Chicken Oreganata With Lime Recipes

Steps:

• Place the chicken cubes in a shallow dish. Whisk together the lemon juice, wine, olive oil, oregano, salt, if using, and white pepper. Pour over the chicken. Cover and refrigerate for at least 1 hour or overnight.
• Preheat the oven to 450 degrees F.
• Spread the potatoes in a shallow roasting pan. Roast for 15 minutes. Add the chicken with its marinade. Cover with foil and bake for 30 minutes. Uncover, stir the potato-chicken mixture, and continue to bake for another 15 minutes. Remove from the oven and let stand for 5 minutes before dividing among 4 heated dinner plates. Serve with a Vegetable Stack alongside.
• Place the carrot slices and squash strips in a vegetable steamer over simmering water. Cover and steam for 2 minutes. Add the snow peas to the steamer and continue to steam for another 1 to 2 minutes, until all the vegetables are crisp-tender.
• Divide the snow peas among the 4 dinner plates, arranging closely together lengthwise to form a flat base. Arrange the carrot slices on top of the snow peas and top with the strips of squash in the same direction as the snow peas. Serve hot.

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.

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!

Steps:

• Heat oven to 425 degrees and, if you like, line a sheet pan with parchment paper (not essential but helpful for cleaning up).
• Trim the ends off 1 lemon, then cut the lemon in half crosswise.Thinly slice one half of the lemon into rounds, then cut the rounds into quarters, creating small triangles. Shake out the seeds then place the lemon quarters into a large bowl. Save the remaining lemon half for serving. Cut the remaining whole lemon into wedges, for serving.
• Add chicken and potatoes to the large bowl with the lemon quarters. Add the oregano, salt and pepper; toss well. (Your hands are the best tools here.) Drizzle in the oil and toss again.
• Arrange chicken thighs skin side up on one half of the prepared sheet pan, and potatoes and lemons on the other, spreading the potatoes out into one layer. Roast for 20 minutes. Using a long-handled spoon, stir the potatoes, then spread them out again in one layer. (You don't have to touch the chicken.) Continue roasting until chicken and potatoes are cooked through and everything is golden and crisped, another 15 to 20 minutes (40 to 45 minutes total roasting time).
• To serve, squeeze the juice from the lemon half all over chicken and potatoes and give everything a good stir to incorporate all the tasty juices and browned bits at the bottom of the pan. Sprinkle with more oregano and salt, and serve with additional lemon wedges and condiments on the side.

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.

Steps:

• Preheat oven to 350°F. Cut both lemons into 8 wedges, reserve. In small bowl, combine bread crumbs, diced pepper, garlic, oregano and zest. Stir in oil until moistened.
• Place chicken in roasting pan. With fingers, separate skin from chicken breast starting from neck. Spread bread crumb mix over breast meat, pat down to smooth. Sprinkle skin with salt & pepper.
• Roast for about 1 hr and 40 min or until meat thermometer registers 180°F. Add lemon wedges last 30 min. Let stand for 10 min before carving. Serve chicken with roasted lemon wedges.