrees.
  • Squeeze the juice from 1 lemon. Slice the other one.
  • Put the chicken and potatoes in a baking pan large enough to hold them in a single layer. Sprinkle the lemon juice, oil, oregano, garlic, and salt and pepper to taste. Turn the pieces to coat evenly, then turn the chicken skin side up. Tuck the lemon slices and potatoes in between the chicken pieces.
  • Bake the chicken for 45 minutes. Baste with the pan juices. Continue to bake, basting occasionally, for 15 to 30 minutes longer or until the chicken is browned and the potatoes are tender.
  • Transfer the chicken, potatoes, and lemon slices to a serving platter. Tip the pan and skim off the fat. Pour the juices over the chicken and serve.
  • NOTES: Red potatoes are yummy, too!

CRISP LEMON-OREGANO BREADED CHICKEN



Crisp Lemon-Oregano Breaded Chicken image

Don't be hardheaded, make your chicken breaded. Try Crisp Lemon-Oregano Breaded Chicken. This breaded chicken dish is dredged in SHAKE 'N BAKE Coating Mix.

Provided by My Food and Family

Categories     Home

Time 30m

Yield Makes 4 servings, one chicken breast each.

Number Of Ingredients 4

1 tsp. dried oregano leaves
1 pkt. SHAKE 'N BAKE Chicken Coating Mix
4 small boneless skinless chicken breasts (1 lb.)
Juice of 1 lemon

Steps:

  • Preheat oven to 400ºF. Add oregano to coating mix in the shaker bag; shake gently to combine. Moisten chicken with lemon juice; shake off excess. Shake in coating mix as directed on package.
  • Place on foil-covered baking sheet.
  • Bake 20 min. or until chicken is cooked through (165ºF).

Nutrition Facts : Calories 210, Fat 4.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 25 g

BAKED CHICKEN ARRABBIATA



Baked chicken arrabbiata image

Make this easy baked chicken arrabbiata with tomatoes, peppers and spinach for a simple midweek meal, then freeze any leftovers. Serve with pasta

Provided by Esther Clark

Categories     Dinner, Main course, Supper

Time 1h15m

Number Of Ingredients 13

1 tbsp oil
4 skin-on chicken legs
1 red onion , sliced
1 red pepper , deseeded and sliced
1 heaped tsp chilli flakes
2 large garlic cloves , crushed
200ml white wine
2 x 400g cans cherry tomatoes
3 oregano sprigs, plus extra to serve
150ml chicken stock
200g fresh spinach
pinch of sugar
300g pasta

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Heat the oil in a non-stick frying pan over a high heat. Season the chicken and fry, skin-side down, for 5 mins until golden brown. Remove and set aside.
  • Tip the onion and pepper into the pan and fry for 10 mins until softened. Add the chilli and garlic, and fry for another minute. Pour in the wine, then simmer for a few mins until the liquid is reduced by half. Tip in the tomatoes, oregano, stock, spinach and sugar. Bring to a simmer and cook for 10 mins. Season.
  • Pour the sauce into a medium roasting tin. Nestle in the chicken and bake for 35-40 mins until cooked through. Meanwhile, cook the pasta following pack instructions. Scatter the extra oregano over the chicken and serve with the pasta.

Nutrition Facts : Calories 589 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 14 grams sugar, Fiber 9 grams fiber, Protein 36 grams protein, Sodium 0.5 milligram of sodium

LEMON & OREGANO CHICKEN TRAYBAKE



Lemon & oregano chicken traybake image

An all-in-one supper of roast, cheap chicken thighs and crispy new potatoes with all the sunshine flavours of the Med

Provided by Good Food team

Categories     Dinner, Main course

Time 1h10m

Number Of Ingredients 9

500g new potato , thinly sliced
2 tbsp olive oil
6-8 chicken thighs , skin on
8 shallots
100g bacon lardon
1 lemon , sliced into wedges
5 oregano sprigs
100ml white wine (see tip below)
200ml chicken stock

Steps:

  • Heat oven to 220C/200C fan/gas 7. Tip the potatoes into a large shallow roasting tin, drizzle with 1 tbsp of the oil, season well and toss to coat. Roast for 20 mins until starting to crisp.
  • Season the chicken thighs and add to the roasting tin along with the shallots, bacon lardons, lemon wedges and oregano. Drizzle with the remaining oil, then return to the oven for 20 mins. Pour over the wine and stock, and roast for a final 20 mins until the chicken is golden and cooked through.

