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.
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
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.
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
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
SLOW-ROASTED OREGANO CHICKEN WITH BUTTERED TOMATOES
There are about a million ways to roast a chicken, and people will always tell you that theirs is the best way. Here is the truth: If you smear a good, high-quality chicken with enough fat, season it with plenty of salt and roast it until the skin is brown, it will always be excellent. But it's slow-roasting that gives you golden skin, tender meat and plenty of salty, savory chicken juices to serve as a sauce. From the simple assortment of ingredients to the ridiculously hands-off preparation, this recipe from Alison Roman's cookbook "Nothing Fancy" (Clarkson Potter, 2019) is casual in a way that feels almost lazy (but isn't), with make-sounds-after-you-take-a-bite levels of deliciousness. To truly put it over the edge, add a few anchovies to the tomatoes.
Provided by Alison Roman
Categories dinner, poultry, main course
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 325 degrees. Season the chicken with salt and pepper. (If you can do this in advance, please do.) Drizzle it with the olive oil and sprinkle with the fennel seeds.
- Stuff the cavity with half the oregano and place in a large baking dish. Scatter the tomatoes, garlic, butter and remaining oregano around the chicken. Roast until the chicken is golden brown and completely cooked through, and the tomatoes are nice and jammy, 2 1/2 to 3 hours. Add the vinegar to the tomatoes and let the chicken rest in the baking dish for 10 minutes.
- Place toast, if using, on serving platter and spoon the jammy tomatoes over or around the toast. Carve the chicken and place on top of the toast to catch the juices.
ROASTED CHICKEN THIGHS WITH LEMON AND OREGANO
Want super-crisp chicken without having to add much fat? Start with a room-temperature pan: As the skillet becomes hot, the chicken skin will gradually render its fat, becoming browned and crackling.
Provided by Bon Appétit Test Kitchen
Categories Chicken Roast Quick & Easy Dinner Lemon Healthy Oregano Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F. Very thinly slice half of lemon; discard any seeds. Cut remaining lemon half into 2 wedges. Season chicken thighs with salt and pepper.
- Coat a large room-temperature skillet with 1 teaspoon oil. Add chicken, skin side down. Place skillet over medium heat and cook, letting skin render and brown, and pouring off excess fat to maintain a thin coating in pan, until chicken is cooked halfway through, about 10 minutes.
- 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.
- Transfer chicken pieces, skin side up, and caramelized lemon slices from bottom of skillet to a warm platter. (Leave softened lemon slices in the skillet.) Return skillet to medium heat. Add oregano sprigs, shallot, garlic, and red pepper flakes; cook, stirring frequently, until fragrant, about 1 minute.
- Remove skillet from heat. Add wine; cook over medium heat until reduced by half, 1-2 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 wedge, if desired. Drizzle with 2 teaspoons oil. Return chicken to skillet, skin side up, to rewarm. Serve topped with caramelized lemon slices.
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
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.
GARLIC AND OREGANO MARINATED CHICKEN WITH ROASTED PEPPER AND BLACK OLIVE RELISH WITH SAFFRON-TOMATO RICE
Provided by Bobby Flay
Time 3h10m
Yield 14 to 16 servings
Number Of Ingredients 29
Steps:
- Combine the vinegar, lemon juice, lime juice, honey, ancho chili powder, garlic and oregano in a blender and blend for 30 seconds. With the motor running, slowly add the olive oil until emulsified. Season, to taste, with salt and pepper.
- Place the marinade in a large shallow baking dish, add the chicken pieces and turn to coat. Cover and let marinate for 2 hours in the refrigerator.
- Preheat the oven to 375 degrees F.
- Heat a large saute pan until almost smoking. Remove the chicken from the marinade and season with salt and pepper to taste. Saute the chicken until golden brown on both sides. Place the chicken on a large baking sheet and place in the oven, bake for 15 to 20 minutes or until just cooked through. Remove from the oven and let rest, 5 minutes.
- Serve with Roasted Pepper and Black Olive Relish and Saffron-Tomato Rice.
- Combine all ingredients in a medium bowl and season with salt and pepper, to taste. Serve at room temperature.
- Combine water, stock, 2 tablespoons salt and saffron in a medium saucepan over high heat and simmer until the threads open, about 5 minutes.
- Melt butter and oil in a medium saucepan over medium-high heat, add onion and saute until soft. Add the rice and stir to coat with the oil and butter. Add the saffron broth, bring to a boil, cover and reduce heat to medium. Cook until the rice is tender about 12 to 15 minutes. Fold in the tomatoes and season with salt and pepper to taste.
