LEMON-OREGANO CHICKEN WITH VEGETABLE STACKS
The first time we dined at this popular Mediterranean restaurant, this entree was not on the menu. On a subsequent visit, however, Chef Maha described the dish and prepared it for us, saying it was going to be added soon. It was so delicious, with just a hint of lemon and wonderfully heady with oregano, that we asked her for the recipe. It's a superb way to serve chicken.
Provided by Food Network
Categories main-dish
Time 2h10m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Place the chicken cubes in a shallow dish. Whisk together the lemon juice, wine, olive oil, oregano, salt, if using, and white pepper. Pour over the chicken. Cover and refrigerate for at least 1 hour or overnight.
- Preheat the oven to 450 degrees F.
- Spread the potatoes in a shallow roasting pan. Roast for 15 minutes. Add the chicken with its marinade. Cover with foil and bake for 30 minutes. Uncover, stir the potato-chicken mixture, and continue to bake for another 15 minutes. Remove from the oven and let stand for 5 minutes before dividing among 4 heated dinner plates. Serve with a Vegetable Stack alongside.
- Place the carrot slices and squash strips in a vegetable steamer over simmering water. Cover and steam for 2 minutes. Add the snow peas to the steamer and continue to steam for another 1 to 2 minutes, until all the vegetables are crisp-tender.
- Divide the snow peas among the 4 dinner plates, arranging closely together lengthwise to form a flat base. Arrange the carrot slices on top of the snow peas and top with the strips of squash in the same direction as the snow peas. Serve hot.
LEMON AND OREGANO POUNDED CHICKEN
Provided by Giada De Laurentiis
Categories main-dish
Time 4h30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- In a large resealable plastic bag, add the lemon zest and juice, oregano, 1 1/4 teaspoons salt and 1 tablespoon of the oil. Massage the bag to combine the ingredients. Add the chicken breasts, seal the bag and massage the marinade evenly into the chicken. Lay the bag flat with the chicken breasts all flat in the bag and let the air out of the bag. Using a small skillet, flat mallet or even the heel of your hand, pound the chicken to flatten slightly. It should be 1/2 to 3/4 inch thick. Marinate in the refrigerator for at least 4 hours and up to 10 hours.
- Remove the chicken from the refrigerator 15 minutes before cooking.
- Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon oil to the hot skillet and swirl to coat the bottom. Add the chicken, smooth side down, and place something heavy on top of the chicken (a brick wrapped in aluminum foil or small cast-iron skillet works well here). Cook until deep golden brown on the first side, about 5 minutes. Remove the weight and flip the chicken. Continue to cook on the second side until it is firm to the touch and an instant-read thermometer inserted in the thickest part reads 160 degrees F, about 5 minutes more. Remove to a plate to rest. Add 1/3 cup of water to the skillet to deglaze. Pour the juices over the rested chicken to serve.
CHICKEN OREGANATO
Provided by Marian Burros
Categories dinner, easy, roasts, main course
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 500 degrees, turn on broiler or prepare barbecue grill.
- Rinse and dry chicken thighs. Arrange chicken pieces in shallow baking pan or on top of broiler pan.
- Mix oregano, oil, juice from one lemon, garlic and pepper. If there is time allow the chicken pieces to marinate in the oregano mixture for several hours. Otherwise, drizzle half of oregano mixture over chicken pieces.
- Bake, broil or grill for about 15 minutes; turn and drizzle remaining oregano mixture over chicken pieces and continue cooking until chicken is done, 10 to 15 minutes.
- Cut remaining lemon into wedges and serve with chicken.
Nutrition Facts : @context http, Calories 824, UnsaturatedFat 41 grams, Carbohydrate 7 grams, Fat 63 grams, Fiber 3 grams, Protein 56 grams, SaturatedFat 16 grams, Sodium 274 milligrams, Sugar 1 gram, TransFat 0 grams
ROASTED CHICKEN OREGANATO
No matter how little time you have for cooking, you needn't sacrifice taste or nutrition in the name of convenience. This delicious one-dish meal, which combines succulent roasted chicken with assorted tomatoes and potatoes, requires only 45 minutes of cooking time.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees with rack in upper third. Combine the chicken, potatoes, tomatoes, and onion in a large roasting pan. Add the olive oil, oregano, salt, and pepper; toss to combine. Arrange the chicken, skin-side up, over the top of the vegetables. Roast until the juices run clear and a thermometer inserted in the thickest part of the thigh registers 170 degrees, about 45 minutes.
POLLO OREGANATO
A wonderful italian chicken dish that easy, quick, and absolutely delicious! I serve it with fettucine alfredo and either a 3 bean or caesar salad and bread. You can use any part of the chicken you please, bone in or out. Boneless takes about 5 minutes less to cook.
Provided by Chef Jeff in St Aug
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix oregano, parsley, garlic, salt, and pepper in a bowl and rub chicken pieces well with it.
- Put chicken into well greased baking pan.
- Whisk olive oil and lemon juice together and pour it over the chicken.
- Set the chicken in the oven about 8 inches from the broiler.
- Broil 13-15 minutes, basting once with the pan juices.
- Turn chicken over and baste.
