SLOW-ROASTED OREGANO CHICKEN WITH BUTTERED TOMATOES
There are about a million ways to roast a chicken, and people will always tell you that theirs is the best way. Here is the truth: If you smear a good, high-quality chicken with enough fat, season it with plenty of salt and roast it until the skin is brown, it will always be excellent. But it's slow-roasting that gives you golden skin, tender meat and plenty of salty, savory chicken juices to serve as a sauce. From the simple assortment of ingredients to the ridiculously hands-off preparation, this recipe from Alison Roman's cookbook "Nothing Fancy" (Clarkson Potter, 2019) is casual in a way that feels almost lazy (but isn't), with make-sounds-after-you-take-a-bite levels of deliciousness. To truly put it over the edge, add a few anchovies to the tomatoes.
Provided by Alison Roman
Categories dinner, poultry, main course
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 325 degrees. Season the chicken with salt and pepper. (If you can do this in advance, please do.) Drizzle it with the olive oil and sprinkle with the fennel seeds.
- Stuff the cavity with half the oregano and place in a large baking dish. Scatter the tomatoes, garlic, butter and remaining oregano around the chicken. Roast until the chicken is golden brown and completely cooked through, and the tomatoes are nice and jammy, 2 1/2 to 3 hours. Add the vinegar to the tomatoes and let the chicken rest in the baking dish for 10 minutes.
- Place toast, if using, on serving platter and spoon the jammy tomatoes over or around the toast. Carve the chicken and place on top of the toast to catch the juices.
GARLIC AND OREGANO MARINATED CHICKEN WITH ROASTED PEPPER AND BLACK OLIVE RELISH WITH SAFFRON-TOMATO RICE
Provided by Bobby Flay
Time 3h10m
Yield 14 to 16 servings
Number Of Ingredients 29
Steps:
- Combine the vinegar, lemon juice, lime juice, honey, ancho chili powder, garlic and oregano in a blender and blend for 30 seconds. With the motor running, slowly add the olive oil until emulsified. Season, to taste, with salt and pepper.
- Place the marinade in a large shallow baking dish, add the chicken pieces and turn to coat. Cover and let marinate for 2 hours in the refrigerator.
- Preheat the oven to 375 degrees F.
- Heat a large saute pan until almost smoking. Remove the chicken from the marinade and season with salt and pepper to taste. Saute the chicken until golden brown on both sides. Place the chicken on a large baking sheet and place in the oven, bake for 15 to 20 minutes or until just cooked through. Remove from the oven and let rest, 5 minutes.
- Serve with Roasted Pepper and Black Olive Relish and Saffron-Tomato Rice.
- Combine all ingredients in a medium bowl and season with salt and pepper, to taste. Serve at room temperature.
- Combine water, stock, 2 tablespoons salt and saffron in a medium saucepan over high heat and simmer until the threads open, about 5 minutes.
- Melt butter and oil in a medium saucepan over medium-high heat, add onion and saute until soft. Add the rice and stir to coat with the oil and butter. Add the saffron broth, bring to a boil, cover and reduce heat to medium. Cook until the rice is tender about 12 to 15 minutes. Fold in the tomatoes and season with salt and pepper to taste.
GRILLED CHICKEN WITH ROASTED GARLIC-OREGANO VINAIGRETTE AND GRILLED FINGERLING POTATOES
Steps:
- Combine garlic, vinegar, oregano, parsley, honey and salt in a blender and blend until smooth. With the motor running, slowly add the oil and process until emulsified. Stir in the red chile flakes.
- Place potatoes in a medium saucepan, cover with cold water and add 1 tablespoon of salt. Bring to a boil over high heat and cook until a paring knife inserted comes out with some resistance. Do not cook the potatoes all the way through because they will continue cooking on the grill. Drain well and when cool enough to handle, slice in half lengthwise.
- Heat the grill to medium.
- Brush the chicken and potatoes with oil and season with salt and pepper. Place the chicken on the grill, skin-side down and grill until golden brown and slightly charred, 6 to 7 minutes. Turn the chicken over and continue grilling until just cooked through, 5 to 6 minutes. A few minutes before the chicken has finished cooking, place the potatoes on the grill, cut-side down and cook until lightly golden brown, about 2 minutes. Turn over and continue grilling about a minute longer. Remove the chicken and potatoes to a platter and immediately drizzle with the roasted garlic-oregano vinaigrette. Let rest 5 minutes before serving. Garnish with oregano sprigs and parsley sprigs.
RIB-EYE MARINATED IN GARLIC, CHILES AND OREGANO
"Rib-eyes are flavorful enough that they don?t need more than salt and coarse black pepper, but they can also stand up to big flavors such as fresh chiles and garlic," says Bobby.
Provided by Bobby Flay | Bio & Top Recipes
Time 1h20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Stir together the garlic, chiles, oregano and canola oil in a large baking dish. Add the steaks and turn to coat in the marinade. Cover and refrigerate for at least 4 hours and up to 8 hours.
- Preheat a grill to high. Remove the steaks from the refrigerator 30 minutes before grilling to take the chill off. Remove from the marinade and season liberally on both sides with salt and pepper.
- Grill the steaks until slightly charred and an instant-read thermometer registers 130 degrees F for medium rare, about 4 minutes per side. Remove from the grill to a cutting board and let rest, loosely tented with foil, for 10 minutes. Cut off the bone and cut into 1/2-inch-thick slices.
LEMON CHICKEN OREGANO
This is a tasty, tender recipe that can be broiled in the oven or cooked on the grill.
Provided by ROSYRD
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 8h20m
Yield 4
Number Of Ingredients 7
Steps:
- Mix lemon juice, olive oil, garlic, oregano, salt, and black pepper in a bowl; pour into a sealable plastic bag. Add the chicken to the bag, coat with the marinade, and squeeze air from the bag before sealing. Refrigerate 8 hours to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
- Cook chicken on hot grill until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 191.8 calories, Carbohydrate 2 g, Cholesterol 64.6 mg, Fat 9.5 g, Fiber 0.3 g, Protein 23.8 g, SaturatedFat 1.7 g, Sodium 347.5 mg, Sugar 0.4 g
GARLIC MARINATED ROASTED CHICKEN
This is a Cuban dish that goes really well with rice and beans and fried plantains. This smells wonderful while it's cooking. Don't be alarmed by the amount of garlic, it will be okay. Prep time includes marinating time.
Provided by Hey Jude
Categories Chicken
Time 2h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Rub the chicken inside and out with the minced garlic.
- Place the remaining ingredients, EXCEPT FOR THE OLIVE OIL, in a food processor or blender; process until the onion and shallots are very finely chopped.
- Place the chicken in a glass bowl and pour the marinade over, turning the chicken to make sure the marinade is spread evenly; refrigerate one hour.
- Remove the chicken from the marinade (discard the marinade) and preheat your oven to 375°.
- In a frying pan, heat olive oil over medium-high heat; when pan is hot, brown chicken on both sides, one half at a time.
- Remove and place in a shallow roasting pan, skin side up, and roast 30-35 minutes, or until cooked through; check by piercing meat, if juices run clear the chicken is done.
- Place the chicken on a carving board and cut into serving pieces.
Nutrition Facts : Calories 645.4, Fat 44.9, SaturatedFat 10.8, Cholesterol 155.2, Sodium 733.8, Carbohydrate 9.2, Fiber 0.6, Sugar 1.7, Protein 39.6
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