Lemon Oregano Chicken Baguette With Roast Garlic Mayonnaise Food

BAKED LEMON OREGANO CHICKEN BREASTS

Steps:

• preheat oven to 350.
• place chicken breasts into a square casserole dish.
• throw the margarine on.
• add lemon juice.
• sprinkle oregano all over.
• Bake for 30 minutes or until chicken is completely cooked through, stirring sauce after 10 - 15 minutes.
• spoon some of the butter sauce over the chicken & your baked potato.

LEMON-OREGANO CHICKEN

Steps:

• In large plastic food bag (or bowl), combine lemon juice, oil, oregano, garlic and pepper.
• Trim and discard excess fat from chicken.
• Rinse and place in bag.
• Seal and turn to mix chicken with marinade.
• Let stand 10 to 20 minutes, turning occasionally.
• (You can keep this in refrigerator up to 1 day in advance).
• Remove chicken from marinade and place pieces slightly apart on a rack in broiler pan.
• Reserve marinade.
• Broil about 6 inches from heat, turning as needed to brown evenly, until meat is no longer pink at bone (25 to 30 minutes), basting occasionally with reserved marinade.

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.

LEMON HERB CHICKEN BAGUETTE W/ ROASTED GARLIC AIOLI

Steps:

• 1. Start with the aioli it can be made up to three days in advance. Preheat ove to 300. Slice off top of garlic, cutting through the cloves. Place cut side up in a pie plate or small baking dish, Drizzle with olive oil and sprinkle with salt and pepper. Roast until completely soft, 1 hour. Cool completely. Squeeze out cloves from papery skins and mash until smooth.
• 2. For aioli make sure all your ingredients are at room temp. Set a deep bowl on a damp dish cloth to prevent it from slipping as you whisk. Whisk egg yolks, dijon, vinegar, salt, and pepper together until thick and creamy.
• 3. Combine the oils in a measuring cup. Whisk the oil into the eggs a drop at a time until it begins to thicken. Add remaining oil in a thin steady stream until thick and glossy. Add roasted garlic. Taste, and adjust seasoning adding more vinegar, dijon, salt, or pepper to taste. Store in the refrigerator for up to three days.
• 4. Slice chicken breast through the middle horizontally to cut in half. Toss chicken, lemon, garlic, oregano, oil, and pepper togther. Cover and refrigerate for 20 minutes or up to overnight. Sprinkle with salt to taste. Grill over medium hot coals until opaque, with no trace of pink, 3-5 minutes per side. For indoor cooking preheat broiler, broil chicken until opaque, 3-5 minutes per side. Cut each loaf of baguette into 4 equal-sized pieces. Split and toast on grill until just crisp, 1 minute. Fill baguette with tomatoes, salad greens, chicken, and aioli. Serve warm.

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.