Best Rosemary Chicken Oreganata Recipes

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ROAST CHICKEN WITH ROSEMARY



Roast Chicken with Rosemary image

When I was in Vicenza, Italy at an open market downtown, I smelled this scrumptious smell of roast chicken at this stand. So I bought one of their chickens and looked what they stuffed in the cavity to make it taste so good! I also do my turkeys like this too!

Provided by LILQUIZ

Categories     World Cuisine Recipes     European     Italian

Time 2h10m

Yield 6

Number Of Ingredients 4

1 (3 pound) whole chicken, rinsed
salt and pepper to taste
1 small onion, quartered
¼ cup chopped fresh rosemary

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Season chicken with salt and pepper to taste. Stuff with the onion and rosemary. Place chicken in a 9x13 inch baking dish or roasting dish.
  • Roast in the preheated oven for 2 to 2 1/2 hours, or until chicken is cooked through and juices run clear. Cooking time will vary a bit depending on the size of the bird.

Nutrition Facts : Calories 290.8 calories, Carbohydrate 1.3 g, Cholesterol 97 mg, Fat 17.2 g, Fiber 0.4 g, Protein 30.8 g, SaturatedFat 4.8 g, Sodium 94 mg, Sugar 0.5 g

ROSEMARY CHICKEN OREGANATA



Rosemary Chicken Oreganata image

Make and share this Rosemary Chicken Oreganata recipe from Food.com.

Provided by JelsMom

Categories     Chicken Breast

Time 3h45m

Yield 2 serving(s)

Number Of Ingredients 9

1/3 cup fresh lemon juice
2 tablespoons olive oil
1 1/2 teaspoons fresh rosemary, chopped
3/4 tablespoon garlic, minced
3/4 tablespoon fresh oregano, chopped
2 boneless skinless chicken breast halves
cooking spray
1/8 teaspoon kosher salt
1/8 teaspoon fresh coarse ground black pepper

Steps:

  • Combine lemon juice, olive oil, & garlic in a zip-lock plastic bag.
  • Add chicken, seal, & marinate in refrigerator 3-8 hr, turning occasionally.
  • Preheat oven to 350°. Remove chicken from bag; discard marinade.
  • Coat broiler pan with cooking spray & place chicken in a single layer on pan. Sprinkle with salt and pepper. Press in oregano & rosemary
  • Bake 45 minutes or until chicken is done.

Nutrition Facts : Calories 269.5, Fat 16.7, SaturatedFat 2.6, Cholesterol 75.5, Sodium 247.4, Carbohydrate 4.3, Fiber 0.5, Sugar 1.1, Protein 25.5

CHICKEN OREGANATO



Chicken Oreganato image

Provided by Marian Burros

Categories     dinner, easy, roasts, main course

Time 40m

Yield 4 servings

Number Of Ingredients 6

8 to 10 chicken thighs, skinned
2 tablespoons crushed dried oregano
2 tablespoons olive oil
2 large lemons
2 teaspoons minced garlic
Freshly ground black pepper to taste

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

CHICKEN OREGANATA WITH LIME



Chicken Oreganata With Lime image

Make and share this Chicken Oreganata With Lime recipe from Food.com.

Provided by threeovens

Categories     Chicken

Time 4h35m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon fresh oregano, chopped
2 teaspoons lime zest, grated
1 teaspoon ground cumin
2 teaspoons garlic cloves, minced
1/4 teaspoon fresh ground black pepper
3 lbs bone in skin on chicken breasts (4 each)
2 teaspoons extra virgin olive oil
1/2 teaspoon salt
1 tablespoon flour
1/4 teaspoon ground cumin
1 cup chicken broth
1 tablespoon tequila
1/2 teaspoon fresh lime juice

Steps:

  • In a small bowl, combine oregano, lime zest, cumin, garlic and pepper for marinade.
  • Loosen skin from chicken and rub with marinade inside and outside skin and all over chicken; arrange in a large baking dish and cover with plastic and refrigerate four hours.
  • Preheat oven to 375 degrees F.
  • Heat oil in a large oven proof skillet over medium high heat; season chicken with salt.
  • Add to skillet skin side down and brown about 5 minutes.
  • Turn chicken and transfer skillet to oven and cook until chicken is done, about 25 minutes.
  • Remove chicken to a serving platter; pour off all but 1 1/2 tablespoons of the drippings.
  • Heat the drippings over medium high heat; add flour, cumin and cook about 30 seconds while stirring.
  • Whisk in chicken broth, tequila and lime juice; bring to a boil and cook until reduced to 2/3 cups, about 2 minutes.
  • Serve with chicken.

CHICKEN OREGANATA



Chicken Oreganata 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.

Provided by justcallmetoni

Categories     Chicken Thigh & Leg

Time 55m

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, Fat 15.8, SaturatedFat 3.2, Cholesterol 188.9, Sodium 269.9, Carbohydrate 5.8, Fiber 0.4, Sugar 1.6, Protein 45.2

CHICKEN OREGANATA



Chicken Oreganata 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.

Provided by Queen Dragon Mom

Categories     Chicken

Time 1h15m

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.

CHICKEN OREGANATO



Chicken Oreganato image

This flavorful recipe is good warm, cold or at room temperature. It works very well for picnics.

Provided by Teresa C. Rouzer

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Yield 7

Number Of Ingredients 5

7 chicken thighs
2 teaspoons dried oregano
salt and pepper to taste
¼ cup olive oil
½ lemon, juiced

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Wash chicken well and pat dry. Mix oregano with salt and pepper to taste. Rub well over all of the chicken pieces. Put chicken in a greased 9x13 inch baking dish.
  • Whisk the oil with the lemon juice and drizzle half over the chicken. Bake in preheated oven for 15 minutes. Turn the chicken pieces and drizzle with the remaining oil/lemon mixture. Bake for another 15 to 20 minutes. Serve warm, cold or at room temperature!

Nutrition Facts : Calories 269.4 calories, Carbohydrate 1.1 g, Cholesterol 79 mg, Fat 22.1 g, Fiber 0.5 g, Protein 16.4 g, SaturatedFat 5.2 g, Sodium 71.9 mg

ROSEMARY OREGANO CHICKEN



Rosemary Oregano Chicken image

Delicious, easy and healthy chicken dinner recipe with a splash of olive oil, loads of lemon and spices!

Provided by Cleanfreshcuisine

Categories     Very Low Carbs

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 7

3 lbs chicken thighs, and drumsticks (Chicken breasts may be substituted)
1 cup lemon juice
1/3 cup olive oil
2 tablespoons dried oregano
2 tablespoons dried rosemary
1 teaspoon garlic powder
1 tablespoon black pepper

Steps:

  • Heat oven to 400 degrees. In a large bowl, whisk together the olive oil, lemon juice, oregano, rosemary, garlic powder and pepper.
  • Add chicken and turn to coat. Let stand for 10 minutes.
  • Pour chicken and marinade into a large baking pan.
  • Bake at 400 degrees for one hour or until chicken is nicely browned and juices run clear.
  • For this recipe, boneless chicken breasts can also be substituted. Cut the baking time to 30-35 minutes.

Nutrition Facts : Calories 605.7, Fat 47, SaturatedFat 11.5, Cholesterol 191, Sodium 174.8, Carbohydrate 5.3, Fiber 1.4, Sugar 1.1, Protein 39.8

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