CHICKEN OREGANATA RECIPES

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CHICKEN OREGANATA RECIPE - GREEK.FOOD.COM



Chicken Oreganata Recipe - Greek.Food.com image

I love the combination of lemon, garlic and oregano common in so many Greek recipes. Naturally, I had to save this one found on the Cooking Light website. Have not tried it yet but will do so soon.

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 4 serving(s)

Number Of Ingredients 8

1 cup fresh lemon juice
2 tablespoons olive oil
2 tablespoons minced garlic
1/2 tablespoon dried Greek oregano
2 lbs boneless skinless chicken thighs (about 8)
cooking spray
1/8 teaspoon salt
1/4 teaspoon black pepper

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.

Nutrition Facts : Calories 350.8, FatContent 15.8, SaturatedFatContent 3.2, CholesterolContent 188.9, SodiumContent 269.9, CarbohydrateContent 5.8, FiberContent 0.4, SugarContent 1.6, ProteinContent 45.2

CHICKEN OREGANATA RECIPE - FOOD.COM



Chicken Oreganata Recipe - Food.com image

Adopted! Original poster comments: This chicken recipe has a Greek flavor to it without being overly spicy. It would also work with chicken breasts or other parts. My comments: I am reworking this recipe to be more in line with what I would expect from an oreganata. I will continue to tweak it until I really like everything about it. Still needs some work, IMO.

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 6 serving(s)

Number Of Ingredients 15

6 gloves garlic, crushed
1/2 cup olive oil
2 large potatoes, unpeeled
1 cup breadcrumbs
2 tablespoons parsley, chopped
1 teaspoon oregano, dried Mediterranean
1 teaspoon lemon zest
1 small onion, vidalia sliced very thin
1 large tomatoes, cored cut into 6 slices each
6 chicken thighs
1/4 cup olive oil
3 tablespoons lemon juice
2 tablespoons parsley, chopped
black pepper
salt

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.

Nutrition Facts : Calories 705.7, FatContent 42.8, SaturatedFatContent 8.2, CholesterolContent 79, SodiumContent 224.7, CarbohydrateContent 57.6, FiberContent 5.5, SugarContent 4.2, ProteinContent 25.4

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