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Roast Chicken with Oregano recipe

Roast Chicken with Oregano recipe



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An easy, yet delicious recipe for oven-baked chicken breasts. They carry a good oregano flavour, which will go well with roast potatoes and vegetables.

291 people made this

IngredientsServes: 6

  • 50g butter, melted
  • 4 tablespoons lemon juice
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons soy sauce
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic granules
  • 6 skinless, boneless chicken breast fillets

MethodPrep:10min ›Cook:30min ›Ready in:40min

  1. Preheat oven to 190 C / Gas 5.
  2. Combine the melted butter, lemon juice, Worcestershire sauce, soy sauce, oregano and garlic granules. Mix well.
  3. Place chicken in an ungreased 18x28cm or similar sized 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 plate and serve the drippings over hot cooked rice, if desired.

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Reviews & ratingsAverage global rating:(378)

Reviews in English (257)

by RAE333

This was sooooo good, I was very proud of being able to cook it until it was JUST done. I did change this up a bit though I added some vegetable oil to the sauce along with about 3 tbs of water because it didnt seem like enough ( I shortened the recipe to only accomodate 3 breasts). I also rubbed salt and pepper on the chicken first, and added crushed garlic to the sauce. The last few minutes I used the broiler to give it a slightly crispy top and I sprinkled some mozzerella cheese on top. VERY GOOD! Next time I think this would be good on top of pasta with sauce and maybe a little basil sprinkled on top would be good too. VERY GOOD, Highly reccomend recipe with my variations. Probably would have been a tad bland without garlic or cheese.-20 Oct 2003

by Amanda DW

INCREDIBLE! I made a couple of modifications as per other reviews. I added 1/4 tsp black pepper, 1 tsp salt, 2 tsp chicken bouillion granules, and 1 tsp basil. I marinated the chicken in the mixture for 4 hours before baking. Absolutely delicious, very flavourful!-22 Apr 2009


This is simple but very striking, especially when it is served with a watercress salad and little olive-oil roasted potatoes.

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  • 12 chicken thighs, skin on and bone in
  • 4 sprigs fresh oregano
  • 8 cloves garlic, crushed
  • Juice of 2 oranges and finely grated zest of 1 orange
  • 8 tablespoons extra-virgin olive oil
  • 2 small-medium oranges, preferably thin skinned
  • 2 teaspoons granulated sugar
  • 200g green and black olives
  • Finely grated zest of 1 orange
  • 1 tablespoon white balsamic vinegar
  • 5 tablespoons extra-virgin olive oil
  • 1 tablespoon orange juice
  • 2 cloves garlic, sliced wafer thin
  • 2 red chillis, halved, deseeded and very finely sliced
  • Leaves from 2 sprigs oregano, roughly chopped
  • 200g barrel-aged feta, broken into pieces

Recipe Summary

  • 1 chicken (3 to 3 1/2 pounds), cut into 8 pieces
  • 4 teaspoons olive oil
  • 1 ½ teaspoons dried oregano
  • 2 tablespoons dry vermouth or white wine
  • 1 teaspoon lemon juice
  • ¼ teaspoon salt
  • ⅛ teaspoon fresh-ground black pepper
  • 2 tablespoons water

Heat the oven to 375°. Coat the chicken with 3 teaspoons of the oil. Put the pieces, skin-side up, in a large roasting pan. Sprinkle the chicken with the oregano, 1 tablespoon of the vermouth, the lemon juice, salt, and pepper. Drizzle the remaining teaspoon oil over the top.

Cook the chicken until the breasts are just done, about 25 minutes. Remove the breasts and wings and continue to cook the drumsticks and thighs until done, about 5 minutes longer.

Heat the broiler. Remove the roasting pan from the oven return the breasts and wings to the pan. Broil the chicken until golden brown, about 2 minutes. Remove the chicken from the pan.

