Kota Riganati Greek Oregano Baked Chicken Food

KOTA RIGANATI - GREEK OREGANO BAKED CHICKEN

Kota Riganati - Greek Oregano Baked Chicken image

This recipe was found on greecefoods.com I haven't tried it yet, but it looks like a tasty recipe. Prep time includes marinating time overnight. The recipe may take about 2 hours, but most of that is just waiting for the oven. The only real prep is the potatoes. -Update, still haven't made this, but now I really want to! I updated the recipe to match with Reen's comments. Thanks!

Provided by MC Baker

Categories Chicken

Time 14h

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

3 lbs chicken pieces
1/3 cup olive oil
4 tablespoons melted butter
1/3 cup lemon juice
2 garlic cloves, crushed
1 tablespoon dried oregano
2 tablespoons salt
1 teaspoon pepper
4 large potatoes, peeled and sliced

Steps:

Mix all ingredients except potatoes with chicken and place in a plastic bag and marinate overnight in the refrigerator.
Bake chicken uncovered at 425 F until slightly browned.
Add potatoes, cover with foil and bake at 325 F for 1 hour to 1 1/2 hours.

Nutrition Facts : Calories 667.3, Fat 40.7, SaturatedFat 12.6, Cholesterol 123.8, Sodium 2492.1, Carbohydrate 45, Fiber 5.8, Sugar 2.3, Protein 30.9

GREEK CHICKEN WITH ONIONS, OREGANO, OLIVES AND FETA

Greek Chicken With Onions, Oregano, Olives and Feta image

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

Ingredients

3 tablespoons olive oil
1/3 cup flour, seasoned with
salt and pepper
1 whole chicken, cut into 8 parts (3-4 pounds)
2 large yellow onions, cut into large chunks
3 garlic cloves, finely chopped
1 cup chicken broth
2 lemons, zest of, grated
4 tablespoons fresh lemon juice
1 (28 ounce) can of chopped tomatoes with juice
2 teaspoons fresh oregano, chopped
1/2 cup kalamata olive, pitted
1/2 cup feta cheese, crumbled
kosher salt
pepper

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

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