LEMON-OREGANO CHICKEN
How to make the best grilled chicken breasts ever: 1. Marinate in sun-dried tomato vinaigrette with fresh oregano and sliced lemons. 2. Grill. (That's it!)
Provided by My Food and Family
Categories Chicken
Time 50m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Add dressing, oregano and 4 lemon slices to large resealable plastic bag; seal bag. Squeeze bag to release juices from lemon slices. Add chicken; seal bag. Turn to evenly coat chicken breasts. Refrigerate 30 min. to marinate.
- Heat grill to medium heat. Remove chicken from marinade; discard bag, marinated lemon slices and marinade. Grill chicken 5 to 7 min. on each side or until done (165°F), adding remaining lemon slices to the grill for the last 2 min.
- Serve chicken topped with grilled lemon slices.
Nutrition Facts : Calories 150, Fat 4.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 25 g
CHINESE TAKE-AWAY-STYLE LEMON CHICKEN RECIPE BY TASTY
Here's what you need: chicken breast, lemon zest, garlic, soy sauce, salt, pepper, flour, eggs, panko breadcrumbs, oil, chicken stock, lemon zest, lemon, sugar, water, corn flour
Provided by Evelyn Liu
Categories Dinner
Yield 1 serving
Number Of Ingredients 16
Steps:
- Combine all marinade ingredients with the chicken breast and leave for 20 minutes.
- Coat the chicken breast first in flour, then eggs, and finally panko breadcrumbs.
- In a medium-sized saucepan heat the oil to 325˚F (170°C),
- Deep fry the breaded chicken for about 3-4 minutes until the coating is golden brown.
- In a small frying pan, combine the chicken stock, lemon juice, and sugar. Bring the mixture to a boil.
- Mix the corn flour with the water, then add the mixture to the frying pan to thicken the sauce.
- Add the chicken to the frying pan and coat with the lemon sauce.
- Serve on top of rice. (We garnished ours with green onions and sesame seeds.)
- Nutrition Calories: 4856 Fat: 436 grams Carbs: 188 grams Fiber: 9 grams Sugars: 47 grams Protein: 66 grams
- Enjoy!
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 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 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 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-OREGANO CHICKEN
Looking for a quick but tasty dinner idea? Serve with rice pilaf and a nice vegetable or salad and you've got a recipe for success. Prep time includes marinating time.
Provided by SharleneW
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In large plastic food bag (or bowl), combine lemon juice, oil, oregano, garlic and pepper.
- Trim and discard excess fat from chicken.
- Rinse and place in bag.
- Seal and turn to mix chicken with marinade.
- Let stand 10 to 20 minutes, turning occasionally.
- (You can keep this in refrigerator up to 1 day in advance).
- Remove chicken from marinade and place pieces slightly apart on a rack in broiler pan.
- Reserve marinade.
- Broil about 6 inches from heat, turning as needed to brown evenly, until meat is no longer pink at bone (25 to 30 minutes), basting occasionally with reserved marinade.
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 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
Provided by Paul Grimes
Categories Chicken Roast Quick & Easy Dinner Lemon Oregano Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F with rack in middle.
- Mince and mash garlic to a paste with a pinch of salt, then whisk together with 2 tablespoons oil, 1 tablespoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pat chicken dry and coat with lemon-garlic mixture.
- Heat 1 tablespoon butter and remaining tablespoon oil in a 12-inch heavy skillet over medium-high heat until foam subsides. Brown chicken in 2 batches, skin side down, until golden and crisp, 5 to 6 minutes (chicken will not be cooked through). Transfer, skin side up, to a 4-sided sheet pan.
- Pour off fat (and any small burnt pieces) from skillet. Add broth and remaining tablespoon lemon juice and boil until reduced by half, about 2 minutes. Whisk in remaining tablespoon butter and oregano, then pour over chicken.
- Roast chicken in oven until cooked through, about 20 minutes. Season with salt and pepper.
