Baked Greek Lemon Oregano Chicken Recipes

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GREEK GARLIC CHICKEN WITH LEMON AND OREGANO



Greek Garlic Chicken with Lemon and Oregano image

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

1/2 gallon water
1/2 cup salt
3 tbsp sugar
2 tbsp dried oregano
1 tbsp whole black peppercorns
8 cloves garlic (peeled)
2 lemons
6 chicken breasts (skinless and boneless)
4 tbsp olive oil
1 cup low sodium chicken broth
1 lemon
3 cloves garlic
1 tsp dried oregano
1 tbsp extra virgin olive oil
fresh parsley (for garnish)

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

OREGANO-LEMON CHICKEN



Oregano-Lemon Chicken image

This recipe is easy and always a crowd pleaser!

Provided by samanathon

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 6

Number Of Ingredients 6

3 pounds skinless, boneless chicken breast halves
3 tablespoons lemon juice
2 tablespoons honey
1 tablespoon olive oil
3 cloves garlic, minced
2 teaspoons dried oregano

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.

Nutrition Facts : Calories 276.6 calories, Carbohydrate 7.2 g, Cholesterol 117.2 mg, Fat 6.9 g, Fiber 0.3 g, Protein 44.3 g, SaturatedFat 1.6 g, Sodium 96.6 mg, Sugar 6 g

GREEK-STYLE LEMON-GARLIC CHICKEN



Greek-Style Lemon-Garlic Chicken image

I love celebrating my Greek heritage with this super simple and scrumptious Sunday dinner idea. Prep time is a breeze and the ingredient list is relatively short for such a flavorful one-dish meal. Each time I make this I'm transported back to my ya-ya, who gave me the special honor of squeezing the lemons! -Lisa Renshaw, Kansas City, Missouri

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 10

8 medium Yukon Gold potatoes (about 3 pounds)
1 cup pitted Greek olives
8 bone-in chicken thighs (about 3 pounds)
1/2 cup olive oil
3 tablespoons lemon juice
6 garlic cloves, minced
2 teaspoons salt
2 teaspoons dried oregano
1/2 teaspoon pepper
1-1/2 cups reduced-sodium chicken broth

Steps:

  • Preheat oven to 375°. Scrub potatoes; cut each into 8 wedges and place in a shallow roasting pan. Top with olives and chicken. In a small bowl, whisk oil, lemon juice, garlic, salt, oregano and pepper until blended. Drizzle over chicken and potatoes. Pour chicken broth around chicken into pan., Bake, uncovered, 60-70 minutes or until a thermometer inserted in chicken reads 170°-175° and potatoes are tender. Serve with pan juices.

Nutrition Facts : Calories 602 calories, Fat 33g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 1071mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 4g fiber), Protein 29g protein.

GREEK LEMON CHICKEN AND POTATOES



Greek Lemon Chicken and Potatoes image

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

4 pounds skin-on, bone-in chicken thighs
1 tablespoon kosher salt
1 tablespoon dried oregano
1 teaspoon freshly ground black pepper
1 teaspoon dried rosemary
1 pinch cayenne pepper
½ cup fresh lemon juice
½ cup olive oil
6 cloves garlic, minced
3 russet potatoes, peeled and quartered
⅔ cup chicken broth, plus splash to deglaze pan
chopped fresh oregano for garnish

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

LEMON & OREGANO CHICKEN TRAYBAKE



Lemon & oregano chicken traybake image

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

500g new potato , thinly sliced
2 tbsp olive oil
6-8 chicken thighs , skin on
8 shallots
100g bacon lardon
1 lemon , sliced into wedges
5 oregano sprigs
100ml white wine (see tip below)
200ml chicken stock

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

BAKED GREEK LEMON CHICKEN WITH VEGETABLES



Baked Greek Lemon Chicken With Vegetables image

This is my favorite recipe. The chicken and vegetables bake in the garlic lemon juice and are soooo good. I have also made this with a large roasting chicken. I'm not sure where I got it but I'm glad I did !!!

