SOPRANOS' BAKED CHICKEN WITH POTATOES, LEMON & OREGANO
This simple dish is heart-healthy, light, and very satisfying! The Sopranos' Family Cookbook, Recipe by Michele Scicolone, 2002
Provided by Heather3271
Categories Chicken
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees.
- Squeeze the juice from 1 lemon. Slice the other one.
- Put the chicken and potatoes in a baking pan large enough to hold them in a single layer. Sprinkle the lemon juice, oil, oregano, garlic, and salt and pepper to taste. Turn the pieces to coat evenly, then turn the chicken skin side up. Tuck the lemon slices and potatoes in between the chicken pieces.
- Bake the chicken for 45 minutes. Baste with the pan juices. Continue to bake, basting occasionally, for 15 to 30 minutes longer or until the chicken is browned and the potatoes are tender.
- Transfer the chicken, potatoes, and lemon slices to a serving platter. Tip the pan and skim off the fat. Pour the juices over the chicken and serve.
- NOTES: Red potatoes are yummy, too!
BAKED OREGANO CHICKEN
Oregano provides an aromatic flavor to this baked chicken - a dinner ready in 35 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 425°F. Spray 9-inch square pan with cooking spray. Remove fat from chicken.
- In shallow dish, mix bread crumbs, cheese, oregano, garlic salt and pepper. Spread mustard on all sides of chicken. Coat chicken with bread crumb mixture. Place in pan.
- Bake uncovered about 25 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
Nutrition Facts : Calories 220, Carbohydrate 7 g, Cholesterol 90 mg, Fat 1/2, Fiber 0 g, Protein 34 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 0 g, TransFat 0 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
BAKED LEMON OREGANO CHICKEN BREASTS
Make and share this Baked Lemon Oregano Chicken Breasts recipe from Food.com.
Provided by Tina A
Categories Chicken Breast
Time 32m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- preheat oven to 350.
- place chicken breasts into a square casserole dish.
- throw the margarine on.
- add lemon juice.
- sprinkle oregano all over.
- Bake for 30 minutes or until chicken is completely cooked through, stirring sauce after 10 - 15 minutes.
- spoon some of the butter sauce over the chicken & your baked potato.
Nutrition Facts : Calories 664.1, Fat 58.9, SaturatedFat 11.8, Cholesterol 92.8, Sodium 623.6, Carbohydrate 3.5, Fiber 0.3, Sugar 0.8, Protein 30.9
BAKED OREGANO CHICKEN
Number Of Ingredients 7
Steps:
- 1. Heat oven to 425°. Spray square pan, 9 X 9 X 2 inches, with cooking spray. Remove fat from chicken. 2. Mix bread crumbs, cheese, oregano, garlic salt and pepper. Spread mustard on all sides of chicken. Coat chicken with bread crumb mixture. Place in pan. 3. Bake uncovered about 25 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. NUTRITION INFORMATION 1 Serving Calories 210 (Calories from Fat 55) Fat 6g (Saturated 2g) Cholesterol 85mg Sodium 450mg Carbohydrate 6g (Dietary Fiber 1g) Protein 34g % DAILY VALUE: Vitamin A 0% Vitamin C 0% Calcium 8% Iron 10% DIET EXCHANGES: 1 Starch, 4 1/2 Very Lean MeatFrom "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
KOTA RIGANATI - GREEK OREGANO BAKED CHICKEN
This recipe was found on greecefoods.com I haven't tried it yet, but it looks like a tasty recipe. Prep time includes marinating time overnight. The recipe may take about 2 hours, but most of that is just waiting for the oven. The only real prep is the potatoes. -Update, still haven't made this, but now I really want to! I updated the recipe to match with Reen's comments. Thanks!
Provided by MC Baker
Categories Chicken
Time 14h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients except potatoes with chicken and place in a plastic bag and marinate overnight in the refrigerator.
- Bake chicken uncovered at 425 F until slightly browned.
- Add potatoes, cover with foil and bake at 325 F for 1 hour to 1 1/2 hours.
Nutrition Facts : Calories 667.3, Fat 40.7, SaturatedFat 12.6, Cholesterol 123.8, Sodium 2492.1, Carbohydrate 45, Fiber 5.8, Sugar 2.3, Protein 30.9
BAKED OREGANO CHICKEN
Make and share this Baked Oregano Chicken recipe from Food.com.
Provided by nemokitty
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Set the oven to 375. Spray 8 inch square pan.
- Mix breadcrumbs, cheese, oregano, garlic and pepper.
- Spread the mustard on the chicken. Coat chicken with crumbs.
- Bake 20 minutess.
Nutrition Facts : Calories 298.3, Fat 15.1, SaturatedFat 4.4, Cholesterol 95, Sodium 355.8, Carbohydrate 6, Fiber 0.9, Sugar 0.6, Protein 32.8
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