Greek Oregano Braised Chicken Dinner Recipes

GREEK GARLIC CHICKEN WITH LEMON AND OREGANO

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.

GREEK CHICKEN AND POTATOES RECIPE

Steps:

• Preheat oven to 350 degrees F.
• Pat chicken dry and season generously with salt (lift the skins and apply salt underneath as well). (see optional step in notes)
• Arrange potato wedges and onions in the bottom of a baking dish or pan. Season with salt and 1 tsp black pepper. Add the chicken pieces (see optional step in notes).
• Make the lemon-garlic sauce. In a small mixing bowl, whisk together 1/4 cup extra virgin olive oil with lemon juice, minced garlic, rosemary, and nutmeg. Pour evenly over the chicken and potatoes.
• Arrange lemon slices on top. Pour chicken broth into the pan from one side (do not pour broth over the chicken).
• Bake in heated oven uncovered for 45 minutes to 1 hour, until chicken and potatoes are tender. (Chicken's internal temperature should register at 165 degrees F). If you like, place the pan under the broiler briefly to allow the chicken skins to gain more color (watch carefully).
• Remove from heat and add kalamata olives, if you like. Garnish with a little bit of fresh parsley.
• Serve with Greek salad Taztaziki sauce and a side of pita bread, if you like. Enjoy!

GREEK CHICKEN

Steps:

• In a glass dish, mix the olive oil, garlic, rosemary, thyme, oregano, and lemon juice. Place the chicken pieces in the mixture, cover, and marinate in the refrigerator 8 hours or overnight.
• Preheat grill for high heat.
• Lightly oil the grill grate. Place chicken on the grill, and discard the marinade. Cook chicken pieces up to 15 minutes per side, until juices run clear. Smaller pieces will not take as long.

EASY SHEET PAN GREEK CHICKEN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Toss chicken, potatoes, bell peppers, onion, and garlic in a large bowl with olive oil. Spread onto a large sheet pan or jelly roll pan in a single layer. Squeeze lemon wedges over the top, then place the spent wedges on the sheet pan. Sprinkle oregano over everything. Season with salt and pepper. Add Kalamata olives.
• Bake in the preheated oven until potatoes are fork-tender and chicken breasts are no longer pink in the center and juices run clear, about 25 minutes.

COUSIN COSMO'S GREEK CHICKEN

Steps:

• On large plate, combine 1 tablespoon flour, salt, and pepper. Set aside. In a small bowl, combine cheese, lemon juice, and oregano. Set aside.
• With a meat mallet, pound each chicken breast to 1/2 inch thickness. Spread cheese mixture on each chicken breast, leaving 1/2 inch border. Fold chicken breasts in half; secure each with toothpick. Coat chicken breasts with flour mixture.
• In large skillet, heat oil over medium heat. Cook chicken breasts for 1 to 2 minutes on each side, until golden. In a small bowl, whisk together 1 1/2 cups water, chicken bouillon cube, and remaining flour; pour over chicken breasts in pan. Add spinach and tomato to skillet, and bring to boil. Cover, reduce heat to low, and simmer for 8 to 10 minutes, or until chicken is no longer pink inside. Discard toothpicks before serving.

GREEK CHICKEN DINNER

Steps:

• In a large skillet, brown chicken in 1 tablespoon oil. In a greased 9-in. square baking dish, place the carrots, potato and onion. Drizzle with remaining oil and toss to coat. Top with chicken., In a small bowl, combine the parsley, basil, oregano, garlic powder, salt and pepper. Sprinkle over chicken and vegetables; drizzle with lemon juice. , Cover and bake at 375° for 40 minutes. Uncover; bake 15-20 minutes longer or until chicken juices run clear and vegetables are tender.