Pour off the fat from the roasting pan. Set the pan over moderate heat and add the remaining 1 tablespoon vermouth and the water. Bring to a boil, scraping the bottom of the pan to dislodge any brown bits. Boil until reduced to approximately 2 tablespoons. Add any accumulated juices from the chicken. Spoon the sauce over the chicken.

Variation: If you prefer all white or dark meat, use four bone-in breasts, eight drumsticks, or eight thighs instead of assorted pieces. Cook the breasts for twenty-five minutes or the legs for thirty minutes.

Wine Recommendation: This rustic, herbal roast chicken is best served with a full-bodied and strongly flavored white wine. Look to the south, where the earthy, richly nutty Greco di Tufo is found. Although virtually unknown, it's one of Italy's great whites.


Mediterranean Roast Chicken with Oregano and Garlic

The epitome of a cozy roast chicken dinner: It’s herby and garlicky, finished with bright lemon and served with baguette (you’ll want to sop it all up). And the carrots, fennel, and onions slowly roast alongside the chicken, becoming caramelized in the rendered chicken fat. It’s the best.

2 tablespoons fresh oregano leaves

¼ cup finely chopped parsley

½ cup olive oil, plus more for roasting

zest and juice of 1 lemon

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

1. In a large bowl, whisk together the oregano, garlic, parsley, olive oil, lemon zest, and lemon juice until well combined.

2. 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.

3. 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.


Recipe Summary

  • 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

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.


Reviews

This was very nice will definitely make again great flavour I used skinless thighs, dried oregano and dried chilli flakes. Served it with potato mash carrots and beans

I had chicken things that were skinless, used dried oregano and I forgot to take out the chicken to add the herbs as directed. Despite this, the dish came out great to rave reviews from my family. I will make again! I served with sauteed baby bok choy in garlic and ginger and coriander scented rice. Loved the quickness of this dish.

Adding review #3 - still great. Made wild rice to go under. Fantastic. Easy weeknight dinner.

"start with a room temperature pan" . when would one not start with a room temperature pan . do people store them in the refrigerator or freezer ? LOL

Need to be careful with lemon slices. Fine to brown them in the oven with chicken, but do remove before making sauce. The white pith will make your sauce completely bitter. Can be placed on chicken afterwards for garnish. Also flip your chicken pieces and cook skin-side-up in oven to baste the meat and obtain even browning. Using proper technique, this is a very decent recipe.

Just awful. Took forever to actually cook the chicken to crisp. Once I made the sauce it was so bitter it tasted like something you may had thrown up. Will not make again. GROSS.

This is one of the worst recipes I have ever made from this site. It took longer than stated, the skin was as far from crispy as you can get, and the sauce was very bitter. I followed the recipe almost exactly-including removing most of the fat as it rendered and not turning the thighs over before putting them in the oven. The only change I made was to use less lemon than called for. The sauce was so bad that we threw it out and used a glaze I had made for one of the side dishes instead. I had great hopes because there were many positive reviews here and I like the ingredients. I think I would have had a better result if I had taken the approach of the previous reviewer (put it all in a pan and roast with the thighs skin side up).

I made this but I just put everything in the pan and roasted it without doing the stove top part. I just put everything in the pan and the thighs on top of the lemon slices. The thighs turned out really crispy anyway. It was delicious!

I made this in my slow cooker -- it worked well. I served over small shell pasta and poured some of the thickened sauce over the pasta -- which the pasta immediately gobbled up. Gave a great flavor to the pasta so the sauce on its own would also be good as a pasta sauce. Chicken was beautifully tender but the lemon slices disappeared so next time I will make thicker lemon slices. I used mushrooms in the sauce but another time I will also add some more colorful vegetables as the overall appearance was a bit bland. I used skinless chicken drumsticks and used 10 so I could have some leftover to freeze for meals for my husband when I'm away. All that was left was enough for one meal! Oh and I added some sliced olives in addition to capers right before I poured the sauce over the pasta. We really liked this but it didn't really have the wow factor that I associate with 4 fork ratings hence it gets forks.

