Pollo Oreganata Chicken And Vegetables Roasted With Oregano Recipes

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ROASTED CHICKEN OREGANATO



Roasted Chicken Oreganato image

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

3 1/2 pounds chicken, cut into 10 serving pieces
4 medium Yukon gold potatoes, scrubbed and cut into medium-size chunks
4 plum tomatoes, cut into medium-size chunks
1 large onion, cut into medium-size chunks
1/4 cup extra-virgin olive oil
1/4 cup fresh oregano leaves, coarsely chopped
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

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.

POLLO OREGANATA (CHICKEN AND VEGETABLES ROASTED WITH OREGANO)



POLLO OREGANATA (CHICKEN AND VEGETABLES ROASTED WITH OREGANO) image

Categories     Chicken

Number Of Ingredients 12

1 whole chicken breast
3 small Yukon Gold potatoes
1 small onion
2 ribs celery
1 bulb fennel
1 large carrot
2 cloves garlic, minced
11/2 tablespoons oregano
3 tablespoons EVOO
1/4 cup dry white wine
Salt and freshly ground black pepper to taste.
1/4 cup grated pecorino romano

Steps:

  • Heat the oven to 375 degrees. Split the chicken breast in half. Cut each half in 4 pieces of equal size for even roasting. Cut the fennel in half. Cut each half in 4 wedges. Cut the onion in half. Cut each half in 4 wedges. Cut the celery in 2 inch strips. Cut the carrot in half. Cut each half in 2 inch strips. Put all of the ingredients in a baking ban. Add the EVOO, oregano, some of the pecorino, salt and pepper to taste and toss to coat every thing well. Spread the ingredients evenly in the pan with the chicken pieces on top skin side up. Pour the wine into the bottom of the pan. Sprinkle the pecorino and a bit more oregano evenly over the top of all the ingredients. Cover tightly with aluminum foil. Bake for about 20-25 minutes. Remove the pan from the oven. Raise the oven temperature to 425. Remove the aluminum foil. Be careful of the steam that will be released. Put the pan back in the oven until the chicken and vegetables are golden brown, about 15 minutes. Arrange the chicken and all the vegetables on a platter and top with the pan juices. If you want a thicker sauce put the pan juices in a pan over a high flame and simmer until reduced by half. Serve immediately.

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