LEMON-OREGANO CHICKEN
Categories Chicken Herb Poultry Broil Quick & Easy Yogurt Wheat/Gluten-Free Lemon Grill Grill/Barbecue Healthy Bon Appétit
Yield 2 Servings; Can be doubled
Number Of Ingredients 9
Steps:
- Grate 1 1/2 teaspoons peel from lemon. Cut lemon in half. Cut 2 slices from 1 half; reserve slices. Squeeze enough juice from remaining half to measure 1 teaspoon. Place peel into small bowl. Add 2 tablespoons parsley, oregano and pepper. Place garlic on cutting board. Sprinkle 1/2 teaspoon salt over and chop garlic very finely. Add garlic mixture to seasonings in small bowl. Run fingers between chicken and skin to loosen skin (do not remove skin). Spread generous 1/2 tablespoon seasoning mixture under skin of each chicken breast. Rub outside of chicken with oil; season with salt and pepper. For sauce, mix yogurt and 1 teaspoon lemon juice into remaining seasoning mixture.
- Preheat broiler or prepare barbecue (medium-high heat). Broil chicken until cooked through, about 12 minutes per side. Arrange chicken on plates. Garnish with lemon slices and remaining 1 tablespoon parsley. Serve with yogurt sauce.
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.
OREGANO CHICKEN WITH ORZO
A Greek influenced chicken dish with my favorites: olives and feta cheese. An easy slow-cooked dinner that tastes like you spent a lot of time in the kitchen.
Provided by ratherbeswimmin
Categories One Dish Meal
Time 6h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Brown chicken breasts in hot oil in a large skillet; drain off fat.
- Add the fennel, onion, and garlic to a 4-quart slow-cooker.
- Add the chicken breasts.
- In a small bowl, add the water, balsamic vinegar, bouillon granules, dried oregano (if using), and crushed red pepper flakes; stir to mix then pour over chicken.
- Cover and cook on low for 5-6 hours.
- Stir in 1 tablespoon fresh oregano (if using); check for seasoning and add salt/pepper if desired.
- Prepare orzo according to package directions; drain.
- Add tomato, cheese, olives, and remaining fresh oregano into orzo; stir to combine; season with salt/pepper if desired.
- Serve chicken and vegetables with orzo.
Nutrition Facts : Calories 479.9, Fat 13.9, SaturatedFat 3.3, Cholesterol 84.2, Sodium 919.6, Carbohydrate 52.2, Fiber 5, Sugar 3.9, Protein 35.5
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- Add oregano, parmesan, garlic, almonds and salt and pepper to the bowl of a food processor and pulse until the mixture is slightly combined.
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5/5 (2)Total Time 1 hr 40 minsServings 4-6Published 2014-02-27
- Preheat the oven to 400°, with the rack positioned in the center. Loosely tie the legs together with kitchen twine and tuck the wing tips under. Put the chicken in a large bowl and rub it inside and out with the garlic halves. Place the garlic and 3 oregano sprigs in the cavity.
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4.1/5 (469)Total Time 30 minsServings 4Published 2012-11-13
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- Scatter half of lemon slices over chicken and half on bottom of skillet (the slices on top of the chicken will soften; those in the skillet will caramelize). Transfer skillet to oven, leaving chicken skin side down. Roast until chicken is cooked through, skin is crisp, and lemon slices on bottom of skillet are caramelized, 6-8 minutes.
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3/5 (1)Estimated Reading Time 2 minsServings 4Published 2004-05-14
- Trim and discard excess fat from chicken legs. Rinse chicken and place in bag (or bowl). Seal and turn bag to mix chicken with marinade (or mix in bowl and cover airtight). Let stand 10 to 20 minutes, turning occasionally. If making ahead, chill chicken in marinade up to 1 day.
- Lift chicken from marinade and place pieces slightly apart on a rack in a 10- by 15-inch broiler pan; reserve marinade.
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- Stir together the lemon juice, olive oil, garlic, oregano, salt, pepper, and red pepper flakes. Marinate the chicken in this mixture for 30 minutes.
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