This is quite tasty and I'll make it again, although for my palate I'll use a little less lemon and a little more red pepper flakes. It is very easy to prepare and a recipe that lends itself to easy substitutions as others have commented here. Iɽ like to try it with grapefruit. Iɽ also like to try it with shitake mushrooms.

This dish had incredible flavor, had it with some rice and asparagus. Definately something Iɽ make again

Quite tasty and easy. Great weeknight meal paired with some Trader Joe's potatoes and butternut squash. I agree with other reviewers, it needs to cook longer than the recipe calls for.

This is a great recipe. I would double the sauce.

Made exactly per recipe and it was delicious! My husband, who is typically only a white meat fan, has now been converted to the "dark side". The only change is that next time I will double the sauce to mop up with bread or rice.

I didn't have lemon so I used grapefruit and lime I omitted oregano and add rosemary. so delicious.

Enjoyed the recipe however, the sauce did not thicken. Is there an ingredient missing in this rendition?

I thought this was great. I used bone-in and that worked really well. Also added capers which gave a nuce salty touch.

I had a dinner party of five adults. They all loved it and asked for recipe. Like the other reviews, I put it in the oven for 25 min. I rotated using the lid every 8 min in the oven. I also ended up pouring the fat back into the broth to make more sauce. As a side dish, I made quinoa with fresh squeezed orange and sautes poblano pepper, shallots, zucchini and then cold diced cucumber. The broth over the quinoa was so good!!

Very delicious sauce. Used bone-in thighs - because my alternative was boneless and skinless - so I had to increase the oven time to 25 minutes. Discarded all the lemon pieces once the sauce was fully developed. I'm pretty sure that stirring in a quarter cup of heavy cream at the last minute would yield a flavor that would ruin my taste for all other foods. Seriously delicious sauce.

Yummy! I cooked the thighs in the oven for much longer (40 minutes at 350 because I had another thing in the oven) and can't imagine the timing in the recipe would get them done, but every cook knows how they like their chicken thighs. Very nice combination of flavors!

I made a similar recipe in a cast iron pan with thyme. The problem i have with both recipes is that the skin sticks and doesn't get crispy enough.

I'm not sure that I can rightly rate this recipe. When I planned on making it, I had everything ready and in the pantry. but plans change. So, tonight I decided I had to use up the chicken thighs and I had no lemon and no shallot. I did, however, have an orange and sweet onion. Then I started thinking about the combination of oregano and orange, and that didn't work for me, but. I had fresh basil. So, I subbed basil for oregano, and orange for lemon, and onions for shallot (but added a bit more garlic to compensate). I upped the red pepper to about 1/2 tsp, and didn't crush it. Lastly, I finished the sauce with unsalted butter. It was phenomenal, served with roasted asparagus and roasted red potatoes. I will make it again, using the proper ingredients and update this review, but the end result was delicious.


Chicken & Marbella Sauce

A quick version of the classic savory-sweet sauce (made with green olives and prunes) helps to achieve the same irresistible flavors of slow-cooked chicken Marbella. On the side, we’re roasting Yukon Gold potatoes with fresh oregano for an aromatic lift. (Chefs, your kale may be green curly, dark green lacinato, or red.)

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

Title

Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with aluminum foil. Wash and dry the fresh produce. Halve the potatoes lengthwise cut crosswise into 1/4-inch pieces. Place the sliced potatoes and half the whole oregano sprigs on the sheet pan. Drizzle with olive oil and season with salt and pepper toss to coat. Arrange in an even layer. Roast 19 to 21 minutes, or until the potatoes are browned and tender when pierced with a fork. Remove from the oven. Carefully remove and discard the oregano sprigs. Set the roasted potatoes aside in a warm place.

While the potatoes roast, remove and discard the kale stems roughly chop the leaves. Peel and roughly chop the garlic. Using the flat side of your knife, smash the olives remove and discard the pits, then roughly chop. Roughly chop the prunes. Pick the remaining oregano leaves off the stems discard the stems.