Nutrition Facts : Calories 515 calories, Fat 32 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 1.3 milligram of sodium

GRILLED OREGANO CHICKEN



Grilled Oregano Chicken image

Provided by Alison Roman

Categories     Chicken     Olive     Tomato     Kid-Friendly     Spring     Summer     Grill/Barbecue     Healthy     Low Cholesterol     Oregano     Anchovy     Bon Appétit     Small Plates

Yield 8 Servings

Number Of Ingredients 12

10 oil-packed anchovy fillets, finely chopped
4 garlic cloves, finely grated
1 1/2 cups green olives (such as Castelvetrano), plus 1/2 cup brine reserved
1/2 cup olive oil
1 tablespoon finely grated lemon zest
2 tablespoons fresh lemon juice
Kosher salt, freshly ground pepper
1 small onion, thinly sliced
1/2 cup coarsely chopped fresh oregano, plus leaves for serving
1 (3 1/2-4-pounds) chicken, halved lengthwise
Vegetable oil (for grilling)
Tomatoes in Chile-Fennel Oil

Steps:

  • Toss anchovies, garlic, olive brine, olive oil, and lemon juice in a medium bowl; season with salt and pepper. Place half of anchovy mixture in a large resealable plastic bag; add onion and chopped oregano. Cover and chill remaining anchovy mixture.
  • Season chicken with salt and pepper and add to bag, seal bag, and toss to coat. Let marinate 4-12 hours.
  • Prepare grill for medium heat; generously oil grate with vegetable oil. Remove chicken from marinade, letting excess drip back into bag (a few pieces of onion and oregano still clinging are okay); discard marinade. Starting skin side up, grill chicken, turning occasionally, until lightly charred and cooked through, 30-40 minutes.
  • Meanwhile, set out reserved anchovy mixture and let come to room temperature. Use the side of a chef's knife to smash olives, crushing and pitting them at the same time (smash again if very large). Add olives and lemon zest to anchovy mixture.
  • Place chicken on top of Tomatoes in Chile-Fennel Oil and spoon anchovy-olive mixture around. Top with oregano leaves.
  • Do Ahead
  • Chicken can be grilled 4 hours ahead. Store at room temperature and assemble dish just before serving.

CHICKEN OREGANATO



Chicken Oreganato image

This flavorful recipe is good warm, cold or at room temperature. It works very well for picnics.

Provided by Teresa C. Rouzer

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Yield 7

Number Of Ingredients 5

7 chicken thighs
2 teaspoons dried oregano
salt and pepper to taste
¼ cup olive oil
½ lemon, juiced

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Wash chicken well and pat dry. Mix oregano with salt and pepper to taste. Rub well over all of the chicken pieces. Put chicken in a greased 9x13 inch baking dish.
  • Whisk the oil with the lemon juice and drizzle half over the chicken. Bake in preheated oven for 15 minutes. Turn the chicken pieces and drizzle with the remaining oil/lemon mixture. Bake for another 15 to 20 minutes. Serve warm, cold or at room temperature!

Nutrition Facts : Calories 269.4 calories, Carbohydrate 1.1 g, Cholesterol 79 mg, Fat 22.1 g, Fiber 0.5 g, Protein 16.4 g, SaturatedFat 5.2 g, Sodium 71.9 mg

GRILLED CHICKEN WITH LEMON, GARLIC, AND OREGANO



Grilled Chicken with Lemon, Garlic, and Oregano image

Categories     Chicken     Citrus     Garlic     Poultry     Low/No Sugar     Summer     Grill/Barbecue     Gourmet

Yield Makes 16 servings

Number Of Ingredients 9

1/4 cup fresh lemon juice
1/4 cup finely chopped fresh oregano
2 tablespoons minced garlic
2 tablespoons kosher salt
2 teaspoons black pepper
1/3 cup olive oil
12 whole chicken legs (7 lb)
8 chicken breast halves with skin and bones (8 lb)
5 lemons, cut crosswise into 1/3-inch-thick slices

Steps:

