Best 14 Lemon Chicken With Oregano Recipes

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Lemon chicken with oregano is a flavorful and aromatic dish that is sure to tantalize your taste buds. This classic dish originates from the Mediterranean region, where the vibrant flavors of lemon and oregano are often combined to create delicious meals. The combination of tangy lemon and earthy oregano creates a perfect balance of flavors that will leave you wanting more. If you're looking for a simple yet delectable meal that is bursting with Mediterranean charm, then look no further than lemon chicken with oregano.

Let's cook with our recipes!

LEMON CHICKEN OREGANO



Lemon Chicken Oregano image

This is a tasty, tender recipe that can be broiled in the oven or cooked on the grill.

Provided by ROSYRD

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 8h20m

Yield 4

Number Of Ingredients 7

¼ cup lemon juice
2 tablespoons olive oil
1 clove garlic, minced
1 teaspoon ground oregano
½ teaspoon salt
½ teaspoon ground black pepper
4 (4 ounce) skinless, boneless chicken breast halves

Steps:

  • Mix lemon juice, olive oil, garlic, oregano, salt, and black pepper in a bowl; pour into a sealable plastic bag. Add the chicken to the bag, coat with the marinade, and squeeze air from the bag before sealing. Refrigerate 8 hours to overnight.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
  • Cook chicken on hot grill until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 191.8 calories, Carbohydrate 2 g, Cholesterol 64.6 mg, Fat 9.5 g, Fiber 0.3 g, Protein 23.8 g, SaturatedFat 1.7 g, Sodium 347.5 mg, Sugar 0.4 g

LEMON CHICKEN WITH OREGANO



Lemon Chicken with Oregano image

-Dorothy Reinhold, Malibu, California

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 6

4 chicken leg quarters (3-1/2 pounds)
3 tablespoons lemon juice
2 tablespoons honey
1 tablespoon olive oil
3 garlic cloves, minced
2 to 4 teaspoons dried oregano

Steps:

  • With a sharp knife, cut leg quarters at the joints if desired. Place chicken in a greased 13x9-in. baking dish. Combine the lemon juice, honey, oil, garlic and oregano; spoon over chicken. , Bake, uncovered, at 375° for 45 minutes or until a thermometer reads 180°, basting occasionally with pan juices.

Nutrition Facts :

OREGANO-LEMON CHICKEN



Oregano-Lemon Chicken image

This recipe is easy and always a crowd pleaser!

Provided by samanathon

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 6

Number Of Ingredients 6

3 pounds skinless, boneless chicken breast halves
3 tablespoons lemon juice
2 tablespoons honey
1 tablespoon olive oil
3 cloves garlic, minced
2 teaspoons dried oregano

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  • Place chicken breast halves into prepared baking dish. Whisk lemon juice, honey, olive oil, garlic, and oregano together in a bowl and pour the mixture over chicken breasts.
  • Bake in the preheated oven until chicken is no longer pink inside, the juices run clear, and an instant-read meat thermometer inserted into the thickest part of a breast reads 180 degrees F (80 degrees C), about 45 minutes. Baste chicken with pan juices every 15 minutes while baking.

Nutrition Facts : Calories 276.6 calories, Carbohydrate 7.2 g, Cholesterol 117.2 mg, Fat 6.9 g, Fiber 0.3 g, Protein 44.3 g, SaturatedFat 1.6 g, Sodium 96.6 mg, Sugar 6 g

LEMON AND OREGANO CHICKEN



Lemon and Oregano Chicken image

Provided by Nancy Fuller

Categories     main-dish

Time 1h15m

Yield 8 to 10 servings

Number Of Ingredients 12

One 4- to 4 1/2-pound chicken, cut into 10 pieces
Kosher salt and ground black pepper
2 tablespoons olive oil
3 shallots, cut into 1-inch-thick pieces through the stem
2 cloves garlic, smashed and roughly chopped
2 medium leeks, white part only, sliced into 1 1/2-inch rounds and rinsed
One 14-ounce can whole artichoke hearts in water, drained
5 tablespoons fresh oregano leaves
3 tablespoons unsalted butter, cut into pieces
1/3 cup dry white wine
1 1/2 cups chicken broth or stock
1/2 lemon, thinly sliced into rounds