While the potatoes continue to roast, pat the chicken dry with paper towels season with salt and pepper on both sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

While the chicken cooks, in a separate medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped kale and chopped garlic season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the kale is slightly wilted. Add 1/4 cup of water season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the kale has wilted and the water has cooked off. Turn off the heat season with salt and pepper to taste.

To the pan of reserved fond, add the chopped olives, chopped prunes, and oregano leaves season with salt and pepper. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook on medium-high, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the sugar, verjus, and ¼ cup of water (be careful, as the liquid may splatter) season with salt and pepper. Cook, stirring frequently and scraping up any fond from the bottom of the pan, 1 to 2 minutes, or until slightly thickened. Turn off the heat and season with salt and pepper to taste.

Serve the cooked chicken with the roasted potatoes and cooked kale. Top the chicken with the sauce. Enjoy!

Tips from Home Chefs

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Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with aluminum foil. Wash and dry the fresh produce. Halve the potatoes lengthwise cut crosswise into 1/4-inch pieces. Place the sliced potatoes and half the whole oregano sprigs on the sheet pan. Drizzle with olive oil and season with salt and pepper toss to coat. Arrange in an even layer. Roast 19 to 21 minutes, or until the potatoes are browned and tender when pierced with a fork. Remove from the oven. Carefully remove and discard the oregano sprigs. Set the roasted potatoes aside in a warm place.

While the potatoes roast, remove and discard the kale stems roughly chop the leaves. Peel and roughly chop the garlic. Using the flat side of your knife, smash the olives remove and discard the pits, then roughly chop. Roughly chop the prunes. Pick the remaining oregano leaves off the stems discard the stems.


Orange-oregano roast chicken, olive gremolata

With all the cookbooks that come out each year, repeating volumes filled with market-driven dishes prettily photographed in vintage cookwear on hardwood tabletops, it’s easy to overlook some of the best examples of the genre. This would be a shame, not least because in the rush for more exotic culinary locales or flashier titles you might miss “Simple: Effortless Food, Big Flavors.” This is the 10th cookbook from Northern Ireland-born, London-based cookbook author Diana Henry, who won a James Beard Award for her 2015 cookbook “A Bird in the Hand.”

Henry, a prolific writer who is also a longtime food columnist for the Sunday Telegraph, has collected more than 150 recipes in her latest book, which she describes as a follow-up to her 12-year-old cookbook “Pure Simple Cooking,” calibrated for the wider array of ingredients now available online and with a shift toward cooking that’s more grain- and vegetable-focused. Thus there are recipes for everyday sorts of things, divided up by headings as simple as the conceit of the book: eggs and roasts, vegetables and toasts. All this happy simplicity isn’t deceptive as it is with some cookbooks engineered by lesser writers. Rather, the forthright recipes and chatty asides are plain in the way that Jane Grigson and Richard Olney were plain, which is to say that these writers share a lovely economy both of language and of the cooking itself.

But don’t think that “Simple” is a simple book in scope, as Henry’s recipes include a pantheon of flavors (Middle Eastern, Moroccan, Nordic, Indian), along with techniques and ingredients (‘Nduja, salmon roe, harissa) pulled from other cultures. The first recipe in the book is for a donburi, or Japanese rice bowl, that Henry says she stole from Nobu the last is for a Turkish coffee pudding. In between are pages loaded with Laura Edwards’ appealing photography (ceramics, jam-filled spoons), Henry’s cheerful commentary (the joys of canned food) and of course, a lot of truly wonderful recipes. We made her orange-oregano roast chicken in the Test Kitchen, and there is no greater recommendation than four people gathered around a hot All-Clad sauté pan, the air perfumed with oranges and herbs, the only sound one of spoons against metal.


