GREEK GARLIC CHICKEN WITH LEMON AND OREGANO
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
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
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
BAKED CHICKEN BREASTS WITH GARLIC AND OREGANO
This would be a very good last minute dinner to be served during the week. Served with steamed broccoli and pasta tossed with lots of chopped garlic and sautéed in olive oil, dash of hot pepper flakes and parmesan cheese.
Provided by BeckyF
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Trim off any excess fat from the chicken.
- Season the breast generously on both sides with salt and pepper.
- Sprinkle 1/4 teaspoon oregano over each piece and rub with the crushed garlic.
- Squeeze the lemon juice over the chicken and coat lightly with the olive oil.
- Pour the wine into a 12-inch baking dish.
- Place the chicken breast in the wine, skin side down, and marinate at room temperature for 20 to 30 minutes.
- Meanwhile, preheat the oven to 375°.
- Set the baking dish in the oven and bake the chicken 30 minutes.
- Turn skin side up and bake, basting with the pan juices every 10 minutes, for 25 to 35 minutes longer, until the skin is lightly browned and the chicken is cooked through but still juicy.
- Serve with any remaining pan juices spooned over the chicken.
Nutrition Facts : Calories 196.1, Fat 10.1, SaturatedFat 2.4, Cholesterol 46.4, Sodium 48.4, Carbohydrate 2.4, Fiber 0.1, Sugar 0.6, Protein 15.3
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
GARLIC AND OREGANO STOVE TOP CHICKEN
This chicken is basted inside and out with the flavor of garlic-oregano butter. It's simple, with ingredients most people have on-hand, and it goes equally well with potatoes, rice, or pasta. A good weeknight meal!
Provided by EdsGirlAngie
Categories Chicken Breast
Time 50m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Combine butter, garlic, salt, oregano and cayenne pepper.
- Cut a 2-inch long pocket horizontally in chicken breasts, cutting deeply but not all the way through.
- Put a tablespoon of the butter mixture into each pocket, being sure to get it all the way down in there.
- In a large skillet, heat olive oil.
- Cook chicken, skin side down, uncovered,until well-browned, about 10 minutes.
- Turn chicken and cover skillet, then cook until chicken is cooked through, another 10 to 15 minutes.
- Uncover, spread the remaining garlic-oregano butter on the chicken and turn chicken once more skin-side down.
- Cover and brown for another 5 to 10 minutes.
CHICKEN OREGANATO
Provided by Marian Burros
Categories dinner, easy, roasts, main course
Time 40m
Yield 4 servings
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 824, UnsaturatedFat 41 grams, Carbohydrate 7 grams, Fat 63 grams, Fiber 3 grams, Protein 56 grams, SaturatedFat 16 grams, Sodium 274 milligrams, Sugar 1 gram, TransFat 0 grams
SHEET PAN HONEY-GARLIC CHICKEN DINNER
This one-pan chicken dinner has the most delicious honey-garlic glazed chicken alongside tenderly roasted potatoes and green beans. Garnish with parsley.
Provided by kimmi
Categories Baked Chicken Breasts
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a sheet pan with nonstick spray.
- Prepare glaze by whisking 2 tablespoons olive oil, melted butter, honey, brown sugar, Dijon, garlic, oregano, and basil together in a small bowl. Season with salt and pepper.
- Place potatoes in a single layer on one half of the prepared sheet pan. Arrange chicken in a single layer on the other half. Drizzle remaining 1 tablespoon oil over the potatoes, then season both chicken and potatoes with salt and pepper. Spoon 1/2 of the glaze over the chicken breasts. Reserve remaining glaze.
- Roast in the center of the preheated oven for 20 minutes. Remove from the oven. Move the oven rack to the top shelf and turn on the broiler.
- Stir green beans and remaining glaze in with the potatoes and mix to combine.
- Return to the oven and broil until everything is caramelized and slightly charred, the potatoes are fork-tender, and the chicken is no longer pink in the center and the juices run clear, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 501.5 calories, Carbohydrate 47.8 g, Cholesterol 95.8 mg, Fat 19.5 g, Fiber 5.1 g, Protein 33.8 g, SaturatedFat 6.1 g, Sodium 177.2 mg, Sugar 19 g
GRILLED CHICKEN WITH LEMON, GARLIC, AND OREGANO
Categories Chicken Citrus Garlic Poultry Low/No Sugar Summer Grill/Barbecue Gourmet
Yield Makes 16 servings
Number Of Ingredients 9
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.
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.
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