Roasted Chicken With Fresh Oregano Garlic And Lemon Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LEMON AND GARLIC ROAST CHICKEN



Lemon and Garlic Roast Chicken image

For dinner tonight, try Ina Garten's Lemon and Garlic Roast Chicken recipe from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     main-dish

Time 1h55m

Yield 3 to 4 servings

Number Of Ingredients 10

1 (5 to 6-pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
4 lemons
3 heads garlic, cut in 1/2 crosswise
2 tablespoons butter, melted
1/2 pound sliced bacon
1 cup white wine
1/2 cup chicken stock

Steps:

  • Preheat the oven to 425 degrees F.
  • Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and 2 halves of the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken. Lay the bacon slices over the chicken to cover.
  • Roast the chicken for 1 hour. Remove the bacon slices from the top of the chicken and set aside. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.
  • Remove all but 2 tablespoons of the fat from the bottom of the pan. Add the wine and chicken stock and bring it to a boil. Reduce the heat, and simmer for 5 minutes, or until reduced by half.
  • Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme and 1 lemon, sliced. Serve with the gravy.

OREGANO ROASTING CHICKEN



Oregano Roasting Chicken image

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

1/4 cup butter, melted
1 envelope Italian salad dressing mix
2 tablespoons lemon juice
1 roasting chicken (6 to 7 pounds)
2 teaspoons dried oregano

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.

LEMON GARLIC ROASTED CHICKEN LEGS



Lemon Garlic Roasted Chicken Legs image

These Lemon Garlic Roasted Chicken Legs are loaded with flavor, perfect for a super quick dinner. The best part? No bowls to wash, super fast prep all in one pan!

Provided by Joanna Cismaru

Categories     Main Course

Time 1h10m

Number Of Ingredients 10

12 chicken legs (skin on)
4 tablespoon unsalted butter (melted)
2 tablespoon olive oil
2 teaspoon dried oregano
1 teaspoon smoked paprika
4 cloves garlic (minced)
2 tablespoon lemon juice
salt and pepper to taste
1 lemon (sliced)
fresh thyme (for garnish)

Steps:

  • In a large ziploc bag add the chicken legs, melted butter, olive oil, oregano, paprika, garlic, lemon juice, salt and pepper. Close the ziploc bag and toss everything together well.
  • Place the ziploc bag in the fridge and marinate for a minimum of 30 minutes up to 24 hours.
  • Preheat the oven to 450 F degrees.
  • Transfer the chicken legs to a large casserole dish and place the lemon slices in between the legs. Bake uncovered for 30 to 35 minutes or until legs are golden brown and cooked through.
  • Garnish with fresh thyme and serve warm.

Nutrition Facts : ServingSize 2 legs, Calories 361 kcal, Carbohydrate 3 g, Protein 27 g, Fat 26 g, SaturatedFat 9 g, Cholesterol 159 mg, Sodium 159 mg

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.

GREEK GARLIC CHICKEN WITH LEMON AND OREGANO



Greek Garlic Chicken with Lemon and Oregano image

This easy Greek Garlic Chicken is a great way to serve chicken to your family and friends. The lemon and oregano marinade/brine is simple to make and adds so much flavor to the chicken breasts, plus it keeps then tender and juicy. If you are looking for hot buffet food ideas this holiday season then this low carb, naturally gluten free Greek chicken is perfect for serving a crowd!

Provided by Claire | Sprinkle and Sprouts

Categories     Main

Time 30m

Number Of Ingredients 15

1/2 gallon water
1/2 cup salt
3 tbsp sugar
2 tbsp dried oregano
1 tbsp whole black peppercorns
8 cloves garlic (peeled)
2 lemons
6 chicken breasts (skinless and boneless)
4 tbsp olive oil
1 cup low sodium chicken broth
1 lemon
3 cloves garlic
1 tsp dried oregano
1 tbsp extra virgin olive oil
fresh parsley (for garnish)

Steps:

  • Lay your first chicken breast flat on a chopping board.
  • Use a large sharp knife to cut sideways through the breast.
  • Continue to cut through the chicken breast, keeping the knife flat and parallel to the chopping board, until you have two chicken fillets.
  • Repeat with the remaining chicken breasts.
  • Pour about half of the water into a saucepan and add the salt, sugar, dried oregano, peppercorns and peeled garlic. Heat over a medium heat until the salt and sugar have dissolved.
  • Remove from the heat, squeeze the juice from the lemons into the brine, then add in the used skins.
  • Add the remaining water to the brine and allow the mixture to fully cool.
  • Once the mixture is cold, add the filleted chicken breasts and brine them for 3-5 hours.
  • Pre-heat the oven to 400ºF/200ºC
  • Heat the 2 tbsp of the olive oil in a large skillet.
  • Add in 6 of the chicken breast fillets and cook over a high heat for 1-2 minutes until golden. Turn and repeat on the other side. Remove them from the pan and transfer to a large baking dish.
  • Add the remaining oil to the skillet and cook the remaining 6 fillets in the same way. Transfer them to the baking dish.
  • Thinly slice the garlic and scatter it around the chicken.
  • Cut the lemon into small chunks and arrange it around the chicken.
  • Sprinkle over the dried oregano and then pour over the chicken broth.
  • Bake in the oven for 12-15 minutes until the chicken is cooked through. (see note 1)
  • Remove the chicken and lemon pieces to a serving platter and mix the extra virgin olive oil with any juices that are left in the bottom of the pan.
  • Serve drizzled the extra virgin olive oil dressing and chopped fresh parsley.
  • Can be served hot or at room temperature.

Nutrition Facts : Calories 211 kcal, Carbohydrate 7 g, Protein 25 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 72 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

ROASTED CHICKEN THIGHS WITH LEMON AND OREGANO



Roasted Chicken Thighs With Lemon and Oregano image

Make and share this Roasted Chicken Thighs With Lemon and Oregano recipe from Food.com.

Provided by MarraMamba

Categories     Chicken Thigh & Leg

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 lemon
8 boneless chicken thighs, with skin if you can find it
3 teaspoons olive oil, divided
3 sprigs oregano
1 tablespoon minced shallot
1 garlic clove, minced
1/8 teaspoon crushed red pepper flakes
1/4 cup dry white wine
1/2 cup low sodium chicken broth

Steps:

  • Preheat oven to 425. Very thinly slice half of lemon, discard seeds. Cut remaining half into 2 wedges.
  • Season chicken thighs with salt and pepper.
  • Coat a large room temperature skillet with 1 tsp oil. Add chicken (skin side down if you are lucky enough to find skin on thighs, letting fat render and brown until chicken is cooked halfway through, about 10 minutes.
  • Scatter half the lemon slices on top of chicken and half in bottom of skillet. Transfer skillet to oven leaving skin side down Roast utnil chicken is cooked through skin is crisp and lemonslices on bottom are caramelized 6-8 minutes.
  • Transfer chicken and the caramelized slices from the bottom of skillet to warm platter. Leave softened lemon slices from top in skillet. Return skillet to medium heat. Add oregano, shallot, garlic and red pepper flakes, cook stirring frequently until fragrant about 1 minute. Remove from heat.
  • Add wine, cook over medium heat until reduced by half, 1 to 2 minutes.
  • Add broth, cook until thickened about 3 minutes. Squeeze 1 lemon wedge over and season sauce with salt pepper and juice from remaining lemon if desired. Drissle with 2 tsp oil.
  • Return chicken to skillet, skin side up to rewarm, serve topped with caremalized lemon slices.

Nutrition Facts : Calories 450.6, Fat 32.3, SaturatedFat 8.5, Cholesterol 157.9, Sodium 153.4, Carbohydrate 2.8, Fiber 0.4, Sugar 0.6, Protein 33.4

ROASTED LEMON CHICKEN



Roasted Lemon Chicken image

Cassic American lemon chicken, not too lemony, just right with garlic, butter, lemon, thyme and oregano.

Provided by gailanng

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

3 tablespoons olive oil
1/4 cup dry white wine
3 tablespoons fresh squeezed lemon juice
7 garlic cloves, finely minced
2 1/2 teaspoons grated lemon zest
1 1/2 teaspoons dried oregano
1/2 teaspoon dried thyme
1 teaspoon kosher salt, divided
1/4 teaspoon crushed red pepper flakes
4 boneless skin-on chicken breasts
1/4 teaspoon fresh coarse ground black pepper
1 lemon, cut into 6 wedges

Steps:

  • Preheat oven to 400 degrees.
  • In a 9x13" glass baking dish, whisk together oil, wine and lemon juice; stir in garlic, zest, oregano, thyme, 1/2 teaspoon salt and the red pepper flakes.
  • Sprinkle chicken on both sides with the remaining salt and black pepper. Place breasts skin side up in the baking dish with the lemon wedges. Bake until chicken is done and skin is golden-brown (30-40 min.). Remove from oven; cover pan with foil 10 minute to rest. Spoon pan sauce onto a rimmed serving platter and set breasts on top.

