Best 4 Garlic And Oregano Marinated Chicken With Roasted Pepper And Black Olive Relish With Saffron Tomato Rice Recipes

Indulge in a culinary journey with our delectable Garlic and Oregano Marinated Chicken with Roasted Pepper and Black Olive Relish, accompanied by Saffron Tomato Rice. This tantalizing dish features tender chicken marinated in aromatic garlic and oregano, roasted to perfection and complemented by a vibrant relish made from roasted peppers, succulent black olives, and tangy capers. The saffron-infused tomato rice adds a vibrant hue and a rich, earthy flavor to complete this harmonious meal. Prepare to delight your palate with this delectable fusion of flavors and textures.

For the Garlic and Oregano Marinated Chicken, you'll embark on a culinary adventure that begins with marinating succulent chicken breasts in a fragrant blend of garlic, oregano, paprika, and a touch of lemon zest. As the chicken absorbs these tantalizing flavors, you'll craft a vibrant Roasted Pepper and Black Olive Relish, combining roasted red peppers, briny black olives, zesty capers, and a hint of fresh parsley.

Meanwhile, the Saffron Tomato Rice awaits your culinary touch. Basmati rice is gently cooked in a flavorful broth infused with saffron, tomatoes, and a touch of aromatic cumin. As the rice simmers, its grains absorb the vibrant flavors, resulting in a colorful and flavorful accompaniment to the chicken and relish.

With every bite, you'll experience a symphony of flavors and textures. The tender chicken, bursting with garlic and oregano, pairs perfectly with the tangy relish and the aromatic saffron rice. This dish promises an unforgettable culinary experience that will leave you craving more.

Let's cook with our recipes!

GARLIC MARINATED CHICKEN

Garlic Marinated Chicken image

This simple all-purpose Garlic Marinated Chicken is great to add to sandwiches, salads, pasta dishes, and more!

Provided by Beth - Budget Bytes

Categories Dinner Main Course

Time 1h

Number Of Ingredients 7

Ingredients

1/4 cup olive oil ($0.52)
1/4 cup lemon juice ($0.18)
3 cloves garlic, minced ($0.24)
1/2 Tbsp dried oregano ($0.15)
1/2 tsp salt ($0.02)
Freshly cracked pepper ($0.05)
1.5 lbs. boneless skinless chicken thighs or breasts ($5.37)

Steps:

Add the olive oil, lemon juice, garlic, oregano, salt, and pepper to a bowl or a large zip top bag. Stir the ingredients in the dish until combined.
If using breasts, fillet each chicken breast into two thinner pieces. Place the chicken in the bag or in a shallow dish, then pour the marinade over top, making sure the chicken pieces are completely covered in marinade. Marinate the chicken for 30 minutes, or up to 8 hours (refrigerated), turning occasionally to maximize the chicken's contact with the marinade.
When ready to cook, heat a large skillet over medium. Transfer the chicken from the marinade to the hot skillet and cook on each side until well browned and cooked through (about 5-7 minutes each side, depending on the size of the pieces). Cook two pieces at a time to avoid overcrowding the skillet, which can cause juices to pool and prevents browning. Discard the excess marinade.
Transfer the cooked chicken from the skillet to a cutting board and let rest for five minutes before slicing and serving.

Nutrition Facts : ServingSize 1 Serving, Calories 331.5 kcal, Carbohydrate 2.28 g, Protein 38.35 g, Fat 11.3 g, Fiber 0.4 g, Sodium 432.18 mg

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

Ingredients

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

SLOW-ROASTED OREGANO CHICKEN WITH BUTTERED TOMATOES

Slow-Roasted Oregano Chicken With Buttered Tomatoes image

There are about a million ways to roast a chicken, and people will always tell you that theirs is the best way. Here is the truth: If you smear a good, high-quality chicken with enough fat, season it with plenty of salt and roast it until the skin is brown, it will always be excellent. But it's slow-roasting that gives you golden skin, tender meat and plenty of salty, savory chicken juices to serve as a sauce. From the simple assortment of ingredients to the ridiculously hands-off preparation, this recipe from Alison Roman's cookbook "Nothing Fancy" (Clarkson Potter, 2019) is casual in a way that feels almost lazy (but isn't), with make-sounds-after-you-take-a-bite levels of deliciousness. To truly put it over the edge, add a few anchovies to the tomatoes.

Provided by Alison Roman

Categories dinner, poultry, main course

Time 3h

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 (3 1/2- to 4-pound) whole chicken
Kosher salt and freshly ground black pepper
1/4 cup olive oil
1 1/2 tablespoons fennel seeds, crushed in a mortar and pestle or spice mill, or chopped with a knife
1 bunch fresh oregano
1 1/2 pounds small vine-ripened tomatoes (about 6), halved lengthwise
2 heads of garlic, halved crosswise (it's fine to leave the skin on)
2 tablespoons unsalted butter, cut into pieces
2 tablespoons red wine vinegar or white wine vinegar
4 to 6 (1-inch-thick) slices of good country bread, such as country loaf or sourdough, toasted (optional)

Steps:

Heat the oven to 325 degrees. Season the chicken with salt and pepper. (If you can do this in advance, please do.) Drizzle it with the olive oil and sprinkle with the fennel seeds.
Stuff the cavity with half the oregano and place in a large baking dish. Scatter the tomatoes, garlic, butter and remaining oregano around the chicken. Roast until the chicken is golden brown and completely cooked through, and the tomatoes are nice and jammy, 2 1/2 to 3 hours. Add the vinegar to the tomatoes and let the chicken rest in the baking dish for 10 minutes.
Place toast, if using, on serving platter and spoon the jammy tomatoes over or around the toast. Carve the chicken and place on top of the toast to catch the juices.

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

Ingredients

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

Tips:

Prep your ingredients in advance: Cut the chicken, roast the peppers, and make the relish ahead of time to save time during assembly.
Use a flavorful marinade: The garlic, oregano, and olive oil marinade infuses the chicken with tons of flavor. Be sure to let the chicken marinate for at least 30 minutes, or up to overnight.
Don't overcrowd the pan: When searing the chicken, make sure to give each piece plenty of space in the pan so that it can brown evenly.
Cook the chicken to the right temperature: Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165°F (74°C). This will help prevent the chicken from drying out.
Serve with your favorite sides: This dish pairs well with roasted vegetables, mashed potatoes, or a simple salad.

Conclusion:

This garlic and oregano marinated chicken with roasted pepper and black olive relish is a flavorful and easy-to-make dish that's perfect for a weeknight dinner. The chicken is juicy and tender, the relish is tangy and flavorful, and the saffron tomato rice is a delicious and colorful accompaniment.