Lemon Oregano Chicken Recipes

LEMON AND OREGANO POUNDED CHICKEN

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.

LEMON-OREGANO CHICKEN

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.

LEMON AND OREGANO CHICKEN

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 CHICKEN OREGANO

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).

OREGANO-LEMON CHICKEN

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.

LEMON-OREGANO CHICKEN WITH VEGETABLE STACKS

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.

LEMON & OREGANO CHICKEN TRAYBAKE

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.

BAKED LEMON OREGANO CHICKEN BREASTS

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.

LEMON OREGANO CHICKEN

Steps:

• Heat a grill pan to high.
• In a shallow dish, combine the chicken with the olive oil, salt and pepper, lemon juice and zest, oregano and garlic.
• Toss to coat evenly and marinate for 5 minutes or put into freezer bags, label and freeze.
• If freezing, thaw in the refrigerator.
• Transfer the marinated chicken to the grill and cook for 6 minutes on each side.

LEMON-OREGANO CHICKEN

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

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.