  • Whisk together lemon juice, oregano, garlic, 1/2 tablespoon salt, and 1/2 teaspoon pepper in a large bowl and add oil in a slow stream, whisking.
  • Discard excess fat from chicken and season with remaining 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper.
  • To cook chicken using a charcoal grill:
  • Open vents on bottom of grill and on lid. Light a large chimney starter of charcoal briquettes (80 to 100) and pour them evenly over 1 side of bottom rack (you will have a double or triple layer of briquettes).
  • When charcoal turns grayish white (15 to 20 minutes) and you can hold your hand 5 inches above rack for 3 to 4 seconds, sear chicken legs in 3 batches on lightly oiled grill rack over coals, uncovered, turning once, until well browned, 6 to 8 minutes total, then transfer as cooked to a tray.
  • Put all browned legs on side of grill with no coals underneath and cook, covered with lid, turning occasionally, until just cooked through (flesh will no longer be pink when cut near joint), 15 to 25 minutes more. Transfer legs to bowl with lemon dressing and turn to coat, then transfer to a serving platter and keep warm, loosely covered with foil, while cooking breasts.
  • Add 15 briquettes evenly to coals and wait until they just light, about 5 minutes. (They will not be grayish white yet but will give off enough heat with other briquettes to maintain correct cooking temperature.)
  • Sear chicken breasts, starting with skin sides down, in 2 batches on rack over coals, uncovered, turning once, until well browned, 6 to 8 minutes total, then transfer as cooked to tray.
  • Put all browned chicken breasts on side of grill with no coals underneath and cook, covered with lid, turning occasionally, until just cooked through (the meat next to the tender, when opened slightly, will be moist but no longer pink), 12 to 15 minutes more. Transfer breasts to bowl with lemon dressing and turn to coat, then transfer to platter with legs.
  • Grill lemon slices on rack over coals, uncovered, until grill marks appear, about 3 minutes on each side, and transfer to platter with chicken.
  • To cook chicken using a gas grill:
  • Preheat all burners on high, then adjust heat to moderately high. Turn off 1 burner and arrange chicken legs on lightly oiled rack above it. Cook, covered with lid, turning legs once, until cooked through, about 40 minutes total. Transfer legs to bowl with lemon dressing and turn to coat, then transfer to a serving platter and keep warm, loosely covered with foil, while cooking breasts.
  • Cook chicken breasts on rack above unlit burner, covered with lid, turning once, until just cooked through (the meat next to the tender, when opened slightly, will be moist but no longer pink), about 30 minutes total. Transfer breasts to bowl with lemon dressing and turn to coat, then transfer to platter with legs.
  • Grill lemon slices on rack over flames, uncovered, until grill marks appear, about 3 minutes on each side, and transfer to platter with chicken.

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From ohsweetbasil.com


BAKED OREGANO CHICKEN | FOOD.COM
Directions. Set the oven to 375. Spray 8 inch square pan. Mix breadcrumbs, cheese, oregano, garlic and pepper. Spread the mustard on the chicken. Coat chicken with crumbs.
From food.com


CHICKEN RECIPES - BBC GOOD FOOD
Head to your spice rack to make this butter chicken curry, a dish that symbolises Indian food for millions of people all over the world Chicken noodle soup A star rating of 4.8 out of 5. 712 ratings
From bbcgoodfood.com


BAKED OREGANO CHICKEN - YUMMY-AS-CAN-BE
Place chicken fillets on a baking tray and season with dried oregano, salt, and freshly cracked pepper. Drizzle with olive oil, and bake for 15 to 20 minutes. Healthier option: remove the skin from the chicken.
From yummyascanbe.info


SKILLET CHICKEN OREGANATO - MRFOOD.COM
1 / 2 teaspoon dried oregano; 1 / 2 teaspoon salt; 1 / 2 teaspoon black pepper; What to Do. In a large skillet, heat oil and melt butter over medium heat. Add chicken, and saute 6 to 8 minutes, or until browned on all sides. Add remaining ingredients and saute 2 to 3 minutes, or until chicken is no longer pink inside. Notes. Serving suggestion: serve over hot cooked linguine or rice. Like …
From mrfood.com


