Oregano Chicken Recipes

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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



Oregano Chicken image

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

¼ cup butter, melted
¼ cup lemon juice
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
2 teaspoons dried oregano
1 teaspoon garlic powder
6 skinless, boneless chicken breast halves

OREGANO CHICKEN

Salad dressing mix and a generous sprinkling of oregano add the rich herb flavor to this tender baked chicken from Nancy Moore of Candler, North Carolina. It's priced right at just 83 cents a serving and great over rice or noodles.

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 5



Oregano Chicken image

Steps:

  • In a small bowl, combine the butter, salad dressing mix and lemon juice. Place chicken in an ungreased 13-in. x 9-in. baking dish. Spoon butter mixture over chicken. , Cover and bake at 350° for 45 minutes. Uncover. Baste with pan drippings; sprinkle with oregano. Bake 15-20 minutes longer or until chicken juices run clear.

Nutrition Facts : Calories 364 calories, Fat 24g fat (9g saturated fat), Cholesterol 123mg cholesterol, Sodium 592mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 33g protein.

1/4 cup butter, melted
1 envelope Italian salad dressing mix
2 tablespoons lemon juice
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
1 to 2 tablespoons dried oregano

LEMON AND OREGANO CHICKEN

Provided by Nancy Fuller

Categories     main-dish

Time 1h15m

Yield 8 to 10 servings

Number Of Ingredients 12



Lemon and Oregano Chicken image

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.

One 4- to 4 1/2-pound chicken, cut into 10 pieces
Kosher salt and ground black pepper
2 tablespoons olive oil
3 shallots, cut into 1-inch-thick pieces through the stem
2 cloves garlic, smashed and roughly chopped
2 medium leeks, white part only, sliced into 1 1/2-inch rounds and rinsed
One 14-ounce can whole artichoke hearts in water, drained
5 tablespoons fresh oregano leaves
3 tablespoons unsalted butter, cut into pieces
1/3 cup dry white wine
1 1/2 cups chicken broth or stock
1/2 lemon, thinly sliced into rounds

LEMON AND OREGANO POUNDED CHICKEN

Provided by Giada De Laurentiis

Categories     main-dish

Time 4h30m

Yield 4 servings

Number Of Ingredients 5



Lemon and Oregano Pounded Chicken image

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.

2 teaspoons lemon zest plus 1 tablespoon lemon juice
2 teaspoons chopped fresh oregano
Kosher salt
2 tablespoons olive oil
Four 6-ounce boneless, skinless chicken breasts

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



Lemon-Oregano Chicken image

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.

1 large lemon
3 tablespoons chopped fresh parsley
1 1/2 teaspoons dried oregano
1/2 teaspoon ground pepper
2 large garlic cloves
1/2 teaspoon salt
2 chicken breast halves with skin and bones
1 tablespoon olive oil
1/2 cup plain yogurt

OREGANO OLIVE CHICKEN

Folks won't believe a recipe that tastes so savory and special could be so light! Full of fresh-herb flavor, this chicken boasts a wonderful fragrance as it cooks. -Consuelo Lewter, Murfreesboro, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 11



Oregano Olive Chicken image

Steps:

  • Sprinkle chicken with pepper. In a large nonstick skillet coated with cooking spray, brown chicken on all sides in oil. Remove and keep warm. Drain drippings from skillet., Combine the remaining ingredients; pour into skillet, stirring to loosen browned bits. Bring to a boil. Carefully return chicken to the pan. Reduce heat; cover and simmer for 20-25 minutes or until chicken juices run clear.

Nutrition Facts :

1 broiler/fryer chicken (4 pounds), cut up and skin removed
1/4 teaspoon pepper
2 tablespoons olive oil
1/2 cup white wine or reduced-sodium chicken broth
1/2 cup chopped pimiento-stuffed olives
1/4 cup capers, drained
2 tablespoons minced fresh oregano
1 tablespoon minced fresh mint
1 tablespoon cider vinegar
2 garlic cloves, minced
1 teaspoon minced fresh thyme

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



Baked Chicken Breasts With Garlic and Oregano image

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

4 chicken breast halves, on the bone (about 8 ounces each)
coarse salt
fresh ground pepper
1 teaspoon oregano
3 garlic cloves, crushed through a press
1 1/2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
3/4 cup dry white wine

GARLIC AND OREGANO STOVE TOP CHICKEN

This chicken is basted inside and out with the flavor of garlic-oregano butter. It's simple, with ingredients most people have on-hand, and it goes equally well with potatoes, rice, or pasta. A good weeknight meal!