Nutrition Facts : Calories 368.1, Fat 23.7, SaturatedFat 5.3, Cholesterol 92.8, Sodium 530, Carbohydrate 5, Fiber 1, Sugar 0.9, Protein 30.9

More about "roasted chicken with fresh oregano garlic and lemon recipes"

BUTTER BRAISED CHICKEN WITH FRESH OREGANO | COOKING ON THE ...
butter-braised-chicken-with-fresh-oregano-cooking-on-the image
2017-05-25 Preheat the oven to 375°F and adjust a rack to the center. In a small mixing bowl, combine the butter, 1 cup chopped oregano leaves, lemon zest, …
From cookingontheweekends.com
5/5 (3)
Total Time 50 mins
Category Main Course
Calories 605 per serving
  • In a small mixing bowl, combine the butter, 1 cup chopped oregano leaves, lemon zest, lemon juice, minced garlic, cinnamon, cumin, salt and pepper. Mix to blend. Set aside.
  • Add the onion slices, lemon slices, oregano sprigs, and the whole, sliced cloves of garlic to the bottom of an approximately 9 x 13 x 2-inch baking dish. Add about 1/2 teaspoon of the oregano butter to each onion.
  • Using your hands, loosen the skin of all the pieces of the chicken, except the wings. Evenly distribute about 2/3 of the remaining oregano butter among them, beneath the skin. Set aside.


ROAST CHICKEN RECIPE WITH LEMON AND GARLIC RECIPE | BON ...
roast-chicken-recipe-with-lemon-and-garlic-recipe-bon image
2021-03-09 9. Roast until chicken is nicely browned and cooked through, checking for doneness after 45 minutes. To check, carefully remove skillet from …
From bonappetit.com
4.8/5 (489)
Servings 4
  • Arrange a rack in the center of your oven, and preheat to 425°. Cut 1 lemon in half crosswise and remove any visible seeds.
  • Place 1 3–4-lb. whole chicken on a cutting board (best to use a plastic one you can sterilize). A word on bird size. A 3–4-lb. chicken is pretty much the ideal size for roasting this way. Something a little bit bigger will work, but once you get much past 4½-lbs. it becomes harder to guarantee that the breast meat won't dry out in the time it takes the dark meat to cook. Pat the whole thing dry with paper towels. It's super important to get the chicken as dry as possible, which helps with browning.


EASY LEMON GARLIC ROASTED CHICKEN RECIPE | FROM SCRATCH …
easy-lemon-garlic-roasted-chicken-recipe-from-scratch image
2020-10-14 Season the chicken generously with salt and pepper. Arrange the chicken in the dish. In a small bowl, whisk together the lemon zest, lemon …
From fromscratchfast.com
Reviews 2
Servings 4-6
Cuisine American
Category Main Course
  • Lightly oil a large baking dish (9x13-inches or larger). Season the chicken generously with salt and pepper. Arrange the chicken in the dish.
  • In a small bowl, whisk together the lemon zest, lemon juice, garlic and oregano. Whisk in the olive oil. Drizzle half of the marinade over the top of the chicken pieces. Let sit 15-30 minutes.
  • Roast the chicken for 20 minutes. Remove the baking dish from the oven and stir up any brown bits on the bottom of the dish with a rubber spatula (some of the juices will look quite dark but don’t worry!). Drizzle the remaining marinade over the top of the chicken. Continue roasting the chicken until the juices run clear (an instant read thermometer inserted into the thigh meat should read 165˚F), about 15-20 minutes longer.


ROASTED CHICKEN THIGHS WITH OREGANO GARLIC MARINADE ...
roasted-chicken-thighs-with-oregano-garlic-marinade image
2020-03-28 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 …
From irenamacri.com
5/5 (2)
Total Time 35 mins
Category Main
Calories 457 per serving
  • 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.


ROASTED CHICKEN THIGHS WITH LEMON AND OREGANO RECIPE …
roasted-chicken-thighs-with-lemon-and-oregano image
2012-11-13 Remove skillet from heat. Add wine; cook over medium heat until reduced by half, 1-2 minutes. Add broth; cook until thickened, about 3 minutes. …
From bonappetit.com
4.1/5 (467)
Total Time 30 mins
Servings 4
  • Preheat oven to 425°. Very thinly slice half of lemon; discard any seeds. Cut remaining lemon half into 2 wedges. Season chicken thighs with salt and pepper.
  • Coat a large room-temperature skillet with 1 teaspoon oil. Add chicken, skin side down. Place skillet over medium heat and cook, letting skin render and brown, and pouring off excess fat to maintain a thin coating in pan, until chicken is cooked halfway through, about 10 minutes.
  • Scatter half of lemon slices over chicken and half on bottom of skillet (the slices on top of the chicken will soften; those in the skillet will caramelize). Transfer skillet to oven, leaving chicken skin side down. Roast until chicken is cooked through, skin is crisp, and lemon slices on bottom of skillet are caramelized, 6-8 minutes.
  • Transfer chicken pieces, skin side up, and caramelized lemon slices from bottom of skillet to a warm platter. (Leave softened lemon slices in the skillet.) Return skillet to medium heat. Add oregano sprigs, shallot, garlic, and red pepper flakes; cook, stirring frequently, until fragrant, about 1 minute.


