GREEK-STYLE GRILLED CHICKEN WITH OREGANO, GARLIC, LEMON, AND OLIVE OIL RECIPE
A whole chicken gets the Greek treatment with a simple marinade of olive oil and lemon along with plenty of garlic and oregano. The key to the juiciest meat and crispest skin? Butterflying the chicken and cooking it low and slow before finishing with a sear to crisp up the skin.
Provided by J. Kenji López-Alt
Time 1h15m
Yield 6
Number Of Ingredients 6
Steps:
- Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil grilling grate.
- Transfer chicken to a cutting board and allow to rest for 5 to 10 minutes. Meanwhile, split remaining lemon in half and place on hotter side of grill, cut side down. Grill until well browned, about 5 minutes. Carve chicken, drizzle with remaining vinaigrette, and serve immediately with grilled lemon halves.
Nutrition Facts : Calories 557 kcal, Carbohydrate 6 g, Cholesterol 273 mg, Fiber 1 g, Protein 51 g, SaturatedFat 10 g, Sodium 897 mg, Sugar 1 g, Fat 39 g, ServingSize Serves 4, UnsaturatedFat 0 g
GREEK SALAD WITH OREGANO MARINATED CHICKEN
Provided by Dave Lieberman
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 19
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.
GREEK GARLIC CHICKEN WITH LEMON AND OREGANO
This easy Greek Garlic Chicken is a great way to serve chicken to your family and friends. The lemon and oregano marinade/brine is simple to make and adds so much flavor to the chicken breasts, plus it keeps then tender and juicy. If you are looking for hot buffet food ideas this holiday season then this low carb, naturally gluten free Greek chicken is perfect for serving a crowd!
Provided by Claire | Sprinkle and Sprouts
Categories Main
Time 30m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 211 kcal, Carbohydrate 7 g, Protein 25 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 72 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
GREEK CHICKEN
A very good light summer dish. I serve it with sliced tomatoes, feta cheese, and garlic bread.
Provided by Karen
Categories World Cuisine Recipes European Greek
Time 8h45m
Yield 8
Number Of Ingredients 7
Steps:
- In a glass dish, mix the olive oil, garlic, rosemary, thyme, oregano, and lemon juice. Place the chicken pieces in the mixture, cover, and marinate in the refrigerator 8 hours or overnight.
- Preheat grill for high heat.
- Lightly oil the grill grate. Place chicken on the grill, and discard the marinade. Cook chicken pieces up to 15 minutes per side, until juices run clear. Smaller pieces will not take as long.
Nutrition Facts : Calories 412.4 calories, Carbohydrate 3.5 g, Cholesterol 97.1 mg, Fat 30.7 g, Fiber 1.4 g, Protein 31.1 g, SaturatedFat 6.7 g, Sodium 94.6 mg
GREEK SALAD WITH OREGANO MARINATED CHICKEN
From FoodTV site, by Dave Lieberman from the lite-n-healthy episode. This chicken could also be cooked on a grill, which is what I would do. Posting for ZWT 6.
Provided by diner524
Categories Salad Dressings
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 19
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.
GREEK LEMON CHICKEN AND POTATOES
I don't have the energy or courage to cater for a living but, if I did, this Greek lemon chicken and potatoes would be one of my go-to entrees, and not just for big, fat weddings. It's a proven crowd-pleaser, simple to make, and easy on the wallet.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 1138.8 calories, Carbohydrate 34.5 g, Cholesterol 283.6 mg, Fat 74.5 g, Fiber 3 g, Protein 80.4 g, SaturatedFat 17 g, Sodium 1865.5 mg, Sugar 2 g
CROCK POT LEMON OREGANO (GREEK) CHICKEN
Make and share this Crock Pot Lemon Oregano (Greek) Chicken recipe from Food.com.
Provided by trinityla
Categories Chicken
Time 4h40m
Yield 1 chicken, 6 serving(s)
Number Of Ingredients 8
Steps:
- Add chicken stock to crock pot.
- Wash the chicken and add to crock pot.
- Add lemon juice to chicken, save the skins.
- Rub spices all over chicken and inside.
- Add lemon skins to chicken cavity.
- Cook on High 4-6 hours Low 6-8 (This depends heavily on your crockpot's settings, adjust if necessary).
GREEK CHICKEN WITH ONIONS, OREGANO, OLIVES AND FETA
This is delicious and easy to make. I printed this from a website a while back, so I'm not sure who to credit, but they deserve it!
Provided by MilanzMom
Categories Meat
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large Dutch oven over medium high heat, add the olive oil. Dredge the chicken in the flour using a zip-lock bag. Brown the chicken in the oil for about 5 minutes per side.
- Add the onions and continue to cook, stirring occasionally, until slightly soft, about 5 minutes.
- Add the garlic and cook for 30 seconds.
- Add the broth, lemon juice, tomatoes and juice, and oregano. Bring to a boil, add the olives, reduce heat to low and cover. Allow to simmer on the stove for 45 to 50 minutes until the chicken is very tender. Adjust the seasoning with salt and pepper as desired.
- Serve in the pot or in a shallow bowl with the crumbled feta on top.
- Serve with orzo, rice or country bread.
Nutrition Facts : Calories 793.2, Fat 51.5, SaturatedFat 14.6, Cholesterol 189.2, Sodium 1141.5, Carbohydrate 32.7, Fiber 5.1, Sugar 12, Protein 50.4
GREEK-STYLE ROAST CHICKEN
This easy Greek recipe with potatoes, olives and feta can be made in one pot - use skin-on thighs for the most succulent roast chicken
Provided by Good Food team
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the potatoes in a roasting tin and drizzle with half the oil. Sit the chicken thighs on top, drizzle over the remaining oil and season. Roast in the oven for 30 mins.
- Add the cherry tomatoes, olives, oregano leaves and feta, then drizzle with the red wine vinegar. Return to the oven for another 25-30 mins until the chicken is cooked through and golden.
Nutrition Facts : Calories 574 calories, Fat 34 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 32 grams protein, Sodium 3.5 milligram of sodium
LEMON & OREGANO CHICKEN TRAYBAKE
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
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
GREEK OREGANO AND CINNAMON ROAST CHICKEN
This is taken from Tonia Buxton, a Greek / English presenter who travelled around the Greek islands presenting "My Greek Kitchen". This is a recipe that she apparently got from Crete, its very easy and tasty and great served with her recipe for Cumin Potatoes (which I've also posted) and salad.
Provided by Lou van
Categories Whole Chicken
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oven to 180C.
- Place chicken in a roasting dish and rub with 1 tbsp oil.
- Place tomato slices on breast and legs.
- Separate the onion slices and place around the chicken.
- Season with the salt, pepper, oregano and cinnamon.
- Drizzle remaining oil over the chicken and place in the oven for 11/2 hours or until the juices run clear.
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