Provided by EdsGirlAngie

Categories     Chicken Breast

Time 50m

Yield 2 serving(s)

Number Of Ingredients 7



Garlic and Oregano Stove Top Chicken image

Steps:

  • Combine butter, garlic, salt, oregano and cayenne pepper.
  • Cut a 2-inch long pocket horizontally in chicken breasts, cutting deeply but not all the way through.
  • Put a tablespoon of the butter mixture into each pocket, being sure to get it all the way down in there.
  • In a large skillet, heat olive oil.
  • Cook chicken, skin side down, uncovered,until well-browned, about 10 minutes.
  • Turn chicken and cover skillet, then cook until chicken is cooked through, another 10 to 15 minutes.
  • Uncover, spread the remaining garlic-oregano butter on the chicken and turn chicken once more skin-side down.
  • Cover and brown for another 5 to 10 minutes.

1 garlic clove, minced
1/4 teaspoon salt
4 tablespoons butter, softened
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
2 bone-in chicken breasts, with skin
1 -2 tablespoon olive oil

CHICKEN OREGANATO

Provided by Marian Burros

Categories     dinner, easy, roasts, main course

Time 40m

Yield 4 servings

Number Of Ingredients 6



Chicken Oreganato image

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

8 to 10 chicken thighs, skinned
2 tablespoons crushed dried oregano
2 tablespoons olive oil
2 large lemons
2 teaspoons minced garlic
Freshly ground black pepper to taste

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



Lemon & oregano chicken traybake image

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

500g new potato , thinly sliced
2 tbsp olive oil
6-8 chicken thighs , skin on
8 shallots
100g bacon lardon
1 lemon , sliced into wedges
5 oregano sprigs
100ml white wine (see tip below)
200ml chicken stock

GRILLED OREGANO CHICKEN

Provided by Alison Roman

Categories     Chicken     Olive     Tomato     Kid-Friendly     Spring     Summer     Grill/Barbecue     Healthy     Low Cholesterol     Oregano     Anchovy     Bon Appétit     Small Plates

Yield 8 Servings

Number Of Ingredients 12



Grilled Oregano Chicken image

Steps:

  • Toss anchovies, garlic, olive brine, olive oil, and lemon juice in a medium bowl; season with salt and pepper. Place half of anchovy mixture in a large resealable plastic bag; add onion and chopped oregano. Cover and chill remaining anchovy mixture.
  • Season chicken with salt and pepper and add to bag, seal bag, and toss to coat. Let marinate 4-12 hours.
  • Prepare grill for medium heat; generously oil grate with vegetable oil. Remove chicken from marinade, letting excess drip back into bag (a few pieces of onion and oregano still clinging are okay); discard marinade. Starting skin side up, grill chicken, turning occasionally, until lightly charred and cooked through, 30-40 minutes.
  • Meanwhile, set out reserved anchovy mixture and let come to room temperature. Use the side of a chef's knife to smash olives, crushing and pitting them at the same time (smash again if very large). Add olives and lemon zest to anchovy mixture.
  • Place chicken on top of Tomatoes in Chile-Fennel Oil and spoon anchovy-olive mixture around. Top with oregano leaves.
  • Do Ahead
  • Chicken can be grilled 4 hours ahead. Store at room temperature and assemble dish just before serving.