LEMON-OREGANO ROASTED CHICKEN WITH POTATOES AND OLIVES ...
lemon-oregano-roasted-chicken-with-potatoes-and-olives image
2021-02-15 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 …
From foodandwine.com
3/5 (1)
Total Time 1 hr 40 mins
Servings 4-6
  • 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°.


ROAST CHICKEN WITH OREGANO | OVEN ROASTED CHICKEN | LEMON ...
roast-chicken-with-oregano-oven-roasted-chicken-lemon image
Add the lemon rind, 3 tbsp of oregano, juice from 1/2 a lemon, and garlic inside the cavity. Rub butter, the juice from the remaining lemon half, and olive oil …
From lemonandolives.com
Cuisine Greek
Category Entree
Servings 4
Total Time 1 hr 50 mins


LEMON GARLIC ROAST CHICKEN - CAFE DELITES
2020-03-18 Combine the oil, minced garlic, parsley, thyme, rosemary, 3 teaspoons salt, and pepper in a small bowl. Set aside. Arrange the lemon slices, onion slices and garlic slices in …
From cafedelites.com
5/5 (9)
Total Time 1 hr 5 mins
Category Dinner
Calories 379 per serving
  • Combine the oil, minced garlic, parsley, thyme, rosemary, 3 teaspoons salt, and pepper in a small bowl. Set aside.
  • Arrange the lemon slices, onion slices and garlic slices in the base of a 12-inch cast-iron skillet (or oven-proof pan). Place the chicken, skin-side down, on top of the lemon/onion slices. Pour over half of the oil/herbs and rub all over the meat. Turn the chicken over (skin-side up) and pour over remaining oil/herb mixture, rubbing the oil into the meat under the skin as well. Pour the wine and lemon juice into the base of the pan.
  • Season chicken skin with remaining salt. Roast for 45-55, basting half way through cooking time, until juices run clear when chicken thigh is pierced with a skewer.


LEMON, ROSEMARY, AND OREGANO ROAST CHICKEN | EASY ROAST ...
2020-02-10 Preheat the oven to 450 degrees. Then rinse and dry the chicken with paper towels. Chop the lemons. Squeeze lemon juice over the chicken and place the lemon pieces inside …
From thekittchen.com
Cuisine American
Category Dinner
Servings 4
Total Time 1 hr 30 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.


GREEK CHICKEN THIGHS (LEMON ROASTED ... - THE KITCHEN GIRL
2021-03-09 Key ingredients. chicken thighs - bone-in, skin-on (if boneless, cut cooking time in half); extra virgin olive oil - or preferred cooking oil; dried oregano - I don't recommend fresh …
From thekitchengirl.com
5/5 (15)
Total Time 45 mins
Category Dinner, Entree, Main Course
Calories 314 per serving
  • Toss CHICKEN THIGHS in a mixing bowl with OLIVE OIL, OREGANO, GARLIC POWDER, SALT, and PEPPER. If time permits, allow chicken to rest 20 minutes at room temperature.


MEDITERRANEAN ROAST CHICKEN WITH OREGANO AND GARLIC RECIPE ...
2019-10-03 2 tablespoons fresh oregano leaves. 4 cloves garlic, minced . ¼ cup finely chopped parsley . ½ cup olive oil, plus more for roasting . zest and juice of 1 lemon . 1 4 …
From goop.com
Servings 4-6
Category Recipes
  • In a large bowl, whisk together the oregano, garlic, parsley, olive oil, lemon zest, and lemon juice until well combined.
  • Add the chicken to a 1-gallon zip-top plastic bag (or a 1-gallon reusable silicone food-storage bag) and pour the marinade over it, making sure the chicken has been covered evenly. Let marinate in the fridge overnight.
  • When ready to cook, preheat the oven to 300°F. Transfer the chicken from the bag to a sheet tray. Then toss the carrots, onion, and fennel with a little olive oil and a pinch of salt and scatter around the chicken. Roast for 3 hours, rotating the pan and tossing the vegetables halfway through. Let the chicken rest at least 10 minutes before carving.


