CHICKEN OREGANATO
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
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
LEMON AND OREGANO CHICKEN
Provided by Nancy Fuller
Categories main-dish
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 12
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.
LEMON AND OREGANO POUNDED CHICKEN
Provided by Giada De Laurentiis
Categories main-dish
Time 4h30m
Yield 4 servings
Number Of Ingredients 5
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.
OREGANO CHICKEN
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
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
CHICKEN OREGANATO
Provided by Marian Burros
Categories dinner, easy, roasts, main course
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 500 degrees, turn on broiler or prepare barbecue grill.
- Rinse and dry chicken thighs. Arrange chicken pieces in shallow baking pan or on top of broiler pan.
- Mix oregano, oil, juice from one lemon, garlic and pepper. If there is time allow the chicken pieces to marinate in the oregano mixture for several hours. Otherwise, drizzle half of oregano mixture over chicken pieces.
- Bake, broil or grill for about 15 minutes; turn and drizzle remaining oregano mixture over chicken pieces and continue cooking until chicken is done, 10 to 15 minutes.
- Cut remaining lemon into wedges and serve with chicken.
Nutrition Facts : @context http, Calories 824, UnsaturatedFat 41 grams, Carbohydrate 7 grams, Fat 63 grams, Fiber 3 grams, Protein 56 grams, SaturatedFat 16 grams, Sodium 274 milligrams, Sugar 1 gram, TransFat 0 grams
CHICKEN OREGANATA
Adopted! Original poster comments: This chicken recipe has a Greek flavor to it without being overly spicy. It would also work with chicken breasts or other parts. My comments: I am reworking this recipe to be more in line with what I would expect from an oreganata. I will continue to tweak it until I really like everything about it. Still needs some work, IMO.
Provided by Queen Dragon Mom
Categories Chicken
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- For the chicken:.
- Combine the garlic and olive oil. Let steep for 2 hours for a strong garlic flavor, less time for less garlic.
- While your garlic is steeping, cook the potatoes until tender, not mushy. Drain and let stand until they can be handled. Pull off the kins and cut into 12 slices each.
- Preheat oven to 425°F.
- Toss the crumbs, 2 T parsley, oregano, zest and 1 1/2 T of the infused oil together in a small bowl until evenly moistened.
- Oil a shallow casserole, just large enough for the chicken, with about a T of the infused oil.
- Arrange 1/4 of the onion slices in the bottom of the casserole. Top with 1/4 of the potato slices, then 1/4 of the tomato slices. Repeat for the rest of the vegetables.
- Drizzled with half of the remaining infused oil, then sprinkle on about 1/4 of the seasoned crumbs.
- Brush the chicken with infused oil, lay them to fit in the casserole. Sprinkle on the remaining crumbs.
- Bake in the oven until the onions are browned and the chicken is done, about 45 minutes.
- For the sauce:.
- While casserole is in the oven, whisk 1/4 cup olive oil, lemon juice and parsley together. Season to taste.
- plating.
- Slide a long spatula under a serving of chicken, lift from the casserole and plate. Drizzle sauce around each portion and serve immedieatly.
CHICKEN OREGANATA
I love the combination of lemon, garlic and oregano common in so many Greek recipes. Naturally, I had to save this one found on the Cooking Light website. Have not tried it yet but will do so soon.
Provided by justcallmetoni
Categories Chicken Thigh & Leg
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine lemon juice, oil, garlic and oregano in a sealable plastic bag. Add chicken, close and shake. Marinate in refrigerator 3 hours or overnight, turning occasionally.
- Preheat oven to 350°.
- Remove chicken from bag; discard marinade. Place chicken in a single layer in a roasting pan coated with cooking spray.
- Season with salt and pepper.
- Bake at 350° for 45 minutes or until chicken is done. Juices will run clear.
Nutrition Facts : Calories 350.8, Fat 15.8, SaturatedFat 3.2, Cholesterol 188.9, Sodium 269.9, Carbohydrate 5.8, Fiber 0.4, Sugar 1.6, Protein 45.2
ROASTED CHICKEN OREGANATO
No matter how little time you have for cooking, you needn't sacrifice taste or nutrition in the name of convenience. This delicious one-dish meal, which combines succulent roasted chicken with assorted tomatoes and potatoes, requires only 45 minutes of cooking time.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees with rack in upper third. Combine the chicken, potatoes, tomatoes, and onion in a large roasting pan. Add the olive oil, oregano, salt, and pepper; toss to combine. Arrange the chicken, skin-side up, over the top of the vegetables. Roast until the juices run clear and a thermometer inserted in the thickest part of the thigh registers 170 degrees, about 45 minutes.
OREGANATO ROASTED CHICKEN
Steps:
- Preheat oven to 350°F. Cut both lemons into 8 wedges, reserve. In small bowl, combine bread crumbs, diced pepper, garlic, oregano and zest. Stir in oil until moistened.
- Place chicken in roasting pan. With fingers, separate skin from chicken breast starting from neck. Spread bread crumb mix over breast meat, pat down to smooth. Sprinkle skin with salt & pepper.
- Roast for about 1 hr and 40 min or until meat thermometer registers 180°F. Add lemon wedges last 30 min. Let stand for 10 min before carving. Serve chicken with roasted lemon wedges.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
LEMON-OREGANO CHICKEN
Categories Chicken Herb Poultry Broil Quick & Easy Yogurt Wheat/Gluten-Free Lemon Grill Grill/Barbecue Healthy Bon Appétit
Yield 2 Servings; Can be doubled
Number Of Ingredients 9
Steps:
- Grate 1 1/2 teaspoons peel from lemon. Cut lemon in half. Cut 2 slices from 1 half; reserve slices. Squeeze enough juice from remaining half to measure 1 teaspoon. Place peel into small bowl. Add 2 tablespoons parsley, oregano and pepper. Place garlic on cutting board. Sprinkle 1/2 teaspoon salt over and chop garlic very finely. Add garlic mixture to seasonings in small bowl. Run fingers between chicken and skin to loosen skin (do not remove skin). Spread generous 1/2 tablespoon seasoning mixture under skin of each chicken breast. Rub outside of chicken with oil; season with salt and pepper. For sauce, mix yogurt and 1 teaspoon lemon juice into remaining seasoning mixture.
- Preheat broiler or prepare barbecue (medium-high heat). Broil chicken until cooked through, about 12 minutes per side. Arrange chicken on plates. Garnish with lemon slices and remaining 1 tablespoon parsley. Serve with yogurt sauce.
OREGANO-LEMON CHICKEN
I've been known to make this recipe twice a week-it's so delicious. I like to call it "sticky chicken" since the slightly sweet sauce of honey, lemon juice and hers nicely coats the chicken thighs.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Place the chicken in a greased 13x9-in. baking dish. Combine the lemon juice, honey, oil, garlic and oregano; pour over chicken. , Bake, uncovered at 375° for 45 minutes or until a thermometer reads 180°, basting occasionally with pan juices.
Nutrition Facts : Calories 147 calories, Fat 7g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 39mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 13g protein.
OREGANO CHICKEN
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
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.
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