Best Oregano Chicken Vegetables Recipes

POLLO OREGANATA (CHICKEN AND VEGETABLES ROASTED WITH OREGANO) image

Categories Chicken

Number Of Ingredients 12

1 whole chicken breast
3 small Yukon Gold potatoes
1 small onion
2 ribs celery
1 bulb fennel
1 large carrot
2 cloves garlic, minced
11/2 tablespoons oregano
3 tablespoons EVOO
1/4 cup dry white wine
Salt and freshly ground black pepper to taste.
1/4 cup grated pecorino romano

Steps:

Heat the oven to 375 degrees. Split the chicken breast in half. Cut each half in 4 pieces of equal size for even roasting. Cut the fennel in half. Cut each half in 4 wedges. Cut the onion in half. Cut each half in 4 wedges. Cut the celery in 2 inch strips. Cut the carrot in half. Cut each half in 2 inch strips. Put all of the ingredients in a baking ban. Add the EVOO, oregano, some of the pecorino, salt and pepper to taste and toss to coat every thing well. Spread the ingredients evenly in the pan with the chicken pieces on top skin side up. Pour the wine into the bottom of the pan. Sprinkle the pecorino and a bit more oregano evenly over the top of all the ingredients. Cover tightly with aluminum foil. Bake for about 20-25 minutes. Remove the pan from the oven. Raise the oven temperature to 425. Remove the aluminum foil. Be careful of the steam that will be released. Put the pan back in the oven until the chicken and vegetables are golden brown, about 15 minutes. Arrange the chicken and all the vegetables on a platter and top with the pan juices. If you want a thicker sauce put the pan juices in a pan over a high flame and simmer until reduced by half. Serve immediately.

Oregano Chicken & Vegetables image

Provided by Dancer

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 16

1 -2 lb meaty chicken piece, skinned
1/4 teaspoon salt
1/8 teaspoon black pepper
nonstick cooking spray
1 clove garlic, minced
1 lemon, thinly sliced
1 large tomatoes, peeled and chopped
1/4 cup pitted ripe olives
1/2 cup onion, chopped
1/4 cup fresh parsley, snipped
1 tablespoon fresh oregano, snipped or 1 teaspoon dried oregano, crushed
1/8 teaspoon ground red pepper
1/2 cup dry white wine or 1/2 cup chicken broth
1 cup chicken broth
1 medium sweet green pepper, cut into strips
1 medium sweet red pepper, cut into strips

Steps:

Sprinkle chicken with salt and pepper.
Lightly coat a nonstick skillet with nonstick cooking spray.
Cook chicken over medium heat about 15 minutes or until light brown, turning once, reduce heat.
Place the garlic, half of the lemon slices, half of the tomato, the olives, onion, parsley and oregano over chicken pieces in the skillet.
Sprinkle with ground red pepper.
Add the wine and the cup broth.
Simmer, covered, for 15 minutes.
Add the remaining tomato and the sweet peppers.
Cook, uncovered for 5 to 10 minutes more or until sweet peppers are crisp-tender and chicken is tender and no longer pink.
Transfer the chicken and vegetables to a platter.
Garnish with remaining lemon slices.