Roast Chicken with Oregano recipe - Recipes

Tabbouleh is a Middle Eastern salad of cooked bulgur tossed with fresh herbs, lemon juice, and vegetables. I like to toss cubes of roasted chicken into the mix. When I lived in Los Angeles I often enjoyed a version of this tabbouleh from the Jewish deli down the street I loved how the bursting juices of the cherry tomatoes paired with the salty succulent chicken and the bright fresh herbs in the most utterly refreshing way. It makes any incredibly hot day much more bearable.

2 pounds large chicken breasts, bone in and skin on

1/4 cup plus 1 teaspoon extra virgin olive oil

1/2 teaspoon dried oregano

1-3/4 teaspoons kosher salt

3/4 teaspoon freshly ground black pepper

1 teaspoon finely grated lemon zest

1/4 cup freshly squeezed lemon juice

7 ounces cherry tomatoes, halved

1 cup finely chopped fresh parsley

3 tablespoons finely chopped fresh mint

6 green onions, thinly sliced

Preheat the oven to 375 degrees.

Coat the chicken with the 1 teaspoon olive oil, the oregano, 1 teaspoon of the salt, and 1/2 teaspoon of the black pepper and place on a baking sheet. Roast for about 1 hour, until the skin is golden and the chicken is cooked through. Let cool slightly. Peel the skin off the chicken and remove the meat from the bone by gently easing your fingers underneath the breast meat to peel it off the bone in one large piece, then cut into roughly 1-inch cubes. Set aside.

While the chicken is roasting, bring the stock, water, bulgur, lemon zest, and 1/4 teaspoon of the remaining salt to a boil in a medium saucepan over medium heat. Cover, reduce the heat to low, and simmer until the bulgur absorbs the liquid, 12 to 15 minutes. Fluff lightly with a fork and set aside.

In a small bowl, whisk together the lemon juice with the remaining 1/4 cup olive oil, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper. Set the dressing aside.

In a large bowl, toss together the chicken, bulgur, lemon dressing, tomatoes, parsley, mint, green onions, and garlic until evenly dispersed. Serve immediately.


Roasted Chicken Thighs with Lemon and Oregano

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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. Squeeze 1 lemon wedge over and season sauce with salt, pepper, and juice from remaining lemon wedge, if desired. Drizzle with 2 teaspoons oil. Return chicken to skillet, skin side up, to rewarm. Serve topped with caramelized lemon slices.

How would you rate Roasted Chicken Thighs with Lemon and Oregano?

I used small skin-on, bone-in thighs for this recipe. I added 10 minutes to both cooking phases to compensate (20 minutes stove, 16 minutes oven), and they were cooked to tender perfection. The sauce was good as written, but I added a touch of honey and hot mustard to liven it up. I also omitted the 2 tsp of oil at the end, because with respect, that's what grass-fed butter is for. I also removed the lemon slices from underneath the chicken just before serving. They added excellent flavor, but did not look very appetizing in the end. Served with mashed potatoes and roasted carrots.

I only had boneless skinless chicken thighs on hand so I modified this recipe. It still had great flavour with pretty presentation. I pan seared the chicken thighs and arranged them in a single layer in an oven-proof dish. I scattered the lemon slices over top with an extra squeeze of lemon juice and then poured the shallot, oregano, wine, stock, chilli pepper and broth reduction over top and baked until the thighs were cooked through. Quick, easy weeknight dinner. I’ll try the proper bone in version next.

The flavour is definitely on point, but like many other reviewers have said, the timing is incredibly inaccurate and way too low. On a cast iron on medium heat, I had to cook skin side down at least 12-15 minutes, pouring off liquid once every 2 minutes or so to ensure crispy skin. Then, I had to bake at 425 F at least 16-18 minutes (much longer than the 6-8 the recipe suggests). Great flavour recipe, but in terms of technique it needs to be tested much more. The recipe calls for 4 large thighs but reads like it was developed for 4 tiny thighs. My times were accurate for medium. With these adjustments, though, it turned out well.


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