Best 5 Oregano Chicken Vegetables Recipes

Feast your taste buds on a culinary adventure with our tantalizing oregano chicken and vegetable extravaganza! This delectable dish bursts with vibrant flavors and colors, featuring succulent chicken pieces marinated in a symphony of oregano, garlic, and tangy lemon juice. The chicken is then roasted to perfection, achieving a crispy golden-brown exterior while maintaining its tender and juicy interior. Nestled alongside the chicken are an array of colorful vegetables, each contributing its unique flavor and texture. From crisp bell peppers and tender zucchini to earthy mushrooms and sweet cherry tomatoes, this dish is a symphony of flavors that will delight your senses. The roasted chicken and vegetables are then drizzled with a vibrant oregano-infused olive oil dressing, adding an extra layer of herbaceousness and richness. Whether you're seeking a wholesome weeknight meal or a centerpiece for your next gathering, this oregano chicken and vegetable extravaganza is sure to impress. So, prepare to embark on a culinary journey that will tantalize your taste buds and leave you craving for more.

Let's cook with our recipes!

LEMON-OREGANO CHICKEN WITH VEGETABLE STACKS

Lemon-Oregano Chicken with Vegetable Stacks image

The first time we dined at this popular Mediterranean restaurant, this entree was not on the menu. On a subsequent visit, however, Chef Maha described the dish and prepared it for us, saying it was going to be added soon. It was so delicious, with just a hint of lemon and wonderfully heady with oregano, that we asked her for the recipe. It's a superb way to serve chicken.

Provided by Food Network

Categories main-dish

Time 2h10m

Yield 8 servings

Number Of Ingredients 12

Ingredients

Four 5-ounce skinless chicken breast halves, trimmed of all visible fat and cut into 1/2-inch cubes
1/2 cup fresh lemon juice
1/2 cup dry white wine
1/4 cup extra-virgin olive oil
4 teaspoons crushed dried oregano
1 teaspoon salt, optional
1 teaspoon white pepper
4 small Idaho potatoes, peeled and cut into 3/4-inch cubes
Vegetable Stacks, recipe follows
1 large carrot, peeled and sliced thinly on the diagonal
2 small yellow summer squash, trimmed and sliced in thin julienne strips the same length as the snow peas
1/2 pound fresh snow peas, trimmed

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.

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

Ingredients

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

ROASTED CHICKEN OREGANATO

Roasted Chicken Oreganato image

No matter how little time you have for cooking, you needn't sacrifice taste or nutrition in the name of convenience. This delicious one-dish meal, which combines succulent roasted chicken with assorted tomatoes and potatoes, requires only 45 minutes of cooking time.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Number Of Ingredients 8

Ingredients

3 1/2 pounds chicken, cut into 10 serving pieces
4 medium Yukon gold potatoes, scrubbed and cut into medium-size chunks
4 plum tomatoes, cut into medium-size chunks
1 large onion, cut into medium-size chunks
1/4 cup extra-virgin olive oil
1/4 cup fresh oregano leaves, coarsely chopped
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

Steps:

Preheat oven to 450 degrees with rack in upper third. Combine the chicken, potatoes, tomatoes, and onion in a large roasting pan. Add the olive oil, oregano, salt, and pepper; toss to combine. Arrange the chicken, skin-side up, over the top of the vegetables. Roast until the juices run clear and a thermometer inserted in the thickest part of the thigh registers 170 degrees, about 45 minutes.

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.

OREGANO CHICKEN

Oregano Chicken image

This is an easy recipe with good oregano flavor.

Provided by CSSTITCHES

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Yield 7

Number Of Ingredients 7

Ingredients

¼ cup butter, melted
¼ cup lemon juice
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
2 teaspoons dried oregano
1 teaspoon garlic powder
6 skinless, boneless chicken breast halves

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Combine the melted butter or margarine, lemon juice, Worcestershire sauce, soy sauce, oregano and garlic powder. Mix well.
Place chicken in an ungreased 7x11 inch baking dish. Pour the butter/oregano 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 platter and serve the pan drippings over hot cooked rice, if desired.

Nutrition Facts : Calories 180.4 calories, Carbohydrate 2.6 g, Cholesterol 76.1 mg, Fat 7.9 g, Fiber 0.3 g, Protein 23.9 g, SaturatedFat 4.5 g, Sodium 418 mg, Sugar 0.9 g

Tips:

Make sure your chicken is cooked through. The internal temperature should reach 165°F (74°C) as measured by a meat thermometer.
Don't overcrowd the pan. If you do, the chicken will not cook evenly and the vegetables will not get a chance to brown.
Use a nonstick skillet or pan. This will help to prevent the chicken and vegetables from sticking.
Add the vegetables towards the end of the cooking time. This will help to prevent them from getting overcooked.
Season the chicken and vegetables with your favorite herbs and spices. This will help to add flavor to the dish.
Serve the chicken and vegetables with your favorite sides. Some popular options include rice, pasta, or potatoes.

Conclusion:

This oregano chicken and vegetables recipe is a quick and easy meal that is perfect for a busy weeknight. The chicken is flavorful and juicy, and the vegetables are tender and colorful. This dish is also a good source of protein and vitamins. Serve it with your favorite sides for a complete and satisfying meal.