Steps:

  • Preheat the oven to 350 degrees F.
  • Sprinkle the chicken all over with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Working in batches if necessary, brown the chicken on both sides, skin-side down first, until golden and crisp, about 5 minutes per side. Remove from the pan and set aside.
  • Reduce the heat to medium and stir in the shallots, garlic, leeks, artichoke hearts and 3 tablespoons of the oregano; cook just until softened, 5 minutes. Add the browned chicken, skin-side up, back to the pan and then add the butter, wine and chicken broth. Top with the lemon slices and transfer the pan to the oven. Bake until chicken is cooked through, 40 to 45 minutes. Garnish with the remaining 2 tablespoons oregano to serve.

LEMON AND OREGANO POUNDED CHICKEN



Lemon and Oregano Pounded Chicken image

Provided by Giada De Laurentiis

Categories     main-dish

Time 4h30m

Yield 4 servings

Number Of Ingredients 5

2 teaspoons lemon zest plus 1 tablespoon lemon juice
2 teaspoons chopped fresh oregano
Kosher salt
2 tablespoons olive oil
Four 6-ounce boneless, skinless chicken breasts

Steps:

  • In a large resealable plastic bag, add the lemon zest and juice, oregano, 1 1/4 teaspoons salt and 1 tablespoon of the oil. Massage the bag to combine the ingredients. Add the chicken breasts, seal the bag and massage the marinade evenly into the chicken. Lay the bag flat with the chicken breasts all flat in the bag and let the air out of the bag. Using a small skillet, flat mallet or even the heel of your hand, pound the chicken to flatten slightly. It should be 1/2 to 3/4 inch thick. Marinate in the refrigerator for at least 4 hours and up to 10 hours.
  • Remove the chicken from the refrigerator 15 minutes before cooking.
  • Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon oil to the hot skillet and swirl to coat the bottom. Add the chicken, smooth side down, and place something heavy on top of the chicken (a brick wrapped in aluminum foil or small cast-iron skillet works well here). Cook until deep golden brown on the first side, about 5 minutes. Remove the weight and flip the chicken. Continue to cook on the second side until it is firm to the touch and an instant-read thermometer inserted in the thickest part reads 160 degrees F, about 5 minutes more. Remove to a plate to rest. Add 1/3 cup of water to the skillet to deglaze. Pour the juices over the rested chicken to serve.

OREGANO-LEMON CHICKEN



Oregano-Lemon Chicken image

I've been known to make this recipe twice a week-it's so delicious. I like to call it "sticky chicken" since the slightly sweet sauce of honey, lemon juice and hers nicely coats the chicken thighs.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 6

6 bone-in chicken thighs (3 pounds)
3 tablespoons lemon juice
2 tablespoons honey
1 tablespoon olive oil
3 garlic cloves, minced
2 teaspoons dried oregano

Steps:

  • Place the chicken in a greased 13x9-in. baking dish. Combine the lemon juice, honey, oil, garlic and oregano; pour over chicken. , Bake, uncovered at 375° for 45 minutes or until a thermometer reads 180°, basting occasionally with pan juices.

Nutrition Facts : Calories 147 calories, Fat 7g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 39mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 13g protein.

GRILLED CHICKEN WITH OREGANO AND LEMON



Grilled Chicken with Oregano and Lemon image

This simple weeknight supper gets a sunny lift from lemon and fresh oregano and a crunch from hazelnuts.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 20m

Number Of Ingredients 8

4 large chicken cutlets or 8 small (about 1 pound total)
2 garlic cloves, smashed and peeled
2 sprigs plus 2 teaspoons chopped fresh oregano
1/2 lemon, quartered, plus 1 tablespoon lemon juice, plus wedges for serving (optional)
Coarse salt and ground pepper
1 tablespoon extra-virgin olive oil, plus more for grill
1 cup orzo
1/4 cup toasted hazelnuts, chopped

Steps:

  • In a medium bowl, combine chicken, garlic, and oregano sprigs. Add lemon quarters, squeezing juice into bowl as you go; season with salt and pepper. Cover with plastic wrap and refrigerate 30 minutes.
  • Set a medium pot of salted water to boil. Heat grill pan or grill to medium-high. Clean and lightly oil hot grill. Remove chicken from marinade and grill until cooked through, about 3 minutes total, flipping once. Transfer cutlets to a platter and tent with foil to keep warm.
  • Meanwhile, cook orzo according to package instructions. Drain orzo and transfer to a medium bowl. Stir in chopped oregano, 1 tablespoon lemon juice, oil, and hazelnuts; season with salt and pepper. Serve chicken and orzo with lemon wedges if desired.

Nutrition Facts : Calories 364 g, Fat 11 g, Fiber 2 g, Protein 30 g

LEMON-OREGANO CHICKEN



Lemon-Oregano Chicken image

Looking for a quick but tasty dinner idea? Serve with rice pilaf and a nice vegetable or salad and you've got a recipe for success. Prep time includes marinating time.

Provided by SharleneW

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 6

1/2 cup lemon juice
2 tablespoons extra virgin olive oil
1 tablespoon dried oregano
2 cloves garlic, pressed or minced
1/4 teaspoon pepper
4 whole chicken legs (thighs with drumsticks, 2 1/3 pounds total)

Steps:

  • In large plastic food bag (or bowl), combine lemon juice, oil, oregano, garlic and pepper.
  • Trim and discard excess fat from chicken.
  • Rinse and place in bag.
  • Seal and turn to mix chicken with marinade.
  • Let stand 10 to 20 minutes, turning occasionally.
  • (You can keep this in refrigerator up to 1 day in advance).
  • Remove chicken from marinade and place pieces slightly apart on a rack in broiler pan.
  • Reserve marinade.
  • Broil about 6 inches from heat, turning as needed to brown evenly, until meat is no longer pink at bone (25 to 30 minutes), basting occasionally with reserved marinade.

ROASTED CHICKEN THIGHS WITH LEMON AND OREGANO



Roasted Chicken Thighs with Lemon and Oregano image

Want super-crisp chicken without having to add much fat? Start with a room-temperature pan: As the skillet becomes hot, the chicken skin will gradually render its fat, becoming browned and crackling.

Provided by Bon Appétit Test Kitchen

Categories     Chicken     Roast     Quick & Easy     Dinner     Lemon     Healthy     Oregano     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

1 lemon
4 large or 8 small skin-on, boneless chicken thighs
Kosher salt and freshly ground black pepper
3 teaspoons olive oil, divided
3 sprigs oregano
1 tablespoon minced shallot
1/2 garlic clove, minced
1/8 teaspoon crushed red pepper flakes
1/4 cup dry white wine (such as Sauvignon Blanc)
1/2 cup low-sodium chicken broth

Steps:

  • Preheat oven to 425°F. Very thinly slice half of lemon; discard any seeds. Cut remaining lemon half into 2 wedges. Season chicken thighs with salt and pepper.
  • 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.
  • 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.
  • 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.
  • 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.

GRILLED CHICKEN WITH LEMON AND OREGANO



Grilled Chicken with Lemon and Oregano image

This grilled chicken is juicy and delicious and the skin is nice and crispy, too.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h15m

Number Of Ingredients 8

1 tablespoon grated lemon zest
1/3 cup freshly squeezed lemon juice (from 2 lemons)
1/4 cup finely chopped fresh oregano (or 1 tablespoon dried)
2 tablespoons olive oil, plus more for grates
Coarse salt and ground pepper
4 chicken halves (1 1/2 pounds each) or 2 whole chickens, split
4 lemons, halved crosswise
Oregano sprigs (optional)

Steps:

