OREGANO-LEMON CHICKEN
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
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
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
LEMON AND OREGANO CHICKEN
Provided by Nancy Fuller
Categories main-dish
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Sprinkle the chicken all over with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Working in batches if necessary, brown the chicken on both sides, skin-side down first, until golden and crisp, about 5 minutes per side. Remove from the pan and set aside.
- Reduce the heat to medium and stir in the shallots, garlic, leeks, artichoke hearts and 3 tablespoons of the oregano; cook just until softened, 5 minutes. Add the browned chicken, skin-side up, back to the pan and then add the butter, wine and chicken broth. Top with the lemon slices and transfer the pan to the oven. Bake until chicken is cooked through, 40 to 45 minutes. Garnish with the remaining 2 tablespoons oregano to serve.
LEMON & OREGANO CHICKEN TRAYBAKE
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
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
LEMON CHICKEN WITH OREGANO
-Dorothy Reinhold, Malibu, California
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- With a sharp knife, cut leg quarters at the joints if desired. Place chicken in a greased 13x9-in. baking dish. Combine the lemon juice, honey, oil, garlic and oregano; spoon over chicken. , Bake, uncovered, at 375° for 45 minutes or until a thermometer reads 180°, basting occasionally with pan juices.
Nutrition Facts :
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.
OREGANO-LEMON CHICKEN
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
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.
LEMON AND OREGANO-RUBBED CHICKEN PAILLARDS
Chicken breasts are pounded thin with a meat mallet or rolling pin to create paillards; the increased surface allows you to use even more of the flavorful rub.
Provided by LMillerRN
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Prepare grill.
- Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound to 1/4-inch thickness using a meat mallet or rolling pin.
- Combine lemon rind and next 6 ingredients (through minced garlic); rub evenly over both sides of chicken. Place chicken on a grill rack coated with cooking spray, and grill 3 minutes on each side or until chicken is done. Remove from heat. Squeeze 1 lemon wedge evenly over each chicken breast half. Sprinkle parsley evenly over chicken.
Nutrition Facts : Calories 225.7, Fat 5.6, SaturatedFat 1.1, Cholesterol 98.7, Sodium 439.7, Carbohydrate 2.9, Fiber 1.2, Sugar 0.1, Protein 39.7
SOPRANOS' BAKED CHICKEN WITH POTATOES, LEMON & OREGANO
This simple dish is heart-healthy, light, and very satisfying! The Sopranos' Family Cookbook, Recipe by Michele Scicolone, 2002
Provided by Heather3271
Categories Chicken
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees.
- Squeeze the juice from 1 lemon. Slice the other one.
- Put the chicken and potatoes in a baking pan large enough to hold them in a single layer. Sprinkle the lemon juice, oil, oregano, garlic, and salt and pepper to taste. Turn the pieces to coat evenly, then turn the chicken skin side up. Tuck the lemon slices and potatoes in between the chicken pieces.
- Bake the chicken for 45 minutes. Baste with the pan juices. Continue to bake, basting occasionally, for 15 to 30 minutes longer or until the chicken is browned and the potatoes are tender.
- Transfer the chicken, potatoes, and lemon slices to a serving platter. Tip the pan and skim off the fat. Pour the juices over the chicken and serve.
- NOTES: Red potatoes are yummy, too!
ROASTED CHICKEN THIGHS WITH LEMON AND OREGANO
Make and share this Roasted Chicken Thighs With Lemon and Oregano recipe from Food.com.
Provided by MarraMamba
Categories Chicken Thigh & Leg
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425. Very thinly slice half of lemon, discard seeds. Cut remaining half into 2 wedges.
- Season chicken thighs with salt and pepper.
- Coat a large room temperature skillet with 1 tsp oil. Add chicken (skin side down if you are lucky enough to find skin on thighs, letting fat render and brown until chicken is cooked halfway through, about 10 minutes.
- Scatter half the lemon slices on top of chicken and half in bottom of skillet. Transfer skillet to oven leaving skin side down Roast utnil chicken is cooked through skin is crisp and lemonslices on bottom are caramelized 6-8 minutes.
- Transfer chicken and the caramelized slices from the bottom of skillet to warm platter. Leave softened lemon slices from top in skillet. Return skillet to medium heat. Add oregano, shallot, garlic and red pepper flakes, cook stirring frequently until fragrant about 1 minute. Remove from heat.
- Add wine, cook over medium heat until reduced by half, 1 to 2 minutes.
- Add broth, cook until thickened about 3 minutes. Squeeze 1 lemon wedge over and season sauce with salt pepper and juice from remaining lemon if desired. Drissle with 2 tsp oil.
- Return chicken to skillet, skin side up to rewarm, serve topped with caremalized lemon slices.
Nutrition Facts : Calories 450.6, Fat 32.3, SaturatedFat 8.5, Cholesterol 157.9, Sodium 153.4, Carbohydrate 2.8, Fiber 0.4, Sugar 0.6, Protein 33.4
LEMON CHICKEN WITH OREGANO
Steps:
- Lightly spray a large skillet with cooking spray. Add the oil, lemon zest, and lemon juice, swirling to coat the bottom. Stir in the chicken, oregano, garlic, and pepper. Cook, covered, over medium-high heat for 3 to 5 minutes, or until the chicken begins to turn white. Turn the chicken over. Cook for 3 to 5 minutes, or until the entire surface is white. Pour the pan liquid into a small bowl to reserve.
- Cook the chicken, uncovered, for 2 to 5 minutes on each side, or until lightly browned.
- Sprinkle the paprika over the chicken. Pour the reserved pan liquid into the skillet. Cook for 3 to 5 minutes, or until the chicken is no longer pink in the center, stirring frequently. Serve sprinkled with the parsley.
- Nutrition Information
- (Per serving)
- Calories: 152
- Total fat: 4.0g
- Saturated: 0.5g
- Trans: 0.0g
- Polyunsaturated: 1.0g
- Monounsaturated: 2.0g
- Cholesterol: 66mg
- Sodium: 75mg
- Carbohydrates: 2g
- Fiber: 0g
- Sugars: 0g
- Protein: 26g
- Calcium: 29mg
- Potassium: 329mg
- Dietary Exchanges
- 3 lean meat
BAKED LEMON OREGANO CHICKEN BREASTS
Make and share this Baked Lemon Oregano Chicken Breasts recipe from Food.com.
Provided by Tina A
Categories Chicken Breast
Time 32m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- preheat oven to 350.
- place chicken breasts into a square casserole dish.
- throw the margarine on.
- add lemon juice.
- sprinkle oregano all over.
- Bake for 30 minutes or until chicken is completely cooked through, stirring sauce after 10 - 15 minutes.
- spoon some of the butter sauce over the chicken & your baked potato.
Nutrition Facts : Calories 664.1, Fat 58.9, SaturatedFat 11.8, Cholesterol 92.8, Sodium 623.6, Carbohydrate 3.5, Fiber 0.3, Sugar 0.8, Protein 30.9
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