Provided by Imagenie

Categories     One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 14

2 (3 lb) broiler-fryer chickens
2 large lemons
2 teaspoons salt
1 teaspoon pepper
1 tablespoon dried oregano or 3 tablespoons fresh oregano
4 garlic cloves, crushed
3/4 cup olive oil
2 medium onions, sliced medium
4 stalks celery, sliced diagonally in pieces
4 carrots, peeled, sliced 2 inch pieces
6 red potatoes, 2 in cubes, leave skin on
2/3 cup fresh lemon juice
2/3 cup chicken broth
1/4 lb butter, melted

Steps:

  • Preheat oven to 500 degrees.
  • Rinse chickens, pat dry, discard fat. Using double tined fork, pierce lemons all over at 1/4 inch intervals.
  • Place a lemon in the cavity of each chicken and close with skewers.
  • In a small bowl, combine salt, pepper, oregano, garlic and 1/4 cup olive oil into a paste and rub over chickens.
  • Place onion, celery, carrots, and potatoes in the bottom of a lrg. roasting pan. Place chickens on top of veggies, breast side DOWN.
  • In med. bowl stir together fresh lemon juice, chicken broth, melted butter, and 1/2 cup olive oil. Carefully pour over top of chicken and veggies.
  • Bake at 500 degrees for 20 minutes, basting veggies well.
  • Reduce heat to 450 degrees and carefully turn the chickens over to breast side UP. Bake for 20 minutes more, basting frequently.
  • Remove from oven and let rest for 15 to 20 minutes for the juices to settle.
  • Remove lemons from chicken (save). Cut chicken into quarters and arrange on platter with veggies.
  • Cut the lemons in 1/2 and squeeze juices over chicken and veggies.

Nutrition Facts : Calories 1563.2, Fat 111.5, SaturatedFat 33.2, Cholesterol 381.2, Sodium 1352.5, Carbohydrate 49.8, Fiber 7.8, Sugar 6.8, Protein 90.8

BAKED GREEK LEMON CHICKEN



Baked Greek Lemon Chicken image

Make and share this Baked Greek Lemon Chicken recipe from Food.com.

Provided by LilPinkieJ

Categories     Vegetable

Time 52m

Yield 4 serving(s)

Number Of Ingredients 15

1 cup flour
4 chicken breasts, bone-in and skin-on
salt and pepper, to taste
2 tablespoons butter
1 tablespoon olive oil
2 garlic cloves, chopped
3 teaspoons dried oregano
1 lemon, juice of (juice only)
1 cup dry white wine
1 1/2 cups chicken broth
2 cups diced tomatoes
1 (14 ounce) can artichoke hearts, drained
1 cup Greek olive, chopped
1 cup feta cheese, crumbled
1 lemon, sliced

Steps:

  • Dredge chicken in flour. Season chicken with salt and pepper and brown in butter and oil in an oven proof skillet. Just brown chicken for a few minutes on each side, don't cook through.
  • Add remaining ingredients except for the lemons and cheese. Place skillet in a preheated 375 degree oven for 30-40 minutes.
  • Garnish with feta cheese and sliced lemons. This is great over rice or couscous.

Nutrition Facts : Calories 741.1, Fat 35.5, SaturatedFat 14.3, Cholesterol 141.4, Sodium 1746.5, Carbohydrate 53.6, Fiber 10.8, Sugar 8.6, Protein 46

OREGANO-LEMON CHICKEN



Oregano-Lemon Chicken image

I've been known to make this recipe twice a week-it's so delicious. I like to call it "sticky chicken" since the slightly sweet sauce of honey, lemon juice and hers nicely coats the chicken thighs.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 6

6 bone-in chicken thighs (3 pounds)
3 tablespoons lemon juice
2 tablespoons honey
1 tablespoon olive oil
3 garlic cloves, minced
2 teaspoons dried oregano

Steps:

  • Place the chicken in a greased 13x9-in. baking dish. Combine the lemon juice, honey, oil, garlic and oregano; pour over chicken. , Bake, uncovered at 375° for 45 minutes or until a thermometer reads 180°, basting occasionally with pan juices.

Nutrition Facts : Calories 147 calories, Fat 7g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 39mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 13g protein.

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