  • Make marinade: In a small bowl, whisk together lemon zest and juice, oregano, oil, 2 teaspoons coarse salt, and 1 teaspoon pepper. Divide marinade between 2 large resealable plastic bags. Place 2 chicken halves in each bag; shake to coat. Let marinate at room temperature 30 minutes, turning bags occasionally.
  • Preheat grill to medium; lightly oil grates. Remove chicken from marinade, and pat dry with paper towels. Place chicken, skin side up, on grill. Cover and cook, until lightly browned and cooked through, about 20 minutes. Turn chicken over; cover and cook until well browned, 10 to 15 minutes (an instant-read thermometer should register 175 degrees when inserted into thickest part of meat, avoiding bone). If chicken is browning too quickly, move to cooler parts of grill or turn grill to low heat.
  • Transfer chicken to a cutting board. Tent with foil; let rest 10 minutes. Meanwhile, place lemon halves on grill, cut side down; cook until slightly charred, 8 to 10 minutes. Cut chicken pieces in half; serve with grilled lemon halves, and, if desired, garnish with oregano sprigs.

Nutrition Facts : Calories 518 g, Fat 37 g, Protein 42 g

SOPRANOS' BAKED CHICKEN WITH POTATOES, LEMON & OREGANO



Sopranos' Baked Chicken With Potatoes, Lemon & Oregano image

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

2 lemons
3 1/2-4 lbs boneless skinless chicken breasts
3 potatoes, fist-sized, peeled and cut into wedges (preferably Yukon Gold)
1 tablespoon olive oil
1 teaspoon dried oregano
2 garlic cloves, chopped
salt & freshly ground black pepper

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!

GRILLED CHICKEN WITH LEMON, GARLIC, AND OREGANO



Grilled Chicken with Lemon, Garlic, and Oregano image

Categories     Chicken     Citrus     Garlic     Poultry     Low/No Sugar     Summer     Grill/Barbecue     Gourmet

Yield Makes 16 servings

Number Of Ingredients 9

1/4 cup fresh lemon juice
1/4 cup finely chopped fresh oregano
2 tablespoons minced garlic
2 tablespoons kosher salt
2 teaspoons black pepper
1/3 cup olive oil
12 whole chicken legs (7 lb)
8 chicken breast halves with skin and bones (8 lb)
5 lemons, cut crosswise into 1/3-inch-thick slices

Steps:

  • Whisk together lemon juice, oregano, garlic, 1/2 tablespoon salt, and 1/2 teaspoon pepper in a large bowl and add oil in a slow stream, whisking.
  • Discard excess fat from chicken and season with remaining 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper.
  • To cook chicken using a charcoal grill:
  • Open vents on bottom of grill and on lid. Light a large chimney starter of charcoal briquettes (80 to 100) and pour them evenly over 1 side of bottom rack (you will have a double or triple layer of briquettes).
  • When charcoal turns grayish white (15 to 20 minutes) and you can hold your hand 5 inches above rack for 3 to 4 seconds, sear chicken legs in 3 batches on lightly oiled grill rack over coals, uncovered, turning once, until well browned, 6 to 8 minutes total, then transfer as cooked to a tray.
  • Put all browned legs on side of grill with no coals underneath and cook, covered with lid, turning occasionally, until just cooked through (flesh will no longer be pink when cut near joint), 15 to 25 minutes more. Transfer legs to bowl with lemon dressing and turn to coat, then transfer to a serving platter and keep warm, loosely covered with foil, while cooking breasts.
  • Add 15 briquettes evenly to coals and wait until they just light, about 5 minutes. (They will not be grayish white yet but will give off enough heat with other briquettes to maintain correct cooking temperature.)
  • Sear chicken breasts, starting with skin sides down, in 2 batches on rack over coals, uncovered, turning once, until well browned, 6 to 8 minutes total, then transfer as cooked to tray.
  • Put all browned chicken breasts on side of grill with no coals underneath and cook, covered with lid, turning occasionally, until just cooked through (the meat next to the tender, when opened slightly, will be moist but no longer pink), 12 to 15 minutes more. Transfer breasts to bowl with lemon dressing and turn to coat, then transfer to platter with legs.
  • Grill lemon slices on rack over coals, uncovered, until grill marks appear, about 3 minutes on each side, and transfer to platter with chicken.
  • To cook chicken using a gas grill:
  • Preheat all burners on high, then adjust heat to moderately high. Turn off 1 burner and arrange chicken legs on lightly oiled rack above it. Cook, covered with lid, turning legs once, until cooked through, about 40 minutes total. Transfer legs to bowl with lemon dressing and turn to coat, then transfer to a serving platter and keep warm, loosely covered with foil, while cooking breasts.
  • Cook chicken breasts on rack above unlit burner, covered with lid, turning once, until just cooked through (the meat next to the tender, when opened slightly, will be moist but no longer pink), about 30 minutes total. Transfer breasts to bowl with lemon dressing and turn to coat, then transfer to platter with legs.
  • Grill lemon slices on rack over flames, uncovered, until grill marks appear, about 3 minutes on each side, and transfer to platter with chicken.