LEMON AND OREGANO ROAST CHICKEN - CLOSET COOKING
2008-03-03 Puree the lemon zest, juice, oregano, garlic, oil, salt and pepper in a food processor. Rub the mixture all over the chicken and under the skin of the chicken as much as possible. Place the chicken in a roasting pan and let it come to room temperature. Roast in a preheated 350F/180C oven until done, about 1 1/2 – 2 hours.
From closetcooking.com
Reviews 16
Estimated Reading Time 4 mins
Servings 4
Total Time 2 hrs 30 mins


ROASTED LEMON PEPPER CHICKEN THIGHS WITH POTATOES | FOOD ...
2022-01-12 Stir together lemon zest, garlic, and remaining 1 tablespoon oil in a small bowl until combined. Rub mixture all over chicken. Season chicken evenly with pepper and 1 1/2 teaspoons of the salt.
From foodandwine.com
4/5 (1)
Total Time 55 mins
Category Chicken Thighs


GREEK ROASTED POTATOES WITH LEMON - ALL INFORMATION ABOUT ...
These authentic slow roasted Greek lemon potatoes are packed with delicious fresh zesty flavors of lemon, garlic, and oregano. They are so easy to make and are the perfect side dish for so many meals. This is a true authentic greek recipe where the potatoes are cooked in a mixture of broth, extra virgin olive oil, lemon juice, garlic, and oregano.
From therecipes.info


ROASTED LEMON PEPPER CHICKEN THIGHS WITH POTATOES | FOOD ...
This recipe for Roasted Lemon Pepper Chicken Thighs with Potatoes seasons chicken and potatoes with fresh lemon juice and zest, chopped garlic cloves, and ground pepper, along with chopped fresh dill and oregano.
From lowsfre.suropanchi.com


LEMON GARLIC CHICKEN THIGHS : LEMON ROASTED CHICKEN LEG ...
2022-02-04 In a medium bowl, combine chicken stock, lemon juice, … ¼ cup fresh lemon juice. Cumin, lemon, kosher salt, black pepper, garlic cloves, ripe tomato and 6 more. May 24, 2019 · 2 pounds boneless, skinless chicken thighs. In a medium bowl, combine chicken stock, lemon juice, … Combine 1 tbs of olive oil, the juice and zest of both lemons ...
From pioneerwomanhometown.galeborg.com


10 BEST GARLIC BASIL OREGANO CHICKEN RECIPES | YUMMLY
chicken leg quarters, lemon, garlic, olive oil, lemon, fresh oregano and 5 more Gluten and Dairy Free Lemon & Oregano Chicken Bake Free From Favourites garlic cloves, lemon zest, chilli flakes, basmati rice, salt and 6 more
From yummly.com


10 BEST FRESH OREGANO CHICKEN RECIPES | YUMMLY
olive oil, fresh oregano, fresh oregano, medium shallots, garlic and 20 more. One-Pot Greek Oregano Chicken and Orzo with Tomatoes in Garlic Oil. Half Baked Harvest. salt, crushed red pepper flakes, balsamic vinegar, olive oil and 14 more. One-Pot Greek Oregano Chicken and Orzo with Tomatoes in Garlic Oil. Half Baked Harvest.
From yummly.com


10 BEST FRESH OREGANO CHICKEN RECIPES | YUMMLY
Juicy Greek Oregano Chicken Thighs with a Greek Salad & Lemon Rice The Old Woman and the Sea. pepper, lemon, fresh oregano, white wine vinegar, fresh rosemary and 20 more. One-Pot Greek Oregano Chicken and Orzo with Tomatoes in Garlic Oil. Half Baked Harvest. heirloom tomatoes, olive oil, olive oil, orzo pasta, balsamic vinegar and 13 more.
From yummly.co.uk


ROASTED CHICKEN WITH FRESH OREGANO GARLIC AND LEMON RECIPES
2 tablespoons fresh oregano leaves. 4 cloves garlic, minced . ¼ cup finely chopped parsley . ½ cup olive oil, plus more for roasting . zest and juice of 1 lemon . 1 4-pound chicken . 3 large carrots, cut into 1-inch pieces . 1 yellow onion, cut into 1-inch pieces . 3 small fennel bulbs, cut into 1-inch pieces. salt . To serve: lemon wedges. baguette. 1. In a large bowl, whisk together …
From tfrecipes.com


Related Search