- Broil another 13-15 minutes basting often, until the juices from the meat are no longer pink.
- Remove from oven and let rest for 5 minutes.
- To serve, pour pan juices over the chicken, or put into small bowls for dipping.
Nutrition Facts : Calories 341.2, Fat 28.6, SaturatedFat 6.2, Cholesterol 75, Sodium 652.7, Carbohydrate 1.9, Fiber 0.4, Sugar 0.4, Protein 18.8
CHICKEN OREGANATO
This flavorful recipe is good warm, cold or at room temperature. It works very well for picnics.
Provided by Teresa C. Rouzer
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Yield 7
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Wash chicken well and pat dry. Mix oregano with salt and pepper to taste. Rub well over all of the chicken pieces. Put chicken in a greased 9x13 inch baking dish.
- Whisk the oil with the lemon juice and drizzle half over the chicken. Bake in preheated oven for 15 minutes. Turn the chicken pieces and drizzle with the remaining oil/lemon mixture. Bake for another 15 to 20 minutes. Serve warm, cold or at room temperature!
Nutrition Facts : Calories 269.4 calories, Carbohydrate 1.1 g, Cholesterol 79 mg, Fat 22.1 g, Fiber 0.5 g, Protein 16.4 g, SaturatedFat 5.2 g, Sodium 71.9 mg
CHICKEN OREGANATA
Adopted! Original poster comments: This chicken recipe has a Greek flavor to it without being overly spicy. It would also work with chicken breasts or other parts. My comments: I am reworking this recipe to be more in line with what I would expect from an oreganata. I will continue to tweak it until I really like everything about it. Still needs some work, IMO.
Provided by Queen Dragon Mom
Categories Chicken
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- For the chicken:.
- Combine the garlic and olive oil. Let steep for 2 hours for a strong garlic flavor, less time for less garlic.
- While your garlic is steeping, cook the potatoes until tender, not mushy. Drain and let stand until they can be handled. Pull off the kins and cut into 12 slices each.
- Preheat oven to 425°F.
- Toss the crumbs, 2 T parsley, oregano, zest and 1 1/2 T of the infused oil together in a small bowl until evenly moistened.
- Oil a shallow casserole, just large enough for the chicken, with about a T of the infused oil.
- Arrange 1/4 of the onion slices in the bottom of the casserole. Top with 1/4 of the potato slices, then 1/4 of the tomato slices. Repeat for the rest of the vegetables.
- Drizzled with half of the remaining infused oil, then sprinkle on about 1/4 of the seasoned crumbs.
- Brush the chicken with infused oil, lay them to fit in the casserole. Sprinkle on the remaining crumbs.
- Bake in the oven until the onions are browned and the chicken is done, about 45 minutes.
- For the sauce:.
- While casserole is in the oven, whisk 1/4 cup olive oil, lemon juice and parsley together. Season to taste.
- plating.
- Slide a long spatula under a serving of chicken, lift from the casserole and plate. Drizzle sauce around each portion and serve immedieatly.
OREGANO CHICKEN
This is an easy recipe with good oregano flavor.
Provided by CSSTITCHES
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 7
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine the melted butter or margarine, lemon juice, Worcestershire sauce, soy sauce, oregano and garlic powder. Mix well.
- Place chicken in an ungreased 7x11 inch baking dish. Pour the butter/oregano mixture over the chicken. Bake in the preheated oven for 15 minutes. Baste juices over the chicken. Bake for an additional 15 minutes. Transfer the chicken to a serving platter and serve the pan drippings over hot cooked rice, if desired.
Nutrition Facts : Calories 180.4 calories, Carbohydrate 2.6 g, Cholesterol 76.1 mg, Fat 7.9 g, Fiber 0.3 g, Protein 23.9 g, SaturatedFat 4.5 g, Sodium 418 mg, Sugar 0.9 g
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.
POLLO OREGANATA (CHICKEN AND VEGETABLES ROASTED WITH OREGANO)
Categories Chicken
Number Of Ingredients 12
Steps:
- Heat the oven to 375 degrees. Split the chicken breast in half. Cut each half in 4 pieces of equal size for even roasting. Cut the fennel in half. Cut each half in 4 wedges. Cut the onion in half. Cut each half in 4 wedges. Cut the celery in 2 inch strips. Cut the carrot in half. Cut each half in 2 inch strips. Put all of the ingredients in a baking ban. Add the EVOO, oregano, some of the pecorino, salt and pepper to taste and toss to coat every thing well. Spread the ingredients evenly in the pan with the chicken pieces on top skin side up. Pour the wine into the bottom of the pan. Sprinkle the pecorino and a bit more oregano evenly over the top of all the ingredients. Cover tightly with aluminum foil. Bake for about 20-25 minutes. Remove the pan from the oven. Raise the oven temperature to 425. Remove the aluminum foil. Be careful of the steam that will be released. Put the pan back in the oven until the chicken and vegetables are golden brown, about 15 minutes. Arrange the chicken and all the vegetables on a platter and top with the pan juices. If you want a thicker sauce put the pan juices in a pan over a high flame and simmer until reduced by half. Serve immediately.
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