Not My Grandmas Chicken With Lemon Garlic And Oregano Recipes

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GREEK-STYLE GRILLED CHICKEN WITH OREGANO, GARLIC, LEMON, AND OLIVE OIL RECIPE



Greek-Style Grilled Chicken With Oregano, Garlic, Lemon, and Olive Oil Recipe image

A whole chicken gets the Greek treatment with a simple marinade of olive oil and lemon along with plenty of garlic and oregano. The key to the juiciest meat and crispest skin? Butterflying the chicken and cooking it low and slow before finishing with a sear to crisp up the skin.

Provided by J. Kenji López-Alt

Categories     Entree     Mains

Time 1h15m

Yield 6

Number Of Ingredients 6

3 whole lemons
5 medium cloves garlic, minced (about 4 teaspoons; 20g)
3 tablespoons minced fresh oregano
1/4 cup (60ml) extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 whole chicken, 3 1/2 to 4 pounds (1.6 to 1.8kg)

Steps:

  • Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil grilling grate.
  • Transfer chicken to a cutting board and allow to rest for 5 to 10 minutes. Meanwhile, split remaining lemon in half and place on hotter side of grill, cut side down. Grill until well browned, about 5 minutes. Carve chicken, drizzle with remaining vinaigrette, and serve immediately with grilled lemon halves.

Nutrition Facts : Calories 557 kcal, Carbohydrate 6 g, Cholesterol 273 mg, Fiber 1 g, Protein 51 g, SaturatedFat 10 g, Sodium 897 mg, Sugar 1 g, Fat 39 g, ServingSize Serves 4, UnsaturatedFat 0 g

GRILLED CHICKEN WITH LEMON, GARLIC, AND OREGANO



Grilled Chicken with Lemon, Garlic, and Oregano image

Categories     Chicken     Citrus     Garlic     Poultry     Low/No Sugar     Summer     Grill/Barbecue     Gourmet

Yield Makes 16 servings

Number Of Ingredients 9

1/4 cup fresh lemon juice
1/4 cup finely chopped fresh oregano
2 tablespoons minced garlic
2 tablespoons kosher salt
2 teaspoons black pepper
1/3 cup olive oil
12 whole chicken legs (7 lb)
8 chicken breast halves with skin and bones (8 lb)
5 lemons, cut crosswise into 1/3-inch-thick slices

Steps:

  • Whisk together lemon juice, oregano, garlic, 1/2 tablespoon salt, and 1/2 teaspoon pepper in a large bowl and add oil in a slow stream, whisking.
  • Discard excess fat from chicken and season with remaining 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper.
  • To cook chicken using a charcoal grill:
  • Open vents on bottom of grill and on lid. Light a large chimney starter of charcoal briquettes (80 to 100) and pour them evenly over 1 side of bottom rack (you will have a double or triple layer of briquettes).
  • When charcoal turns grayish white (15 to 20 minutes) and you can hold your hand 5 inches above rack for 3 to 4 seconds, sear chicken legs in 3 batches on lightly oiled grill rack over coals, uncovered, turning once, until well browned, 6 to 8 minutes total, then transfer as cooked to a tray.
  • Put all browned legs on side of grill with no coals underneath and cook, covered with lid, turning occasionally, until just cooked through (flesh will no longer be pink when cut near joint), 15 to 25 minutes more. Transfer legs to bowl with lemon dressing and turn to coat, then transfer to a serving platter and keep warm, loosely covered with foil, while cooking breasts.
  • Add 15 briquettes evenly to coals and wait until they just light, about 5 minutes. (They will not be grayish white yet but will give off enough heat with other briquettes to maintain correct cooking temperature.)
  • Sear chicken breasts, starting with skin sides down, in 2 batches on rack over coals, uncovered, turning once, until well browned, 6 to 8 minutes total, then transfer as cooked to tray.
  • Put all browned chicken breasts on side of grill with no coals underneath and cook, covered with lid, turning occasionally, until just cooked through (the meat next to the tender, when opened slightly, will be moist but no longer pink), 12 to 15 minutes more. Transfer breasts to bowl with lemon dressing and turn to coat, then transfer to platter with legs.
  • Grill lemon slices on rack over coals, uncovered, until grill marks appear, about 3 minutes on each side, and transfer to platter with chicken.
  • To cook chicken using a gas grill:
  • Preheat all burners on high, then adjust heat to moderately high. Turn off 1 burner and arrange chicken legs on lightly oiled rack above it. Cook, covered with lid, turning legs once, until cooked through, about 40 minutes total. Transfer legs to bowl with lemon dressing and turn to coat, then transfer to a serving platter and keep warm, loosely covered with foil, while cooking breasts.
  • Cook chicken breasts on rack above unlit burner, covered with lid, turning once, until just cooked through (the meat next to the tender, when opened slightly, will be moist but no longer pink), about 30 minutes total. Transfer breasts to bowl with lemon dressing and turn to coat, then transfer to platter with legs.
  • Grill lemon slices on rack over flames, uncovered, until grill marks appear, about 3 minutes on each side, and transfer to platter with chicken.

LEMONY CHICKEN WITH POTATOES AND OREGANO



Lemony Chicken With Potatoes and Oregano image

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

2 lemons
1 1/4 pounds bone-in, skin-on chicken thighs (2 to 3), patted dry with paper towels (see Tip)
1 1/4 pounds Yukon Gold potatoes, scrubbed, halved and cut into 1/2-inch wedges
1 3/4 teaspoons dried oregano, plus more for serving
1 1/2 teaspoons kosher salt (such as Diamond Crystal), plus more for serving
3/4 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
Mayonnaise, mustard, ketchup or hot sauce, for serving

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.

OREGANO-LEMON CHICKEN



Oregano-Lemon Chicken image

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

3 pounds skinless, boneless chicken breast halves
3 tablespoons lemon juice
2 tablespoons honey
1 tablespoon olive oil
3 cloves garlic, minced
2 teaspoons dried oregano

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

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