BAKED SPLIT CHICKEN BREASTS WITH GARLIC AND OREGANO
Heat the oven to 450 F (230 C / Gas 8). Spray a rimmed baking pan or jelly roll pan with nonstick cooking oil spray or lightly grease the pan with oil. Blot excess moisture from the chicken breasts with paper towels. Combine the olive oil, oregano, minced garlic, salt, and cayenne and black peppers. Stir to make a paste.
From thespruceeats.com


OVEN BAKED CHICKEN BREAST | RECIPETIN EATS
This is the most popular of all chicken breast recipes that I’ve ever published. It’s a JUICY Oven Baked Chicken Breast sprinkled with a magic simple seasoning then baked until caramelised. It’s simple, fast and incredibly tasty!. An incredibly easy chicken recipe that’s a reader favourite alongside Honey Garlic Chicken, this epic Parmesan Crusted Chicken and …
From recipetineats.com


BAKED CHICKEN LEGS WITH TOMATO AND OREGANO | FOOD FROM ...
Preheat the oven to 180ºC (350ºF). On a baking dish, add the chicken legs, onion cut into quarters and the peeled tomatoes cut into chunks. Season with oregano, salt and nutmeg. Drizzle with olive oil and bake until the chicken start to turn golden brown, about 1 hour and 15 minutes. Occasionally, drizzle the chicken with the sauce.
From foodfromportugal.com


BAKED CHICKEN OREGANO - FOODS AND DIET
Desscription Ingredients 2 Chickens (cut into 1/8’s) or 3 pounds Boneless chicken cutlets (split in half) 3 mediums Onions (chopped) 3 Cloves garlic (minced) (up to 4) 1/2 cup Olive oil 1/2 cup Wine vinegar 1/2 cup White wine Salt to taste Freshly ground pepper to taste 1 teaspoon Paprika 1 tablespoon Dried oregano (crushed) 1 tablespoon Granulated sugar …
From foodsanddiet.com


BAKED CHICKEN OREGANO RECIPE WITH INGREDIENTS FOR SLIME ON ...
The collections area of ingredients or substance mixture for baked oregano chicken, use in making healthy breakfast recipe, dinner ideas and healthy food. If you wish to search for similar baked chicken oregano dish in the search area, and sort list, then ingredients are:
From dinnerideaschicken.com


CHICKEN TRAYBAKE RECIPES - BBC GOOD FOOD
Lemon & oregano chicken traybake A star rating of 4.7 out of 5. 111 ratings An all-in-one supper of roast, cheap chicken thighs and crispy new potatoes with all the sunshine flavours of the Med
From bbcgoodfood.com


ROAST CHICKEN WITH LEMON, OREGANO, AND ... - FOOD & WINE
Coat the chicken with 3 teaspoons of the oil. Put the pieces, skin-side up, in a large roasting pan. Sprinkle the chicken with the oregano, 1 tablespoon …
From foodandwine.com


GRILLED CHICKEN WITH OREGANO RECIPE - SCOTT HOCKER | FOOD ...
Fresh oregano has a compelling funkiness to it. Combined with shallot in a lemony vinaigrette, the oregano is superb with grilled chicken breasts. Slideshow: More Chicken Recipes Light a …
From foodandwine.com


BAKED OREGANO MEATBALLS - ALL FOOD RECIPES BEST RECIPES ...
Baked Oregano Meatballs. Place ground beef, oregano, salt and pepper, parmesan, egg, and garlic in a large bowl and mix to combine. Roll into tablespoonfull meatballs, put on a plate covered with a little oil and refrigerate for about 20 minutes. Make the tomato sauce by heating up the oil in a saucepan. Add carrot, garlic and onion and cook ...
From allfood.recipes


TOP 20 GARLIC, LEMON, WHITE WINE & OREGANO RECIPES : 2022
browse 446 garlic, lemon, white wine & oregano recipes collected from the top recipe websites in the world. SuperCook English. العربية ... Baked Chicken Breasts With Garlic and Oregano. food.com. Ingredients: lemon, white wine, oregano, garlic, extra virgin olive oil, chicken breast Low Salt/Low Fat Italian Chicken Recipe - (1/5) keyingredient.com. Ingredients: lemon, white …
From supercook.com


