Chicken Oreganato Recipes

OREGANO CHICKEN

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.

ROASTED CHICKEN OREGANATO

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.

CHICKEN OREGANATA

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.

CHICKEN OREGANATO

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.

CHICKEN OREGANATA

Steps:

• Combine lemon juice, oil, garlic and oregano in a sealable plastic bag. Add chicken, close and shake. Marinate in refrigerator 3 hours or overnight, turning occasionally.
• Preheat oven to 350°.
• Remove chicken from bag; discard marinade. Place chicken in a single layer in a roasting pan coated with cooking spray.
• Season with salt and pepper.
• Bake at 350° for 45 minutes or until chicken is done. Juices will run clear.

SOPRANOS' BAKED CHICKEN WITH POTATOES, LEMON & OREGANO

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!

CHICKEN OREGANATA WITH LIME

Steps:

• In a small bowl, combine oregano, lime zest, cumin, garlic and pepper for marinade.
• Loosen skin from chicken and rub with marinade inside and outside skin and all over chicken; arrange in a large baking dish and cover with plastic and refrigerate four hours.
• Preheat oven to 375 degrees F.
• Heat oil in a large oven proof skillet over medium high heat; season chicken with salt.
• Add to skillet skin side down and brown about 5 minutes.
• Turn chicken and transfer skillet to oven and cook until chicken is done, about 25 minutes.
• Remove chicken to a serving platter; pour off all but 1 1/2 tablespoons of the drippings.
• Heat the drippings over medium high heat; add flour, cumin and cook about 30 seconds while stirring.
• Whisk in chicken broth, tequila and lime juice; bring to a boil and cook until reduced to 2/3 cups, about 2 minutes.
• Serve with chicken.