Chicken With Lemon Garlic And Oregano Food

OREGANO-LEMON CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Place chicken breast halves into prepared baking dish. Whisk lemon juice, honey, olive oil, garlic, and oregano together in a bowl and pour the mixture over chicken breasts.
• Bake in the preheated oven until chicken is no longer pink inside, the juices run clear, and an instant-read meat thermometer inserted into the thickest part of a breast reads 180 degrees F (80 degrees C), about 45 minutes. Baste chicken with pan juices every 15 minutes while baking.

GREEK GARLIC CHICKEN WITH LEMON AND OREGANO

Steps:

• Lay your first chicken breast flat on a chopping board.
• Use a large sharp knife to cut sideways through the breast.
• Continue to cut through the chicken breast, keeping the knife flat and parallel to the chopping board, until you have two chicken fillets.
• Repeat with the remaining chicken breasts.
• Pour about half of the water into a saucepan and add the salt, sugar, dried oregano, peppercorns and peeled garlic. Heat over a medium heat until the salt and sugar have dissolved.
• Remove from the heat, squeeze the juice from the lemons into the brine, then add in the used skins.
• Add the remaining water to the brine and allow the mixture to fully cool.
• Once the mixture is cold, add the filleted chicken breasts and brine them for 3-5 hours.
• Pre-heat the oven to 400ºF/200ºC
• Heat the 2 tbsp of the olive oil in a large skillet.
• Add in 6 of the chicken breast fillets and cook over a high heat for 1-2 minutes until golden. Turn and repeat on the other side. Remove them from the pan and transfer to a large baking dish.
• Add the remaining oil to the skillet and cook the remaining 6 fillets in the same way. Transfer them to the baking dish.
• Thinly slice the garlic and scatter it around the chicken.
• Cut the lemon into small chunks and arrange it around the chicken.
• Sprinkle over the dried oregano and then pour over the chicken broth.
• Bake in the oven for 12-15 minutes until the chicken is cooked through. (see note 1)
• Remove the chicken and lemon pieces to a serving platter and mix the extra virgin olive oil with any juices that are left in the bottom of the pan.
• Serve drizzled the extra virgin olive oil dressing and chopped fresh parsley.
• Can be served hot or at room temperature.

GRILLED CHICKEN WITH LEMON, GARLIC, AND OREGANO

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.

LEMON GARLIC CHICKEN THIGHS

Steps:

• CHICKEN STOCK MIXTURE: In a medium bowl, combine chicken stock, lemon juice, olive oil, lemon zest, garlic, Dijon, oregano, thyme, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper. In a gallon size Ziploc bag or large bowl, combine chicken and CHICKEN STOCK MIXTURE; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade. Heat canola oil in a cast iron grill pan over medium-high heat.* Working in batches, add chicken to the grill pan in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Serve immediately.

LEMON AND OREGANO POUNDED CHICKEN

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 CHICKEN BREASTS WITH GARLIC AND OREGANO

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.

LEMON AND OREGANO CHICKEN

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-OREGANO CHICKEN

Steps:

• Preheat oven to 450°F with rack in middle.
• Mince and mash garlic to a paste with a pinch of salt, then whisk together with 2 tablespoons oil, 1 tablespoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pat chicken dry and coat with lemon-garlic mixture.
• Heat 1 tablespoon butter and remaining tablespoon oil in a 12-inch heavy skillet over medium-high heat until foam subsides. Brown chicken in 2 batches, skin side down, until golden and crisp, 5 to 6 minutes (chicken will not be cooked through). Transfer, skin side up, to a 4-sided sheet pan.
• Pour off fat (and any small burnt pieces) from skillet. Add broth and remaining tablespoon lemon juice and boil until reduced by half, about 2 minutes. Whisk in remaining tablespoon butter and oregano, then pour over chicken.
• Roast chicken in oven until cooked through, about 20 minutes. Season with salt and pepper.

ITALIAN CHICKEN WITH GARLIC AND LEMON

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Arrange the chicken pieces in a 10x15-inch enameled roasting pan. In a large skillet over medium high heat, fry the potatoes in 1/2-inch-deep oil until golden brown, then put them in the pan with the chicken.
• Combine the vinegar, lemon juice, garlic, oregano, parsley, onion, salt and pepper with the 1/2 cup reserved frying oil and pour this mixture over the chicken and potatoes.
• Bake in the preheated oven for 1 1/4 hours, basting the chicken and potatoes with the sauce mixture. Let rest for 5 minutes and serve hot.

NOT-MY-GRANDMA'S CHICKEN WITH LEMON, GARLIC, AND OREGANO

Steps:

• Preheat the boiler.
• Rinse the chicken, pat dry with a paper towel, and place in a 13 x 9 inch pan.
• Season the chicken with salt and pepper and drizzle with olive oil.
• Broil the chicken, turning once, until light brown, about 3 minutes per side.
• While the chicken is broiling, make a garlic paste by either using a mortar and pestle to pound the garlic with 1 teaspoon kosher salt or mincing the garlic with a heavy knife, then using the flat side to smear and mash the garlic and salt into a paste.
• Alternatively, you can make the paste in a blender, if your blender can handle such a small amount.
• Stir in the lemon juice and the remaining 1/2 teaspoon pepper into the garlic paste.
• Lower the oven temperature to 425°.
• Using a pastry brush or spoon, slather the chicken on all sides with 1/3 of the garlic mixture, a sprinkling of the oregano, and a drizzle of the oil.
• bake for 25-30 minutes, slathering on more of the garlic mixture, oil, and oregano in two more additions (approx every 7-10 minutes).
• The chicken is done when it is golden brown and cooked through.
• Serve with the pan juices or the tasty sludge on the bottom of the pan.

