Chicken and oregano recipes

Sprinkle 14 teaspoon oregano over each piece and rub with the crushed garlic. Baste juices over the chicken.

Remove the chicken and set aside.

Chicken and oregano recipes. Directions In a small bowl combine the butter salad dressing mix and lemon juice. Place chicken in an ungreased 13-in. Cover and bake at 350 for 45 minutes.

Baste with pan drippings. Sprinkle 14 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. Heat oil in a heavy deep sauté pan or Dutch oven.

Add the chicken pieces and brown over medium heat. Add onion and garlic to the chicken and then cook for 3 minutes. Add the tomatoes mushrooms kosher salt pepper and oregano.

Cover and cook over low heat for 30 to 40 minutes or until the chicken is tender and thoroughly cooked. Place chicken in an ungreased 18x28cm or similar sized baking dish. Pour the butteroregano mixture over the chicken.

Bake in the preheated oven for 15 minutes. Baste juices over the chicken. Bake for an additional 15 minutes.

Transfer the chicken to a serving plate. Place the chicken in the frying pan skin side down and cook until the skin is crispy and golden brown. Then turn and cook the other side until golden brown.

Remove the chicken and set aside. Pour off the oil and fat from the pan and wipe it clean with a paper towel.