Chicken Oreganato Recipes

GRILLED CHICKEN WITH LEMON AND OREGANO

Steps:

• Make marinade: In a small bowl, whisk together lemon zest and juice, oregano, oil, 2 teaspoons coarse salt, and 1 teaspoon pepper. Divide marinade between 2 large resealable plastic bags. Place 2 chicken halves in each bag; shake to coat. Let marinate at room temperature 30 minutes, turning bags occasionally.
• Preheat grill to medium; lightly oil grates. Remove chicken from marinade, and pat dry with paper towels. Place chicken, skin side up, on grill. Cover and cook, until lightly browned and cooked through, about 20 minutes. Turn chicken over; cover and cook until well browned, 10 to 15 minutes (an instant-read thermometer should register 175 degrees when inserted into thickest part of meat, avoiding bone). If chicken is browning too quickly, move to cooler parts of grill or turn grill to low heat.
• Transfer chicken to a cutting board. Tent with foil; let rest 10 minutes. Meanwhile, place lemon halves on grill, cut side down; cook until slightly charred, 8 to 10 minutes. Cut chicken pieces in half; serve with grilled lemon halves, and, if desired, garnish with oregano sprigs.

CHICKEN OREGANATO

Steps:

• Preheat oven to 500 degrees, turn on broiler or prepare barbecue grill.
• Rinse and dry chicken thighs. Arrange chicken pieces in shallow baking pan or on top of broiler pan.
• Mix oregano, oil, juice from one lemon, garlic and pepper. If there is time allow the chicken pieces to marinate in the oregano mixture for several hours. Otherwise, drizzle half of oregano mixture over chicken pieces.
• Bake, broil or grill for about 15 minutes; turn and drizzle remaining oregano mixture over chicken pieces and continue cooking until chicken is done, 10 to 15 minutes.
• Cut remaining lemon into wedges and serve with chicken.

CHICKEN OREGANATA

Steps:

• For the chicken:.
• Combine the garlic and olive oil. Let steep for 2 hours for a strong garlic flavor, less time for less garlic.
• While your garlic is steeping, cook the potatoes until tender, not mushy. Drain and let stand until they can be handled. Pull off the kins and cut into 12 slices each.
• Preheat oven to 425°F.
• Toss the crumbs, 2 T parsley, oregano, zest and 1 1/2 T of the infused oil together in a small bowl until evenly moistened.
• Oil a shallow casserole, just large enough for the chicken, with about a T of the infused oil.
• Arrange 1/4 of the onion slices in the bottom of the casserole. Top with 1/4 of the potato slices, then 1/4 of the tomato slices. Repeat for the rest of the vegetables.
• Drizzled with half of the remaining infused oil, then sprinkle on about 1/4 of the seasoned crumbs.
• Brush the chicken with infused oil, lay them to fit in the casserole. Sprinkle on the remaining crumbs.
• Bake in the oven until the onions are browned and the chicken is done, about 45 minutes.
• For the sauce:.
• While casserole is in the oven, whisk 1/4 cup olive oil, lemon juice and parsley together. Season to taste.
• plating.
• Slide a long spatula under a serving of chicken, lift from the casserole and plate. Drizzle sauce around each portion and serve immedieatly.

CHICKEN OREGANATA

Steps:

• Combine lemon juice, oil, garlic and oregano in a sealable plastic bag. Add chicken, close and shake. Marinate in refrigerator 3 hours or overnight, turning occasionally.
• Preheat oven to 350°.
• Remove chicken from bag; discard marinade. Place chicken in a single layer in a roasting pan coated with cooking spray.
• Season with salt and pepper.
• Bake at 350° for 45 minutes or until chicken is done. Juices will run clear.

CHICKEN OREGANATA WITH LIME

Steps:

• In a small bowl, combine oregano, lime zest, cumin, garlic and pepper for marinade.
• Loosen skin from chicken and rub with marinade inside and outside skin and all over chicken; arrange in a large baking dish and cover with plastic and refrigerate four hours.
• Preheat oven to 375 degrees F.
• Heat oil in a large oven proof skillet over medium high heat; season chicken with salt.
• Add to skillet skin side down and brown about 5 minutes.
• Turn chicken and transfer skillet to oven and cook until chicken is done, about 25 minutes.
• Remove chicken to a serving platter; pour off all but 1 1/2 tablespoons of the drippings.
• Heat the drippings over medium high heat; add flour, cumin and cook about 30 seconds while stirring.
• Whisk in chicken broth, tequila and lime juice; bring to a boil and cook until reduced to 2/3 cups, about 2 minutes.
• Serve with chicken.

CHICKEN OREGANATO

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Wash chicken well and pat dry. Mix oregano with salt and pepper to taste. Rub well over all of the chicken pieces. Put chicken in a greased 9x13 inch baking dish.
• Whisk the oil with the lemon juice and drizzle half over the chicken. Bake in preheated oven for 15 minutes. Turn the chicken pieces and drizzle with the remaining oil/lemon mixture. Bake for another 15 to 20 minutes. Serve warm, cold or at room temperature!