GARLIC AND OREGANO MARINATED CHICKEN WITH ROASTED PEPPER AND BLACK OLIVE RELISH WITH SAFFRON-TOMATO RICE
Steps:
- Combine the vinegar, lemon juice, lime juice, honey, ancho chile powder, garlic and oregano in a blender and blend for 30 seconds. With the motor running, slowly add the olive oil until emulsified. Season to taste with salt and pepper. Place the marinade in a large shallow baking dish, add the chicken pieces and turn to coat. Cover and let marinate for 2 hours in the refrigerator. Preheat the oven to 375 degrees F. Heat a large saute pan until almost smoking. Remove the chicken from the marinade and season with salt and pepper to taste. Saute the chicken until golden brown on both sides. Place the chicken on a large baking sheet and place in the oven, bake for 12 to 15 minutes or until just cooked through. Remove from the oven and let rest, 5 minutes.
- For the Roasted Pepper and Black Olive Relish: Combine all ingredients in a medium bowl and season with salt and pepper to taste. Serve at room temperature.
- For the Saffron-Tomato Rice: Combine water, stock, 2 tablespoons salt and saffron in a medium saucepan over high heat and simmer until the threads open, about 5 minutes. Melt butter and oil in a medium saucepan over medium high heat, add onion and saute until soft. Add the rice and stir to coat with the oil and butter. Add the saffron broth, bring to a boil, cover and reduce heat to medium. Cook until the rice is tender about 12 to 15 minutes. Fold in the tomatoes and season with salt and pepper to taste.
LEMONY CHICKEN WITH POTATOES AND OREGANO
This might be the easiest roast chicken and potatoes recipe out there. Roasting lemon slices with the potatoes infuses them with a bright, zippy flavor. Then, you can eat the roasted lemon or not - the caramelized, intense flavor is for true lemon lovers only. Serve this with one or two of your favorite condiments on the side for dipping the potatoes.
Provided by Melissa Clark
Categories dinner, poultry, roasts, vegetables, main course
Time 50m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees and, if you like, line a sheet pan with parchment paper (not essential but helpful for cleaning up).
- Trim the ends off 1 lemon, then cut the lemon in half crosswise.Thinly slice one half of the lemon into rounds, then cut the rounds into quarters, creating small triangles. Shake out the seeds then place the lemon quarters into a large bowl. Save the remaining lemon half for serving. Cut the remaining whole lemon into wedges, for serving.
- Add chicken and potatoes to the large bowl with the lemon quarters. Add the oregano, salt and pepper; toss well. (Your hands are the best tools here.) Drizzle in the oil and toss again.
- Arrange chicken thighs skin side up on one half of the prepared sheet pan, and potatoes and lemons on the other, spreading the potatoes out into one layer. Roast for 20 minutes. Using a long-handled spoon, stir the potatoes, then spread them out again in one layer. (You don't have to touch the chicken.) Continue roasting until chicken and potatoes are cooked through and everything is golden and crisped, another 15 to 20 minutes (40 to 45 minutes total roasting time).
- To serve, squeeze the juice from the lemon half all over chicken and potatoes and give everything a good stir to incorporate all the tasty juices and browned bits at the bottom of the pan. Sprinkle with more oregano and salt, and serve with additional lemon wedges and condiments on the side.
BAKED CHICKEN OREGANO
Simple, quick week night supper. (I sometimes defrost 2 extra breast halves, leave them uncoated and cook with the coated chicken, for use in salads or sandwiches, or handy in the freezer)
Provided by Derf2440
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- heat oven to 425f degrees.
- Spray jelly roll pan, with cooking spray.
- Mix bread crumbs, cheese, oregano, garlic salt and pepper.
- Spread mustard on all sides of chicken breasts.
- Cover mustard coated chicken with bread crumb mixture.
- Place on jelly roll pan.
- Bake uncovered about 25 minutes or until juice of chicken runs clear and is no longer pink when thickest pieces are cut.
Nutrition Facts : Calories 183.2, Fat 4.8, SaturatedFat 1.2, Cholesterol 77.7, Sodium 401.2, Carbohydrate 6, Fiber 0.9, Sugar 0.6, Protein 27.6
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
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.
GREEK OREGANO AND CINNAMON ROAST CHICKEN
This is taken from Tonia Buxton, a Greek / English presenter who travelled around the Greek islands presenting "My Greek Kitchen". This is a recipe that she apparently got from Crete, its very easy and tasty and great served with her recipe for Cumin Potatoes (which I've also posted) and salad.
Provided by Lou van
Categories Whole Chicken
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oven to 180C.
- Place chicken in a roasting dish and rub with 1 tbsp oil.
- Place tomato slices on breast and legs.
- Separate the onion slices and place around the chicken.
- Season with the salt, pepper, oregano and cinnamon.
- Drizzle remaining oil over the chicken and place in the oven for 11/2 hours or until the juices run clear.
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