10 oil-packed anchovy fillets, finely chopped
4 garlic cloves, finely grated
1 1/2 cups green olives (such as Castelvetrano), plus 1/2 cup brine reserved
1/2 cup olive oil
1 tablespoon finely grated lemon zest
2 tablespoons fresh lemon juice
Kosher salt, freshly ground pepper
1 small onion, thinly sliced
1/2 cup coarsely chopped fresh oregano, plus leaves for serving
1 (3 1/2-4-pounds) chicken, halved lengthwise
Vegetable oil (for grilling)
Tomatoes in Chile-Fennel Oil

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



Chicken Oreganato image

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

7 chicken thighs
2 teaspoons dried oregano
salt and pepper to taste
¼ cup olive oil
½ lemon, juiced

OREGANO CHICKEN & SQUASH TRAYBAKE

Try this low-calorie chicken, butternut squash and artichoke traybake as an easy dinner during busy weekdays. It takes just five minutes to prepare

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 8



Oregano chicken & squash traybake image

Steps:

  • Heat oven to 220C/200C fan/gas 6. Measure out 1½ tbsp of oil from the grilled artichoke pack. Mix this with the olive oil, oregano and cumin. Put the chicken drumsticks and squash in a large roasting tin, toss in the flavoured oil and some seasoning.
  • Roast in the oven for 45 mins until tender and golden, then tip the artichokes and olives into the pan. Give everything a good mix, then return to the oven for 5 mins to warm through. Stir through the rocket and serve.

Nutrition Facts : Calories 357 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 27 grams protein, Sodium 2.1 milligram of sodium

180g pack grilled artichokes
1½ tbsp olive oil
1 tsp dried oregano
2 tsp cumin seeds
8 chicken drumsticks
1 butternut squash, cut into chunks (leave the skin on - it adds flavour)
150g mixed olives of your choice, roughly chopped
large handful rocket

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5 TASTY WAYS TO COOK WITH FRESH OREGANO | KITCHN
Oregano + Chicken: Roasted, baked, poached or grilled — any way you want to cook your chicken, oregano can make it taste even better. Whisk minced oregano into a marinade or stuff whole sprigs inside the chicken before roasting. Herbed Dinner Rolls: I love the flavor (and aroma!) of this herb when baked into a soft yeasted roll, either by ...
From thekitchn.com


LEMON OREGANO CHICKEN | CANADIAN LIVING
In large bowl, whisk together yogurt, oregano, oil, lemon rind and juice, garlic, salt and pepper. Add chicken, turning to coat. Cover and refrigerate for 4 hours, turning occasionally. (Make-ahead: Refrigerate for up to 24 hours.) Place chicken on greased grill over medium heat; brush with any remaining marinade.
From canadianliving.com


EASY LEMON OREGANO CHICKEN | RANDA NUTRITION
Prep Time 30 minutes. Cook Time 35 minutes. Total Time 1 hour 5 minutes. This lemon oregano chicken is a quick and easy main dish that your family is going to love! A fresh and bright flavor with a kick of garlic makes this greek inspired chicken dish a go-to for last-minute dinner ideas. Jump to Recipe.
From randaderkson.com


HOW MUCH OREGANO - LEARN HOW TO RAISE CHICKENS
There are a few ways to feed oregano to chickens. 1. If you are just giving them leaves, then you could just set the leaves around the coop and run and let the birds decide how much they want to eat. 2. You could also place a plant near their run or in their free-range area and allow them to eat what they want. 3.
From backyardchickens.com


HONEY AND OREGANO CHICKEN AND GREENS - HEALTHY FOOD GUIDE
1 Place chicken, honey, oregano and lemon juice in a large bowl, stirring well to coat slices. Heat oil in a large frying pan over high heat. Add chicken and cook for 5 minutes or until browned and cooked through. 2 Meanwhile, place lettuce, spring onion, peas, courgette, capsicum and green goddess dressing in a large salad bowl, tossing well ...
From healthyfood.com


ESSENTIAL OILS & THEIR BENEFITS FOR CHICKENS : OREGANO OIL
Chicken fall sick very quickly if their immune system is weak . Especially to the sickness like Coccidiosis or Respiratory Infection A good strong immune system will hardly catch a illness by strengthen the body Let's get started :-Oregano Oil Oregano is a flowering plant in the mint family. It is native to temperate Western and Southwestern ...
From backyardchickens.com


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