LEMON AND OREGANO ROASTED CHICKEN WITH NUTMEG AND GARLIC
Season the chicken pieces with the nutmeg, and salt and pepper to taste, then toss them in the oil. Arrange the chicken, skin side down, in a single layer on the baking tray and roast for 30 minutes. To make the dressing, place the oil and lemon juice in a bowl. Add the oregano, chili flakes, garlic, and salt and pepper to taste.
From more.ctv.ca


BAKED CHICKEN AND VEGETABLES OREGANATA - SWIRLS OF FLAVOR
Preheat oven to 400F. Season chicken thighs with 1 teaspoon oregano. In large non-stick skillet over medium-high heat cook chicken, skin side down, until browned, 7-8 minutes. Remove chicken, discarding fat drippings. In roasting pan or casserole baking dish, toss potatoes, carrots and onions.
From swirlsofflavor.com


LEMON-OREGANO ROASTED CHICKEN WITH POTATOES ... - FOOD & WINE
Stir together the olive oil, shallot, 1 tablespoon chopped oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Loosen the skin near the cavity with …
From foodandwine.com


BREADED OVEN BAKED CHICKEN LEGS RECIPE - FOOD & WINE
Instructions Checklist. Step 1. Preheat the oven to 375°F. Advertisement. Step 2. In a medium shallow bowl, stir together the bread crumbs, cheese, oregano, thyme …
From foodandwine.com


FODMAP IT!™ CHICKEN THIGHS WITH LEMON & OREGANO
Preheat oven to 450°F/230°C. Season the chicken thighs on all sides generously with salt and pepper. Thinly slice half of the lemon, discarding any seeds. Cut the remaining lemon into wedges, also discarding any seeds. Coat the bottom of a cold skillet with 1 teaspoon of the oil and place the chicken thighs, skin side down in the pan.
From fodmapeveryday.com


TOP 20 GARLIC, LEMON, WHOLE CHICKEN & OREGANO RECIPES : 2022
browse 163 garlic, lemon, whole chicken & oregano recipes collected from the top recipe websites in the world
From supercook.com


ROASTED CHICKEN WITH POTATOES, PARSNIP, LEMON AND OREGANO ...
Method. 1. Preheat the oven to 200C. 2. Wash and dry the potatoes and cut into slices about 1.5cm thick. Place in a roasting pan with the parsnips, garlic, lemon and oregano. Add 2 tablespoons of the oil, season with sea salt and freshly ground black pepper and toss to coat. Roast for 25 minutes or until light golden and half cooked.
From goodfood.com.au


ADAM LIAW'S GREEN OLIVE AND OREGANO SALAD RECIPE | GOOD FOOD
1. Combine the parsley, oregano, garlic, white wine vinegar, olive oil, lemon juice, mustard, sugar, salt and pepper in a small blender and blend to form a coarse dressing. Toss the dressing together with the olives and salad greens and serve immediately with a little more black pepper ground over the top. Also try Adam Liaw's zucchini pasta.
From goodfood.com.au


ROAST CHICKEN WITH OREGANO | OVEN ROASTED CHICKEN | LEMON ...
Add the lemon rind, 3 tbsp of oregano, juice from 1/2 a lemon, and garlic inside the cavity. Rub butter, the juice from the remaining lemon half, and olive oil over the chicken. Sprinkle with any remaining oregano, salt and pepper. Place both lemon halves inside of the chicken cavity. Roast the chicken in the oven at 375F for the cooking time ...
From lemonandolives.com


BRAISED CHICKEN WITH LEMON, OREGANO AND OLIVES - GOOD FOOD
Brown chicken on both sides in batches, remove from pan. Drain half the oil from pan and discard. 4. Add the stock and lemon slices to the pan and bring to a simmer, then return chicken to pan. Cover and simmer very gently for about 12 minutes, or until chicken is just cooked. Add parsley, oregano, thyme and olives to pan. 5. Increase heat ...
From goodfood.com.au


JUICY HEALTHY OVEN BAKED CHICKEN BREAST - IFOODREAL.COM
Instructions. Preheat oven to 450 degrees F. In a medium baking dish, place chicken, drizzle with oil and sprinkle with smoked paprika, garlic powder, oregano, salt and pepper. Using tongs or hands, move chicken around to coat on all sides evenly (I place bottom of breast on top of seasoned one and then swoosh around).
From ifoodreal.com


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