GARLIC-ROASTED CHICKEN BREASTS
In this Garlic-Roasted Chicken Breasts dish, roasting softens and mellows the garlic. The garlic tops serve as a rack for the chicken. Garlic bottoms are flipped halfway through to soak up juices. Leftover chicken can be used in dishes like chicken enchiladas.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 1h10m
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. Slice tops from garlic heads, reserving the bottoms; arrange tops, cut sides down, in the center of an 11-by-17-inch roasting pan. Place 1 sprig of oregano over each garlic top, and arrange chicken breasts over garlic.
- Place reserved garlic bottoms, cut sides up, next to chicken in the pan. Drizzle chicken and garlic bottoms with the olive oil. Season chicken with salt and pepper; place remaining 4 sprigs of oregano on top.
- Roast chicken for 30 minutes; turn garlic bottoms cut sides down, and rotate the pan. Continue roasting chicken until skin is browned, juices run clear, and an instant-read thermometer inserted into thickest part of the meat registers 165 degrees, about 30 minutes more.
- Pour pan juices into a measuring cup; skim fat from the top. Serve juices with chicken and roasted garlic.
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
ROASTED GARLIC AND OREGANO CHICKEN BREASTS
Make and share this Roasted Garlic and Oregano Chicken Breasts recipe from Food.com.
Provided by Pinay0618
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oven to 450°.
- Spray a baking pan or jelly roll pan with nonstick cooking spray.
- Wash the chicken breasts and pat dry.
- Combine the olive oil, oregano, mashed minced garlic, salt, and cayenne and black peppers. Stir to make a paste; spread some under the skin of the chicken and the rest over the skin.
- Arrange on the baking sheet, skin side up. Roast for 35 minutes, or until they register about 165° in the thickest part of the meat without touching bone.
Nutrition Facts : Calories 172.1, Fat 11.3, SaturatedFat 2.6, Cholesterol 46.4, Sodium 627.9, Carbohydrate 1.8, Fiber 0.5, Sugar 0.1, Protein 15.4
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.
ROASTED GARLIC CHICKEN
Provided by Food Network Kitchen
Time 2h40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Mince 1 clove garlic; smash the rest. Combine the garlic with the vinegar, olive oil, oregano, chiles and 2 teaspoons salt in a large bowl. Add the chicken and toss to coat. Cover and refrigerate for at least 2 hours or overnight.
- Preheat the oven to 450. Arrange the chicken in a roasting pan; roast until cooked through and golden, about 30 minutes. Garnish with oregano. Brush pita bread with the pan drippings to serve with the chicken.
Nutrition Facts : Calories 644, Fat 43 grams, SaturatedFat 10 grams, Cholesterol 190 milligrams, Sodium 657 milligrams, Carbohydrate 1 grams, Protein 59 grams
PANFRIED CHICKEN BREASTS WITH OREGANO GARLIC BUTTER
Categories Chicken Garlic Herb Quick & Easy Low/No Sugar Summer Pan-Fry Oregano Gourmet
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Mince garlic and mash to a paste with salt using a large heavy knife.
- Mash together butter, oregano, red pepper flakes, and garlic paste with a fork until well blended.
- Pat chicken dry. Cut a 2-inch-long pocket horizontally in side of each chicken breast half and fill each pocket with 2 teaspoons oregano garlic butter. Season chicken with salt and pepper.
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook chicken, skin sides down, uncovered, until well browned, 8 to 10 minutes. Turn chicken over and cover skillet, then cook until chicken is just cooked through, about 10 minutes more. Spread remaining oregano garlic butter over skin of chicken.
PANFIRED CHICKEN BREASTS WITH OREGANO GARLIC BUTTER
Another winning low carb entree! This calls for bone in chicken breasts with skin, which keeps the meat exceptionally juicy. You could sub skinless, boneless breasts, but make sure to adjust cooking time and temp so the meat does not dry out. From Gourmet magazine.
Provided by yooper
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mince garlic and mash to a paste with salt using a large heavy knife.
- Mash together butter, oregano, red pepper flakes, and garlic paste with a fork until well blended.
- Pat chicken dry.
- Cut a 2-inch-long pocket horizontally in side of each chicken breast half and fill each pocket with 2 teaspoons oregano garlic butter.
- Season chicken with salt and pepper.
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook chicken, skin sides down, uncovered, until well browned, 8 to 10 minutes.
- Turn chicken over and cover skillet, then cook until chicken is just cooked through about 10 minutes more.
- Spread remaining oregano garlic butter over skin of chicken.
Nutrition Facts : Calories 283.8, Fat 24.5, SaturatedFat 11.5, Cholesterol 84.6, Sodium 193.2, Carbohydrate 0.5, Fiber 0.1, Sugar 0.1, Protein 15.3
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
THE PERFECT ROAST CHICKEN WITH GARLIC AND SUN-DRIED TOMATOES.
This chicken has sundried tomatoes,fresh rosemary and garlic under the skin. The skin will be crisp, sweet and dark. You can remove the skin, discard it or enjoy it!
Provided by Rita1652
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 450°F.
- Rinse the chicken inside and out with cold water. Pat dry with paper towels.
- Season the cavity of the chicken with salt and pepper and place lemon halves inside. Place the chicken on a rack in a roasting pan. Run your finger under the skin of the breast and thigh to loosen it and then place the sun dried tomatoes, garlic slices and rosemary between the meat and skin. Sprinkle the outside of the chicken with salt, pepper and 1/2 teaspoon of the sugar. Turn the chicken so that it is breast-side down on the rack and roast for 30 minutes. Turn the heat down to 350°F Turn the chicken so that it is breast-side up, sprinkle the breast with the remaining sugar and roast for another 30 to 40 minutes or until a thermometer inserted into the thickest part of the thigh registers 160°F Let the chicken rest for 15 minutes.
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.
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