GARLIC AND OREGANO MARINATED CHICKEN WITH ROASTED PEPPER AND BLACK OLIVE RELISH WITH SAFFRON-TOMATO RICE
Provided by Bobby Flay
Time 3h10m
Yield 14 to 16 servings
Number Of Ingredients 29
Steps:
- Combine the vinegar, lemon juice, lime juice, honey, ancho chili powder, garlic and oregano in a blender and blend for 30 seconds. With the motor running, slowly add the olive oil until emulsified. Season, to taste, with salt and pepper.
- Place the marinade in a large shallow baking dish, add the chicken pieces and turn to coat. Cover and let marinate for 2 hours in the refrigerator.
- Preheat the oven to 375 degrees F.
- Heat a large saute pan until almost smoking. Remove the chicken from the marinade and season with salt and pepper to taste. Saute the chicken until golden brown on both sides. Place the chicken on a large baking sheet and place in the oven, bake for 15 to 20 minutes or until just cooked through. Remove from the oven and let rest, 5 minutes.
- Serve with Roasted Pepper and Black Olive Relish and Saffron-Tomato Rice.
- Combine all ingredients in a medium bowl and season with salt and pepper, to taste. Serve at room temperature.
- Combine water, stock, 2 tablespoons salt and saffron in a medium saucepan over high heat and simmer until the threads open, about 5 minutes.
- Melt butter and oil in a medium saucepan over medium-high heat, add onion and saute until soft. Add the rice and stir to coat with the oil and butter. Add the saffron broth, bring to a boil, cover and reduce heat to medium. Cook until the rice is tender about 12 to 15 minutes. Fold in the tomatoes and season with salt and pepper to taste.
GARLIC MARINATED ROASTED CHICKEN
This is a Cuban dish that goes really well with rice and beans and fried plantains. This smells wonderful while it's cooking. Don't be alarmed by the amount of garlic, it will be okay. Prep time includes marinating time.
Provided by Hey Jude
Categories Chicken
Time 2h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Rub the chicken inside and out with the minced garlic.
- Place the remaining ingredients, EXCEPT FOR THE OLIVE OIL, in a food processor or blender; process until the onion and shallots are very finely chopped.
- Place the chicken in a glass bowl and pour the marinade over, turning the chicken to make sure the marinade is spread evenly; refrigerate one hour.
- Remove the chicken from the marinade (discard the marinade) and preheat your oven to 375°.
- In a frying pan, heat olive oil over medium-high heat; when pan is hot, brown chicken on both sides, one half at a time.
- Remove and place in a shallow roasting pan, skin side up, and roast 30-35 minutes, or until cooked through; check by piercing meat, if juices run clear the chicken is done.
- Place the chicken on a carving board and cut into serving pieces.
Nutrition Facts : Calories 645.4, Fat 44.9, SaturatedFat 10.8, Cholesterol 155.2, Sodium 733.8, Carbohydrate 9.2, Fiber 0.6, Sugar 1.7, Protein 39.6
ROASTED GREEK CHICKEN
Juicy, flavorful chicken meat with a crispy skin. Tastes wonderful and is super simple to make.
Provided by GatorJess
Categories World Cuisine Recipes European Greek
Time 1h25m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken legs in a deep, large baking dish. Massage 1 tablespoon olive oil onto each chicken leg. Squeeze lemon juice over the chicken. Arrange lemons around the chicken.
- Mix oregano, basil, garlic powder, salt, and pepper together in a bowl; sprinkle evenly over each chicken leg, flipping the chicken to season both sides.
- Cook chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 516.4 calories, Carbohydrate 16.8 g, Cholesterol 139.8 mg, Fat 34.6 g, Fiber 7.1 g, Protein 41.9 g, SaturatedFat 7.6 g, Sodium 2463.6 mg, Sugar 0.7 g
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
OREGANO ROASTING CHICKEN
This is a fantastic five-ingredient recipe that takes almost no time to prep for the oven. -Simple and Delicious Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 2h25m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. In a small bowl, combine butter, salad dressing mix and lemon juice. Place chicken on a rack in an ungreased roasting pan. Spoon butter mixture over chicken. , Cover and bake 45 minutes. Uncover; sprinkle with oregano. Bake, uncovered, 1-1/2 to 1-3/4 hours or until a thermometer inserted in thigh reads 170°-175°.
Nutrition Facts : Calories 601 calories, Fat 39g fat (14g saturated fat), Cholesterol 199mg cholesterol, Sodium 652mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 56g protein.
GARLIC OREGANO CHICKEN DINNER RECIPE
Provided by ltrodrigu
Number Of Ingredients 10
Steps:
- Pound chicken between sheets of waxed paper or plastic wrap until 1/4-inch thick. Season chicken with salt and pepper; rub oregano, lemon juice and garlic into chicken. In large skillet, heat 2 tablespoons olive oil over medium heat. Add chicken. Cook 4 to 5 minutes each side. In medium saucepan, bring 1 cup water, 1 teaspoon olive oil, Spice Sack, tomato and broccoli to a boil. Stir in couscous. Remove from heat. Cover; let stand 5 minutes. Fluff with a fork. Serve with chicken.
LEMON CHICKEN OREGANO
This is a tasty, tender recipe that can be broiled in the oven or cooked on the grill.
Provided by ROSYRD
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 8h20m
Yield 4
Number Of Ingredients 7
Steps:
- Mix lemon juice, olive oil, garlic, oregano, salt, and black pepper in a bowl; pour into a sealable plastic bag. Add the chicken to the bag, coat with the marinade, and squeeze air from the bag before sealing. Refrigerate 8 hours to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
- Cook chicken on hot grill until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 191.8 calories, Carbohydrate 2 g, Cholesterol 64.6 mg, Fat 9.5 g, Fiber 0.3 g, Protein 23.8 g, SaturatedFat 1.7 g, Sodium 347.5 mg, Sugar 0.4 g
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