Oregano Roasting Chicken Recipes
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
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.
OREGANO-LEMON CHICKEN
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
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
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
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
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.
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.
More about "oregano roasting chicken recipes"
BACK TO…COOKING SCHOOL: ROAST CHICKEN 101 (RECIPE: …
From simplebites.net
Estimated Reading Time 5 mins
- In a small food processor, combine oregano, lemon zest, lemon juice and garlic. Pulse a few times until it looks like pesto. Add olive oil, salt and pepper and pulse to combine.
- Using your hands, rub lemon-oregano marinade all over chicken. Using your fingers, gently lift the skin on either side of the neck and rub plenty of marinade directly onto the breast meat, under the skin. Don't forget to get some inside the cavity (where the organs were).
- (optional) Truss your bird if desired. Elise has a helpful step-by-step photo tutorial on how to truss a chicken. Why truss? It's basically for looks, and brings the legs together nicely. I do not bother to truss my birds, but do admire how the end product of a trussed roast chicken looks. It's up to you.
- Refrigerate for 2-8 hours to allow the marinade to infuse the meat. Remove from fridge about an hour before cooking.
LEMON, ROSEMARY, AND OREGANO ROAST CHICKEN | EASY …
From thekittchen.com
Estimated Reading Time 5 mins
- Chop the lemons. Squeeze lemon juice over the chicken and place the lemon pieces inside the chicken cavity with 2 cloves of garlic and the rosemary.
- Combine the butter, oregano, 1 sprig of rosemary, and 1 clove of finely chopped garlic. Then rub all over the outside of the chicken. Generously salt and pepper.
- Bake the chicken at 450 degrees for 15 minutes and then reduce the heat to 350 degrees. Add chicken broth to the bottom of the pan as necessary to prevent the drippings from burning.
HOW TO ROAST CHICKEN - THESTAYATHOMECHEF.COM
From thestayathomechef.com
Estimated Reading Time 8 mins
- Remove chicken from packaging and pat dry using paper towels. Remove any giblets and the neck (if included)..
- In a small bowl, stir together salt, basil, oregano, paprika, white pepper, and onion powder. In another small bowl, use a fork to mash softened butter together with 2 teaspoons of the seasoning mixture.
- Loosen up the skin on the chicken. You'll be able to slide your fingers under the skin at the openings. Wiggle your fingers in and slide them all around to loosen that skin right up. Place butter mixture underneath skin.
- Cut the lemon in half and squeeze the juices directly over the chicken skin. Sprinkle remaining seasoning mixture over the skin to coat. Place the lemon halves and rosemary sprigs inside the cavity of the chicken.
OREGANO GARLIC BAKED CHICKEN WITH POTATOES (KEFIR …
From theyummybowl.com
Estimated Reading Time 5 mins
- In a deep bowl combine washed (and well dried with a paper towel) chicken thighs, kefir, and half of the amount of spices. Stir well, put in the fridge and let it marinate for at least 30 min. (If I have time I always try to marinate for 1 hr)
ROASTED CHICKEN THIGHS WITH OREGANO GARLIC MARINADE ...
From irenamacri.com
5/5 Estimated Reading Time 4 mins
- Combine garlic, oregano, lemon juice, olive oil, salt and pepper in a mixing bowl and add the chicken. Rub the marinade all over the chicken and allow to marinade for 1-2 hours; if you can leave it overnight in the fridge, the flavours will be more developed. If in a rush, set aside for 15-20 minutes.
- Preheat the oven the 200 C/ 400 F. If the chicken was in the fridge, remove and allow to come to room temperature for 20 miuntes before cooking.
- Heat a tablespoon of oil in a large skillet or frying pan over medium-high heat. Rub off some of the chicken marinade from the skin side of the chicken (to prevent it from burning) and add the chicken pieces, skin side down to the hot skillet. Reserve the marinade in the bowl. Cook for 3-4 minutes each side, over medium high heat.
- Now, it’s time to transfer the chicken to the oven. You can place the pieces onto an oven proof tray or dish or a cast iron pan (you can fry in it as well). Keep the pieces skin side up and brush the top with the leftover marinade. Place in the oven for about 10 minutes, at 200 C / 400 F. Remove from the oven and allow to rest for a few minutes before serving.