OREGANO CHICKEN

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.

GREEK LEMON CHICKEN AND POTATOES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan.
• Place chicken pieces in large bowl. Season with salt, oregano, pepper, rosemary, and cayenne pepper. Add fresh lemon juice, olive oil, and garlic. Place potatoes in bowl with the chicken; stir together until chicken and potatoes are evenly coated with marinade.
• Transfer chicken pieces, skin side up, to prepared roasting pan, reserving marinade. Distribute potato pieces among chicken thighs. Drizzle with 2/3 cup chicken broth. Spoon remainder of marinade over chicken and potatoes.
• Place in preheated oven. Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, keeping chicken skin side up; continue baking until chicken is browned and cooked through, about 25 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer chicken to serving platter and keep warm.
• Set oven to broil or highest heat setting. Toss potatoes once again in pan juices. Place pan under broiler and broil until potatoes are caramelized, about 3 minutes. Transfer potatoes to serving platter with chicken.
• Place roasting pan on stove over medium heat. Add a splash of broth and stir up browned bits from the bottom of the pan. Strain; spoon juices over chicken and potatoes. Top with chopped oregano.

GREEK-STYLE LEMON-GARLIC CHICKEN

Steps:

• Preheat oven to 375°. Scrub potatoes; cut each into 8 wedges and place in a shallow roasting pan. Top with olives and chicken. In a small bowl, whisk oil, lemon juice, garlic, salt, oregano and pepper until blended. Drizzle over chicken and potatoes. Pour chicken broth around chicken into pan., Bake, uncovered, 60-70 minutes or until a thermometer inserted in chicken reads 170°-175° and potatoes are tender. Serve with pan juices.

OREGANO-LEMON CHICKEN

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.

ROASTED CHICKEN THIGHS WITH LEMON AND OREGANO

Steps:

• Preheat oven to 425. Very thinly slice half of lemon, discard seeds. Cut remaining half into 2 wedges.
• Season chicken thighs with salt and pepper.
• Coat a large room temperature skillet with 1 tsp oil. Add chicken (skin side down if you are lucky enough to find skin on thighs, letting fat render and brown until chicken is cooked halfway through, about 10 minutes.
• Scatter half the lemon slices on top of chicken and half in bottom of skillet. Transfer skillet to oven leaving skin side down Roast utnil chicken is cooked through skin is crisp and lemonslices on bottom are caramelized 6-8 minutes.
• Transfer chicken and the caramelized slices from the bottom of skillet to warm platter. Leave softened lemon slices from top in skillet. Return skillet to medium heat. Add oregano, shallot, garlic and red pepper flakes, cook stirring frequently until fragrant about 1 minute. Remove from heat.
• Add wine, cook over medium heat until reduced by half, 1 to 2 minutes.
• Add broth, cook until thickened about 3 minutes. Squeeze 1 lemon wedge over and season sauce with salt pepper and juice from remaining lemon if desired. Drissle with 2 tsp oil.
• Return chicken to skillet, skin side up to rewarm, serve topped with caremalized lemon slices.

ROASTED CHICKEN THIGHS WITH LEMON AND OREGANO

Steps:

• Preheat oven to 425°F. Very thinly slice half of lemon; discard any seeds. Cut remaining lemon half into 2 wedges. Season chicken thighs with salt and pepper.
• Coat a large room-temperature skillet with 1 teaspoon oil. Add chicken, skin side down. Place skillet over medium heat and cook, letting skin render and brown, and pouring off excess fat to maintain a thin coating in pan, until chicken is cooked halfway through, about 10 minutes.
• Scatter half of lemon slices over chicken and half on bottom of skillet (the slices on top of the chicken will soften; those in the skillet will caramelize). Transfer skillet to oven, leaving chicken skin side down. Roast until chicken is cooked through, skin is crisp, and lemon slices on bottom of skillet are caramelized, 6-8 minutes.
• Transfer chicken pieces, skin side up, and caramelized lemon slices from bottom of skillet to a warm platter. (Leave softened lemon slices in the skillet.) Return skillet to medium heat. Add oregano sprigs, shallot, garlic, and red pepper flakes; cook, stirring frequently, until fragrant, about 1 minute.
• Remove skillet from heat. Add wine; cook over medium heat until reduced by half, 1-2 minutes. Add broth; cook until thickened, about 3 minutes. Squeeze 1 lemon wedge over and season sauce with salt, pepper, and juice from remaining lemon wedge, if desired. Drizzle with 2 teaspoons oil. Return chicken to skillet, skin side up, to rewarm. Serve topped with caramelized lemon slices.