BAKED CHICKEN BREASTS WITH GARLIC AND OREGANO
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
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
GARLIC AND OREGANO MARINATED CHICKEN WITH ROASTED PEPPER AND BLACK OLIVE RELISH WITH SAFFRON-TOMATO RICE
Steps:
- Combine the vinegar, lemon juice, lime juice, honey, ancho chile 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 12 to 15 minutes or until just cooked through. Remove from the oven and let rest, 5 minutes.
- For the Roasted Pepper and Black Olive Relish: Combine all ingredients in a medium bowl and season with salt and pepper to taste. Serve at room temperature.
- For the Saffron-Tomato Rice: 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.
GRILLED CHICKEN WITH LEMON, GARLIC, AND OREGANO
Categories Chicken Citrus Garlic Poultry Low/No Sugar Summer Grill/Barbecue Gourmet
Yield Makes 16 servings
Number Of Ingredients 9
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.
OREGANO GARLIC CHICKEN BREASTS
I have no idea where I got this one, it just showed up handwritten in my junk drawer. It's a nice change of pace from everything one normally does with chicken breasts, and my family thinks it's tasty.
Provided by Felix4067
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a shallow 11x7-inch baking dish, combine the lemon juice, garlic, ¼ teaspoon of the oregano and the pepper.
- Add the chicken, turn to coat well with the seasonings and set aside to marinate for 10 minutes.
- Meanwhile, chop the chives.
- Cut the onion into thin wedges.
- Place the cornstarch on a plate or in a shallow bowl.
- Remove the chicken from the marinade, reserving the marinade.
- Dredge the chicken lightly in the cornstarch reserving the excess cornstarch.
- In a large skillet, warm the butter in the oil over medium-high heat until the butter is melted.
- Place the chicken in the skillet and cook for 8 minutes on each side.
- Remove the chicken to a plate and cover loosely to keep warm.
- Add the onion to the skillet and stir-fry until it begins to soften, 1-2 minutes.
- In a small bowl, blend the chicken broth with the reserved cornstarch.
- Add the broth mixture, reserved marinade, remaining 1 ¼ teaspoon oregano, 2 tablespoons of the chives, the lemon zest, and the sugar to the skillet, and bring to a boil.
- Return the chicken to the skillet and cook for 5-10 minutes, or until the chicken is cooked through.
- Serve the chicken topped with the onion and sauce and sprinkled with the remaining 2 tablespoons chives.
Nutrition Facts : Calories 245.9, Fat 8.1, SaturatedFat 2.8, Cholesterol 76.1, Sodium 242.9, Carbohydrate 13.3, Fiber 0.9, Sugar 1.8, Protein 28.9
GARLIC AND OREGANO STOVE TOP CHICKEN
This chicken is basted inside and out with the flavor of garlic-oregano butter. It's simple, with ingredients most people have on-hand, and it goes equally well with potatoes, rice, or pasta. A good weeknight meal!
Provided by EdsGirlAngie
Categories Chicken Breast
Time 50m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Combine butter, garlic, salt, oregano and cayenne pepper.
- Cut a 2-inch long pocket horizontally in chicken breasts, cutting deeply but not all the way through.
- Put a tablespoon of the butter mixture into each pocket, being sure to get it all the way down in there.
- In a large skillet, heat olive oil.
- Cook chicken, skin side down, uncovered,until well-browned, about 10 minutes.
- Turn chicken and cover skillet, then cook until chicken is cooked through, another 10 to 15 minutes.
- Uncover, spread the remaining garlic-oregano butter on the chicken and turn chicken once more skin-side down.
- Cover and brown for another 5 to 10 minutes.
More about "garlic oregano chicken dinner food"
OAXACAN CHICKEN WITH OREGANO AND GARLIC - PATI JINICH
From patijinich.com
3.5/5 (13)Servings 4-6Cuisine MexicanCategory Main Course
- Using a food processor or molcajete, process or mash the garlic, oregano, olive oil, lime juice, salt and pepper until coarse and well mixed, yet not completely pureed.
- Rub the garlic mixture all over chicken and place skin side down on a non-stick baking sheet. If you don’t cook right away, you may marinate the chicken up to 24 hours, covered in the refrigerator.
- Place in the oven and bake for 15 minutes. Remove from the oven and reduce temperature to 375 degrees. Flip over the chicken pieces, pour the chicken broth on the bottom of the sheet, and return to the oven for 45 minutes or until chicken is cooked through and the juices run clear when pierced with a knife.
ITALIAN-STYLE SHEET PAN CHICKEN & VEGETABLES - THE …
From themediterraneandish.com
15+ GARLIC CHICKEN DINNER RECIPES TO MAKE FOREVER
From eatingwell.com
20 OREGANO RECIPES TO PUT ON REPEAT - INSANELY GOOD
From insanelygoodrecipes.com
GREEK-STYLE GRILLED CHICKEN WITH OREGANO, GARLIC, …
From seriouseats.com
GREEK CHICKEN | RECIPETIN EATS
From recipetineats.com
GREEK CHICKEN AND POTATOES - THE MEDITERRANEAN DISH
From themediterraneandish.com
BAKED SPLIT CHICKEN BREASTS WITH GARLIC AND OREGANO RECIPE
From thespruceeats.com
Ratings 61Calories 99 per servingCategory Dinner, Entree
GARLIC AND OREGANO CHICKEN - EASY MEALS WITH VIDEO RECIPES BY …
From recipe30.com
MEDITERRANEAN ROAST CHICKEN WITH OREGANO AND GARLIC
From goop.com
EASY CHICKEN DINNER RECIPE WITH TOMATOES AND OLIVES - JOY THE …
From joythebaker.com
GRILLED OREGANO CHICKEN RECIPE | BON APPéTIT
From bonappetit.com
37 GRILLED CHICKEN RECIPES FOR THE BEST BARBECUED BIRDS ON THE BLOCK
From epicurious.com
QUICK DINNER IDEAS: CHICKEN SOUVLAKI | COOK'S ILLUSTRATED
From americastestkitchen.com
ROASTED CHICKEN THIGHS WITH OREGANO GARLIC MARINADE
From cookedandloved.com
SKILLET LEMON OREGANO CHICKEN - SLENDER KITCHEN
From slenderkitchen.com
VERY VINEGARY CHICKEN WITH WARM CHICKEN FAT BREAD AND PEPPERS …
From telegraph.co.uk
GARLIC-OREGANO CHICKEN WITH GRILLED LEEKS AND LEMON - SOUTHERN …
From southernliving.com
CREAMY HERB CHICKEN - FOOD DOLLS
From fooddolls.com
ONE PAN LEMON PEPPER YOGURT CHICKEN AND RICE.
From halfbakedharvest.com
CHICKEN SHAWARMA, OREGANO POTATOES AND MORE COELIAC …
From smh.com.au
GARLIC-BRAISED PORK SHOULDER RECIPE - NYT COOKING
From cooking.nytimes.com
15+ ONE-POT MEDITERRANEAN DIET SUMMER DINNER RECIPES
From eatingwell.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love