LEMON AND OREGANO ROASTED CHICKEN WITH NUTMEG AND …
From more.ctv.ca
- Place the oil in a large bowl. Season the chicken pieces with the nutmeg, and salt and pepper to taste, then toss them in the oil. Arrange the chicken, skin side down, in a single layer on the baking tray and roast for 30 minutes.
- To make the dressing, place the oil and lemon juice in a bowl. Add the oregano, chili flakes, garlic, and salt and pepper to taste. Mix until well combined. Set aside.
- At the 30-minute point, remove the chicken from the oven and turn up the heat to 475°F. Turn the chicken pieces so they’re skin side up. Return the baking tray to the oven and roast until a meat thermometer inserted in the thickest part of the thigh reads 165°F, about 15 minutes. The meat around the thigh and drumstick pieces will be pulling away from the bone.
LEMON AND OREGANO ROAST CHICKEN - CLOSET COOKING
From closetcooking.com
Estimated Reading Time 4 mins
ROAST CHICKEN RECIPE WITH ORANGE AND OREGANO AND OLIVE …
From houseandgarden.co.uk
Estimated Reading Time 2 mins
ROAST CHICKEN RECIPE WITH LEMON & OREGANO | DRIZZLE …
From drizzleanddip.com
Estimated Reading Time 2 mins
ROAST CHICKEN WITH OREGANO | OVEN ROASTED CHICKEN | …
From lemonandolives.com
10 BEST FRESH OREGANO CHICKEN RECIPES | YUMMLY
From yummly.com
THIS CHICKEN IN CREAMY OREGANO SAUCE IS EASY AND VERY TASTY
From thechiappas.com
Estimated Reading Time 50 secs
- POUR the cream and sprinkle the oregano over the chicken and let it simmer for 2-3 mins until the cream thickens.
ROAST CHICKEN WITH LEMON, OREGANO, AND VERMOUTH RECIPE ...
From foodandwine.com
4/5 (5K)Servings 4
- Heat the oven to 375°. Coat the chicken with 3 teaspoons of the oil. Put the pieces, skin-side up, in a large roasting pan. Sprinkle the chicken with the oregano, 1 tablespoon of the vermouth, the lemon juice, salt, and pepper. Drizzle the remaining teaspoon oil over the top.
- Cook the chicken until the breasts are just done, about 25 minutes. Remove the breasts and wings and continue to cook the drumsticks and thighs until done, about 5 minutes longer.
- Heat the broiler. Remove the roasting pan from the oven; return the breasts and wings to the pan. Broil the chicken until golden brown, about 2 minutes. Remove the chicken from the pan.
- Pour off the fat from the roasting pan. Set the pan over moderate heat and add the remaining 1 tablespoon vermouth and the water. Bring to a boil, scraping the bottom of the pan to dislodge any brown bits. Boil until reduced to approximately 2 tablespoons. Add any accumulated juices from the chicken. Spoon the sauce over the chicken.
LEMON-OREGANO ROASTED CHICKEN WITH POTATOES AND OLIVES ...
From foodandwine.com
- Preheat the oven to 400°, with the rack positioned in the center. Loosely tie the legs together with kitchen twine and tuck the wing tips under. Put the chicken in a large bowl and rub it inside and out with the garlic halves. Place the garlic and 3 oregano sprigs in the cavity.
- Stir together the olive oil, shallot, 1 tablespoon chopped oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Loosen the skin near the cavity with your hands; spread some of the oil under the skin. Pour the remaining oil mixture over the skin to coat. Transfer the chicken to a Dutch oven. Squeeze juice from 1 lemon half over the chicken; and place in the cavity. Season the bird evenly with 1 teaspoon of salt and another 1/4 teaspoon pepper.
- Quarter the onions and potatoes; arrange around the bird. Add the black olives to the surrounding vegetables. Tuck two lemon slices between each of the wings and breasts and scatter the remaining slices from 1 lemon over the vegetables. Sprinkle the vegetables with 1/2 tablespoon of oregano and pour the wine and stock into bottom of the Dutch oven.
- Roast the chicken and vegetables for 30 minutes, then lower the temperature to 325° and continue cooking for 45 minutes, basting 2 or 3 times with the pan juices until an instant-read thermometer into the thickest part of the chicken thigh registers 165°.
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