LEMON & OREGANO CHICKEN TRAYBAKE



Lemon & oregano chicken traybake image

An all-in-one supper of roast, cheap chicken thighs and crispy new potatoes with all the sunshine flavours of the Med

Provided by Good Food team

Categories     Dinner, Main course

Time 1h10m

Number Of Ingredients 9

500g new potato , thinly sliced
2 tbsp olive oil
6-8 chicken thighs , skin on
8 shallots
100g bacon lardon
1 lemon , sliced into wedges
5 oregano sprigs
100ml white wine (see tip below)
200ml chicken stock

Steps:

  • Heat oven to 220C/200C fan/gas 7. Tip the potatoes into a large shallow roasting tin, drizzle with 1 tbsp of the oil, season well and toss to coat. Roast for 20 mins until starting to crisp.
  • Season the chicken thighs and add to the roasting tin along with the shallots, bacon lardons, lemon wedges and oregano. Drizzle with the remaining oil, then return to the oven for 20 mins. Pour over the wine and stock, and roast for a final 20 mins until the chicken is golden and cooked through.

Nutrition Facts : Calories 515 calories, Fat 32 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 1.3 milligram of sodium

LEMON CHICKEN OREGANO (COOKING FOR 2)



Lemon Chicken Oregano (Cooking for 2) image

Sophisticated chicken can be simple. From Prevention® Healthy Cooking.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 2

Number Of Ingredients 7

2 boneless, skinless chicken breasts
2 tablespoons lemon juice
1 tablespoon no-trans-fat margarine or butter, melted
3/4 teaspoon dried oregano
1/2 teaspoon lemon pepper seasoning
1/8 teaspoon salt
2 teaspoons finely chopped parsley or chives, if desired

Steps:

  • Heat oven to 375°F. Coat small baking dish with cooking spray. Place chicken in a single layer in dish. Pour lemon juice and margarine over chicken. Sprinkle with oregano, lemon pepper, and salt.
  • Bake about 15 minutes, or until a thermometer inserted in thickest portion registers 160°F and juices run clear.
  • Serve drizzled with pan juices. Sprinkle with parsley or chives.

Nutrition Facts : Calories 160, Carbohydrate 2 g, Cholesterol 75 mg, Fat 1/2, Fiber 0 g, Protein 26 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 0 g, TransFat 0 g

Tips:

  • Use a good quality lemon. The flavor of the lemon is key in this dish, so make sure to use a lemon that is fresh and juicy. Meyer lemons are a great option, as they have a sweeter, less tart flavor than regular lemons.
  • Don't overcook the chicken. Chicken breasts can dry out quickly, so it's important to cook them over medium heat and not overcook them. Cook the chicken until it is just cooked through, or until it reaches an internal temperature of 165 degrees Fahrenheit.
  • Use fresh oregano. Fresh oregano has a much more vibrant flavor than dried oregano, so it's worth using it if you can. If you don't have fresh oregano, you can use 1 teaspoon of dried oregano instead.
  • Serve the chicken with rice or pasta. This dish is traditionally served with rice or pasta, but you can also serve it with roasted vegetables or a salad.

Conclusion:

Lemon chicken with oregano is a simple but delicious dish that is perfect for a weeknight meal. It's easy to make and can be tailored to your own taste preferences. Whether you like your chicken more lemony or more oregano-y, this recipe is sure to please.

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